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能登牛

Noto beef

Characteristics

Certified “Noto beef” refers only to outstanding beef from a specific strain of Japanese black cattle. They have to meet strict criteria including meet quality. They also have to be bred for the longest period of time in Ishikawa, where their final breeding must be done. The sea breeze in Noto, locally produced good-quality straw and the farmers’ affection for them result in fine, tender meat that melts in the mouth, and that has a delicate flavor and no heavy aftertaste. About 700 heads of cattle were shipped in 2014. The number is so small that they are only distributed within the prefecture; this makes Noto beef a hard-to-find brand beef.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site All over Ishikawa Prefecture
Yield/Delivery amount 707 heads
Appearance Japanese Black
Raw/Cooked Cooked
Serving suggestions Grilled or roasted (steak, roast beef), hot-pot dishes (sukiyaki, shabu-shabu)
Type of dish Japanese/ Western/ Chinese

Recipe

Chinese-style fried mountain udo (wild vegetable) and beef slices