Premium Japanese Wagyu Hida Beef Debuts in New York
New York, NY (PRWEB) September 09, 2016 -- The Gifu Prefecture, a region in central Japan, has announced the debut of Hida Beef, a premium Wagyu beef, in the United States. Hida Beef is one of the finest varieties of beef and was previously only available to purchase in Asia and Europe.
Hida Beef debuted during Feel Gifu at EN Japanese Brasserie in New York City at a media reception with specialty dishes including Hida Beef Sushi prepared by acclaimed Chef Abe Hiroki. Mr. Hajime Furuta, Governor of Gifu, introduced Hida Beef, its history, and the exquisite region of Gifu before a special Sake barrel opening ceremony. Feel Gifu is a month-long celebration taking place in New York City and honoring Gifu’s food, Sake and crafts.
“Hida Beef is a household name in Japan and we are thrilled to launch in the U.S. during Feel Gifu,” said Mr. Hajime Furuta, Governor of Gifu. “Gifu is recognized for its scenic beauty which provides Japanese Wagyu cattle with a wealth of natural benefits and gives Hida Beef its melt in the mouth taste and rich aroma.”
Hida Beef is the specific name given to beef from a black-haired Japanese cattle breed. The beef must have been raised in Gifu Prefecture for at least 14 months. Hida Beef is known for its intense marbling, luster, color and texture. The beef is required to be confirmed and certified as Yield Score of Grade A or B by the Hida Beef Brand Promotion Conference, and have a Firmness and Texture Grade of 5, 4 or 3 as graded by the Japan Meat Grading Association.
Hida Beef has achieved victories at the Beef Cattle Expo sponsored by the Kinki-Tokai-Hokuriku Regional Association. Every prefecture in Japan participates in the exhibition of Matsuzaka beef, Kobe beef, Omi beef and other famous brands. Hida Beef has won the Best Carcass Award (Minister of Agriculture, Forestry and Fisheries Prize) in fiscal years 2012, 2013 and 2015.
During Feel Gifu, Hida Beef will be available at select restaurants including brushstroke, Hasaki, Shabu-Tatsu, Sakagura, Hakubai, and EN Japanese Brasserie.
Kathryn Thompson, Colangelo & Partners, http://www.colangelopr.com, +1 6463461751, [email protected]
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