Among the over 150 brands of Japanese Wagyu, only one is said to be the Wagyu enjoyed by ninjas – Iga Gyu. Those who are lucky enough to have sampled Iga Gyu would agree that the ninjas had great taste in beef.
The City of Iga is famous for being the birthplace of the Iga School of ninja techniques. Since the Sengoku Period (late 15th century through late 16th century), the Iga ninjas were known to be carrying beef jerky with them as a source of energy when they were on the go. The beef jerky was made from the ancestors of Iga Gyu.
To qualify as Iga Gyu, the meat must come from only Japanese black-haired heifers that are raised in the Iga region by one of the designated farmers for at least 12 months and for a period longer than the animals spent at any other farm. The Iga Basin enjoys a sharp temperature variation, as well as an average temperature of 14°C, which is ideal for producing high-quality Wagyu whose meat is sweet with evenly distributed marbling.
Experienced farmers feed Iga Gyu only unprocessed feed for three months after the calves move in to ensure the healthy development of the bones and muscles. Vitamin A control, a method commonly used by Wagyu farmers to fatten the cattle, is limited in the weeks leading up to the production to avoid any negative impact on the quality of the meat.
Only about 1,300 Iga Gyu cattle are produced each year, and 80% of them are sold to local retailers and restaurants when the cattle are still alive. This way, the farmers are able to adjust their rearing methods according to the preferences of their customers. For the same reason, however, it is extremely difficult to find this Ninja Wagyu abroad. In 2014, 400Kg of this elusive goodness was export to the US for the first time and was mostly consumed at a reception at the Japanese Consulate in Seattle. Since then, very few outside of Japan have managed to get their hands on it.
Interested in learning more about this Ninja Wagyu or try some for your own restaurant? Reach out to one of our Wagyu Sommeliers to have a chat.