Hiroshima Beef, raised in the tranquil climate and fertile lands of the Chugoku Mountains in northern Hiroshima Prefecture, is highly regarded for its excellent meat quality. Its flavor is distinct, combining the delicate taste characteristic of wagyu with a deep richness and full-bodied aroma unique to Hiroshima Beef. The beef melts smoothly in the mouth, offering a refined and satisfying experience. Only Japanese Black cattle that have been raised in Hiroshima for the longest period are eligible to be sold as Hiroshima Beef. To ensure quality, the beef must be graded with a meat quality score of 4 or higher by certified graders from the Japan Meat Grading Association. Additionally, it must be certified by the Hiroshima Beef Promotion Council. This rigorous process guarantees the high quality and safety of Hiroshima Beef in the market.