About

About Motobu Beef

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About

About Okinawa Brand Motobu Beef

Motobu beef is an Okinawan brand Japanese black beef that has been nurtured by receiving the love of Yanbaru's nature and humans to the fullest.
By feeding them with original fermented feed, they are raised into cows that melt in the mouth and are characterized by a gentle sweetness.

Original fermented feed accumulated for 25 years

Based on the "original fermented feed using Okinawa Orion beer lees" that has been improved and devised over many years, we devise a feeding method according to the age and type of cow to ensure balanced growth.

As a result, Motobu beef received the Minister of Agriculture, Forestry and Fisheries Award for the Best Award in 2013.to fall, The gentle sweetness of the fat and the good melting in the mouth are evaluated, Yakiniku or shabu-shabu, Supported in a wide range of fields such as steak and hamburger steak We have received it.
Condensed umami ingredients

Generally found in beef The percentage of unsaturated fatty acids determines the taste of the meat It is said that.
Motobu cow may refer to: Original fermented feed using Okinawa Orion beer lees Because I am raising it in,
Compared to general Wagyu beef Since the proportion of unsaturated fatty acids such as oleic acid is high and the fat melting point is low, you can enjoy the condensed umami that melts in your mouth.
Stress-free environment

Each cow is raised freely in a spacious cage under strict management.
This also takes into account the relationship between cows and creates a stress-free environment to maintain a high level of quality value.
Safe, secure and delicious beef

Not only is all the cattle shipped managed by traceability (solid identification number), but the staff "See, touch" each cow to check and manage its daily health doing.
In addition, restrictions on the entry of outsiders to the sanitary management area, installation of disinfection tanks for external vehicles, installation of disinfection tanks between cowsheds, etc. Based on our own hygiene management policy, we have built a hygiene management system of the highest standard. doing.

Awards

2023

First seat of the 49th Prefectural Livestock Stock Carcass Division (first prize)
47th Northern District Livestock Husbandry Kyokai Young Female Division Blue Blue-chip Award
Japan Gift Award 2023 Prefectural Award Okinawa Award (Canberg Gift)
2022

12th National Wagyu Proficiency Kyokai First Class
2020

R2 Year of the Livestock Association Blue-chip Award
2019

The 30th anniversary of the founding of the Motobu Ranch
45th Okinawa Prefectural Kyosenkai Outstanding Award
2017

Farm HACCP Advance Farm designation
11th National Wagyu Proficiency Kyokai First Class
2016

43rd Okinawa Prefectural Mutual Society Award for Excellence
2015

Japan Gift Award 2015 Prefectural Award Okinawa Award (600g gift of loin steak)
year 2013

National Federation of Livestock Agricultural Cooperatives Beef Carcade Co-promotion Society for Best Agriculture, Forestry and Fisheries Minister Award
National Beef Cattle Business Cooperative Youth Division Carcass Co-encouragement Association Grand Champion
2012

National Federation of Livestock and Agricultural Cooperative Associations Beef Carcass Cooperative Association Excellence Award
Okinawa Prefecture Motobu Town Excellent Product Certification
year 2011

National Federation of Livestock and Agricultural Cooperative Associations Beef Carcass Cooperative Association Excellence Award
Received the 23rd 37th Okinawa Prefecture Livestock Cooperative Association "Excellence Award"
year 2010

Received the 36th Okinawa Prefecture Livestock Cooperative Association "Excellence Award" in FY22
Received the 3rd National Beef Cattle Business Cooperative Youth Division Carcass Co-encouragement Association "Excellence Award"
Year 2009

Received the 35th Okinawa Prefecture Livestock Cooperative Association "Excellence Award" in FY21
Year 2008

National Marbling Research Association Excellence Award
2007

FY19 33rd Okinawa Prefecture Livestock Cooperative Association "Grand Prize"
The 9th National Wagyu Beef Ability Kyoshinkai "Honor Award 8 Seats" Okinawa's first top 10

Part of beef

Features of Okinawa brand "Motobu beef" by part

Galbi

This part is the muscle that cows use to breathe, and is characterized by fine meat and thick sweetness.It is recommended to bake the melted oil a little.
It goes great with carbonated drinks such as beer and highballs!

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sirloin

It is called "loin" because it is "suitable for roasting".There are three types of beef loin: "sirloin", which can be said to be the king among loins, "shoulder loin", which has a fine texture and rich umami, and "rib roast", which has a soft and fatty rich flavor.
The shoulder loin can be used for yakiniku and sukiyaki, the rib roast is for steak and shabu-shabu, and the sirloin is an honor student who can do anything. You can make the most of the best of each. It also goes great with red wine!

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Peaches

There are four types of beef thighs, each with a different way to eat it. "Uchi Momo" is soft with little fat and habit, so it is suitable for grilled meat and roast beef. "Sotomomo" has a rich taste and is hard, so it is suitable for sukiyaki and stewed dishes. "Shintama" has a deep taste of fat, so it is used for grilled meat and shabu-shabu. And "Ranichi" is the softest among peaches, so it is recommended for steak.

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tongue

Although it is a famous part, in fact, you can only take about 1~2kg from a cow of about 500kg.
For thin slices, it is recommended to bake only one side on one side, and for thick slices, it is recommended to slowly bake both sides at a low temperature.
Harami

Of the diaphragm of cows, it is the site on the back side and contains a moderate amount of fat. Therefore, it is characterized by a strong umami taste of meat. We recommend cutting at least 1 cm thick. You can feel the umami more.
The more you bite, the more you will be ♪ captivated by harami