Nose to tail eating is an approach to food preparation in which every part of the animal is used and nothing goes to waste. In addition to providing a nutritious diet, nose to tail is an economical and environmentally friendly way of working with meat. It also provides an opportunity to try new things and broaden your culinary horizons. Our new nose to tail program is a great way to learn about and understand the delicacy of Hitachi-Gyu A5 Wagyu.

What Exactly is Hitachi-Gyu Wagyu Beef?

Hitachi-Gyu beef (also known as Hitachi Wagyu beef) is the pride of the Japanese Ibaraki prefecture. Located next to Tokyo, this prefecture’s soil is rich with natural environs and its climate is mild year-round, making it the perfect location to raise cattle.

Hitachi-Gyu are raised meticulously for 30 months with the utmost care and the healthiest, most sustainable practices. Their diet consists of the highest-quality, antibiotic-free, locally-grown feed and clean well water. They live in spacious, well-ventilated, stress-free barns with comfortable bedding. All of this contributes to their exceptional taste and renowned texture, which makes them a highly sought-after delicacy.

Why is Hitachi-Gyu So Coveted?

Hitachi-Gyu meat is desired for its artistic marbling of rich fattiness. This fat contains a high percentage of oleic acid, which makes it a healthy addition to your diet while giving the meat a sweet flavor. As it cooks, the fat melts and bastes the meat in savory flavor while giving the cut a buttery texture. The result is a melt-in-your-mouth cut of meat packed with flavor and rich umami that is second to none.

Not all Wagyu beef can be recognized as Hitachi-Gyu beef. That title is reserved for the highest quality meat, strictly graded by the Japanese government. A to C scale grading reflects salability of the meat (A is above average; C is below average). 1 to 5 scale grading identifies meat quality based on fat marbling and overall appearance. (1 is poor while 5 is highest).

The combination of these factors results in the meat’s rating. The highest graded meat (A5) can cost $100 or more per pound. Nevertheless, its delectable flavor makes it highly coveted by Michelin Star restaurants and steakhouses and foodies who appreciate an exquisite cut of meat.


More Information About Available Steak Cuts

Hitachi-Gyu is divided into four areas of meat and offers multiple delicious cuts for a variety of meal options. Here is an extensive guide to Hitachi-Gyu, nose to tail. Some cuts are so rare that we keep them in our private reserve. If you'd like access to these ultra-rare cuts please contact our customer service team through our chat feature or email

1. Forequarter

       Chuckroll: cut from between the sixth and seventh ribs, perpendicular to thedorsal line but not including the shoulder clod or brisket. This cut is dividedinto the chuck and neck and can be well-marbled, tender, and tasty in barbecue,stews, and sukiyaki.

       Shoulder clod: contains a lot of muscleand tissue. Therefore, some areas of this meat are tender while others aretough. This cut usually has a deep color and is very flavorful, so it’s aperfect choice for steaks, stews, barbecue, and sukiyaki. 

       Neck: comes from the muscled part ofthe neck, so the meat is tough, lean, and rough. Because it contains a lot ofmuscle tissue, the neck is perfect for stewing. You could also add it in withother cuts of meat for barbecued dishes.

       Chuck tender: rare becauseonly 2kg of this meat can be attainedfrom each cow. This cut runs from the forequarter to the shoulder clod, but themeat is more like the round. Chuck tender is a well-marbled cut of meat, soit’s packed with a subtle sweet flavor. This would make a tasty roast beef dish.

       Brisket: found in the chest area of thecow and is comprised of three parts: pectoral meat (tough and fatty); brisketbeneath the rib (lean and tender); chuck short rib (marbled and flavorful). Itsvariety of meat qualities makes it diverse for barbecue, stews, sukiyaki, and shabu-shabudishes.

       Shank: comprised of the shin and theshank, both lean and muscly. The shin is typically used for ground or choppedbeef while the shank is great for barbecue or stew recipes.

2. Loin

       Fillet: on the inside of the loin, thefillet has almost no muscle and a fine texture, tenderness, and low fatcontent. This is a highly coveted piece of meat and the most expensive cutavailable. The fillet is commonly cooked as a steak, roast beef, or is barbecued.

       Ribloin: nextto the chuck on the dorsal side of the rib area. Thick, fine, andwell-marbled with robust flavor, this meat makes a great steak, barbecue,sukiyaki, and shabu-shabu dish.

       Sirloin: behind the ribloin. Much likethe fillet, this high-quality cut of meat is fine and tender. Because it holdsits shape well, it’s easy to cut sirloin into individual steaks. It would alsobe good in barbecues and stews.

3. Short Plate Brisket

       2-rib short rib: upper half of theshort plate by the belly. This well-muscled cut of meat is fibrous with lots ofconnective tissue, but its fat and meat are proportionately balanced for richtaste and flavor. A small portion of the ribs are covered by a cut of tasty,lean flap meat.

       Short plate: bottom half of the shortplate. Known for its rich flavor, it includes a flank steak which has a balanceof fat and lean meat. Short plate meat is typically used in stews and barbecueswhile the flank is served as an individual steak.

4. Round

Located at the back end of the cow, the round contains fourcuts of meat:

       Gooseneck round: lean, muscly part ofthe round. Tough in texture, the gooseneck round consists of the eye of round(elastic texture), heel (after center is removed), and the outside round(gooseneck). This cut is used primarily in stews.

       Top-round: block of meat covered in alayer of fat. Some parts of this cut are tough while others are tender, so it’sa versatile cut that can be used in a variety of dishes.

      D-Rump: comprised of the sirloin butt and the top sirloin cap, this cutis known for its fatty tenderness and strong flavor. Optimal for any number ofrecipes, cut with the direction of the muscle fiber when preparing this meat.

       Knuckle: this lean, spherical meatcontains the inside muscle, fine and tasty main center muscle, tough outsidemuscle, and marbled tri-tip. Knuckles can be used in stews, barbecue dishes,roast beef, and traditional fare.

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