The legacy of Sendai Beef dates back to 1930 when Miyagi Prefecture initiated the import of cattle from Hyogo Prefecture, famous for its Kobe Beef, aiming to elevate the quality of local beef.

The pivotal introduction of a superior breeding cow named Shigeshigenami from Hyogo in 1971 laid the groundwork for the Shigejuha breed, which is the primary lineage of today's Sendai Beef. Ongoing enhancements in fattening methods have honed the quality of Sendai Beef, known for its high marbling and exceptional genetics. Today, the "Shigejuhago" lineage stands as a fundamental pillar of Sendai Beef, highlighting the breed’s historical depth and esteemed market reputation.

Like the renowned Kobe Beef, Sendai Beef epitomizes luxury and upholds rigorous quality standards. It is exclusively from the Japanese black breed (Kuroge Washu), raised by certified producers in Miyagi Prefecture according to precise guidelines. Our Sendai Beef originates from the top five farmers in the region. Distinctively, Sendai is the only brand in Japan that exclusively sells beef of the highest grades, 5 - A5 or B5. Any beef that does not meet these top grades is marketed as Sendai Black Beef.

Learn more at Sendai’s website here.

Miyagi Prefecture, a prominent rice producer, feeds its cattle with rice straw and specializes in calf production, allowing cattle to roam and grow from birth within the area. This approach differs from typical practices where farms buy calves from different regions to raise to maturity, enhancing the quality and consistency.

Renowned for its exceptional marbling, Sendai Beef features a balance of fat and lean meat, often exceeding other brands in marbling quality. Its melt-in-your-mouth texture and mellow flavor make it a top choice for Wagyu enthusiasts.