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Iga Beef

The Iga region has an annual average temperature that is low for the prefecture, and a typical basin climate that has differing temperature extremes. This makes it a good environment for raising cattle, which are sensitive to heat, and enables good quality meat to be produced. History shows that Iga beef was mentioned in the 1310 Kokugyu Juzu chronicle, and that in wartime, Iga ninja ate dried Iga beef to build up their strength. Iga beef has its origins in this dried beef. Since the first shipment of beef to Tokyo in 1905, Iga beef became well known and in 1953, the Iga Cattle Promotion Council was established, followed in 1962 by the Iga Beef Cattle Production Promotion Council. Currently, Iga cattle are defined as Japanese black-haired female heifers fed and managed by members of the Iga Beef Cattle Production Promotion Council, which stay in the Iga region (Iga City and Nabari City)—their final feeding area—for over twelve months, and are shipped as beef cattle. Most trading of Iga cattle takes place in farmyards and is conducted directly by sellers in the region, characteristically face-to-face.

Certified Producers

Iga Beef Cattle Production Promotion Council,

6 Goma-den, Aza, Hirano, Isshinden-cho, Tsu City