HitachiGyu: Holy Grail's Nose to Tail Program

All about HitatchiGyu Wagyu Beef

HitachiGyu are the best quality Japanese Black cattle raised in the Ibaraki prefecture where soil and climate conditions are perfect for raising cattle, and HitachiGyu are treated with the greatest care and concern. Bloodlines are tracked with careful documentation, living conditions include spacious, well-ventilated barns, and diets consist of locally-grown feed free of antibiotics.

HitachiGyu are world renowned for their meat’s incredible texture and tantalizing taste. It’s marbled with swirls of fat that, when melted, bastes the meat in juicy flavor and gives it a buttery tenderness. Graded the highest-quality meat, HitachiGyu is coveted by Michelin Star restaurants, steakhouses, and meat lovers alike.

This area’s climate and soil conditions are ideal for cattle raising. Additionally, these animals receive top notch care. They live in clean, spacious, well-ventilated barns. Their diet consists of the highest quality, locally grown feed free of hormones and antibiotics as well as fresh well water. Their bloodlines, history, and practically every move are documented by ranchers to ensure consumers are receiving the top quality A5 meat they’re expecting.

This HitachiGyu beef is especially popular because of its signature fat marbling. Beautiful white umami runs throughout the Hitachi-Gyu muscles. As it cooks and melts, it infuses the meat with juicy flavor and creates an unparalleled buttery tenderness.

Nose to Tail Program

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 nose to tail program is a great way to learn about and understand the delicacy of Hitachi-Gyu A5 Wagyu.

To browse a variety of cuts and selections of Hitachi-Gyu beef, follow the link here.

Cooking Instructions

Defrosting your HitachiGyu A5 Wagyu in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option. Thawing in warm or hot water will result in a costly bag of liquified fat. 

We recommend searing your A5 Wagyu in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.  

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

Pan-Seared HitachiGyu Ribeye:

This high quality piece of meat can be prepared in numerous ways. It makes a delicious beef tartare, or you could grill it or sear it on the stove until it’s medium-rare. However you cook it, HitachiGyu ribeye makes for a memorable dining experience. 

• Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
• Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
• Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan. 
• Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
• Rest for twice as long as you cook it.

Pan-seared HitachiGyu Strip:

Our HitachiGyu strip steak comes from the short loin (along the back behind the rib cage) and is actually part of the T-bone cut. It’s an underused muscle, so the meat is exceptionally tender. It’s also a relatively large piece of meat, making it a great cut to feed a group of people. Although it’s typically served as a pan-seared or grilled steak, this strip steak is also used in salads and sandwiches. Even though it has a high fat content, HitachiGyu is an extremely healthy meat and a great addition to a balanced diet.

• Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
• Season the meat with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
• Optional: Add a small amount of neutral oil (Canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t vital.  The natural fat content of A5 Wagyu will prevent your strip steak from sticking to the pan.
• Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
• Rest for twice as long as you cook it

Reverse-seared HitachiGyu Filet Mignon:

Filet Mignon is most commonly served as individual steaks. Reverse sear means they are cooked in an oven until they reach medium-rare, then they are finished by searing in a pan. Due to its high fat content, you’ll want to keep a close eye on this meat to be sure it isn’t overcooked.

• Preheat the oven to 225 degrees Fahrenheit.  
• Season the filet with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
• Cook your filet until the internal temperature reaches 135 degrees for medium rare.
• Remove your filet from the oven, and let it rest for about 7 minutes. 
• Sear in a stainless steel or cast iron skillet for about 1 minute each side, including those thick edges.
• Let rest for 5 minutes. Slice into 1 or ¾ inch strips, and enjoy.

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