About

About Motobu Beef

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About

About Okinawa Brand Motobu Beef

Motobu Beef is an Okinawan brand of Japanese Black beef that has been raised with the utmost of Yanbaru's nature and human love.
By feeding them our original fermented feed, the cattle are raised to have a gentle sweetness that melts easily in the mouth.

Original fermented feed accumulated for 25 years

Based on our original fermented feed made from Okinawa Orion beer lees, which has been improved and refined over the years, we give each cow different feed depending on their age and type, ensuring that they grow in a well-balanced way.

As a result, Motobu Beef won the "Minister of Agriculture, Forestry and Fisheries Award Grand Prize" in 2013.It is highly rated for its gentle sweetness and melt-in-the-mouth taste.Yakiniku and shabu-shabu,Supported in a wide range of areas, including steaks and hamburgersWe have received it.
Condensed umami ingredients

Commonly found in beefThe ratio of unsaturated fatty acids determines the flavor of the meat.It is said that...
Motobu beef isOriginal fermented feed made from Okinawa Orion beer leesBecause it is grown in
Compared to regular Wagyu beefBecause it has a high proportion of unsaturated fatty acids such as oleic acid and a low melting point, you can enjoy a concentrated flavor that melts easily in your mouth.
Stress-free environment

Each and every Motobu cow is kept under strict management and raised in spacious cages where they can roam freely.
This also takes into consideration the relationships between cows and creates a stress-free environment, thereby maintaining a high level of quality value.
Safe, secure and delicious beef

All shipped cattle are managed by traceability (individual identification number) and the staffWe check and manage the health of each and every cow by "seeing and touching" them every day.We are doing it.
In addition, restrictions were imposed on outsiders entering the sanitation-controlled area, disinfection tanks were installed for outside vehicles, and disinfection tanks were installed between cowsheds.We have established the highest standard of hygiene management system based on our own hygiene management policy.We are doing it.

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 cut is the muscle that cows use to breathe, and is characterized by its fine texture and rich sweetness. We recommend grilling it until the oil that has melted from it is slightly burnt.
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 is the king of loins; "chuck loin," which has a fine texture and rich flavor; and "rib loin," which is soft and has a rich, fatty 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