Omi Beef
Japan's oldest branded beef from Shiga Prefecture, with over 400 years of history — one of the "Big Three" alongside Kobe and Matsusaka.
Omi beef (近江牛) from Shiga Prefecture claims the title of Japan's oldest branded beef, with a documented history stretching back over 400 years to the Edo period. During a time when most Japanese avoided eating beef (influenced by Buddhist principles), Omi was one of the few regions that maintained beef production — often under the guise of "medicine" or "preserved meat."
Historical significance: Omi beef was presented as a gift to the Tokugawa shoguns, making it literally the beef of emperors. This aristocratic heritage continues to influence its prestige today.
The product: Omi beef is raised in the lush, water-rich environment around Lake Biwa — Japan's largest freshwater lake. The mild climate, clean water, and rich grasslands contribute to cattle raised in low-stress conditions.
Omi beef certification requires: - Japanese Black cattle - Raised in Shiga Prefecture for the longest period of the animal's life - Quality and yield grades meeting brand standards
Flavor profile: Omi beef is often described as having the most balanced flavor profile among the Big Three — not as delicate as Kobe nor as rich as Matsusaka, but with a harmonious combination of marbling, tenderness, and clean beef flavor. The fat is said to have a particularly clean finish, dissolving quickly without leaving a heavy coating on the palate.
Among Japanese beef connoisseurs, Omi is sometimes called the "connoisseur's Wagyu" — less famous internationally than Kobe or Matsusaka, but equally respected by those who know it well. For consumers, Omi offers exceptional quality at a slight discount to Kobe and a significant discount to Matsusaka.