Charm of "Wagyu"
Cutting Guide (e-book)
How to raise a wagyu born in Japan
About Wagyu Safety and Superior Quality (from Farm to Table)
Individual Identification Number Search System
National Wagyu Competition
Japanese Wagyu beef menu created by top chefs in the UK
Japanese Wagyu beef menu created by top chefs in the USA
Advice from leading chefs
Japanese Wagyu beef menu created by top chefs in France．
Italian Recipe Ideas Using Wagyu
The 20 Most Classic Wagyu Recipes
50 Wagyu Recipes by Cut
Cooking time: Approx. 8 hours
©Japan Livestock Products Export Promotion Council
＊This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.
Introduction store：Yakiniku GYUTA Honjin Yodobashi Akiba
As shank is a lean meat that mainly consists of muscle and tendon with little fat, it is tough,so simmering it softens it and draws out its delicious flavor. At Yakiniku GYUTA Honjin, beef shank meat is used to make soup for cold noodles. Simmering beef shank for several hours with vegetables and fruit removes excess fat, enhancing the flavor while making it lighter and easier to eat. It’s convenient to make a large batch at once, refrigerate it and use it as a standalone soup or combine it with rice or noodles.