Stamina Ya

Iga beef is said to have its roots in the Sengoku period when ninjas carried dried beef as a preserved food. The unique climate of the basin, with its significant temperature differences, along with rich greenery and pure water, nurtures Iga beef, which is characterized by its rich aroma, depth of flavor, and melt-in-your-mouth tenderness.

Today, many cattle are raised with a focus on marbling (sashi), which can sometimes lead to a loss of the original flavor of wagyu. In contrast, Iga beef is produced by about 45 cattle farms in the Iga region, where farmers dedicate themselves to raising the cattle with love and care, understanding their needs. Raised without stress and fed traditional grains and rice straw, Iga beef develops a rich flavor inherent to black-haired wagyu. By raising the cattle healthily, the meat retains its vibrant color and natural sweetness, providing a delightful taste experience.