Iwaizumi Tankaku Beef (岩泉短角牛)

Say “Wagyu” to many travelers, and they picture beef so marbled it looks almost white. Iwaizumi Tankaku Beef (岩泉短角牛) tells a different story. The beef comes from Japanese Shorthorn cattle raised in Iwaizumi, Iwate Prefecture. It stands out for lean red meat, a firm texture, and deep beef flavor. Japanese Shorthorn, or Nihon Tankakushu (日本短角種), is one of Japan’s four officially recognized Wagyu breeds. Unlike the heavily marbled Japanese Black, it grew out of a mountain tradition built on seasonal grazing. This guide explains its history, flavor, production, and cooking uses, plus where travelers may find it. TOCWhat Is Iwaizumi Tankaku Beef? Put simply, it is a regional beef brand produced in Iwaizumi from Japanese Shorthorn cattle. It sits within Iwate Tankaku Beef, the prefecture’s certification for qualifying Shorthorn beef. The other main production areas are Yamagata in present-day Kuji City, plus Ninohe and Morioka. Quick Facts Japanese name岩泉短角牛 (Iwaizumi Tankaku-gyū) BreedJapanese Shorthorn (日本短角種), one of four Wagyu breeds HometownIwaizumi Town, Iwate Prefecture, Tohoku region RootsNanbu pack cattle crossed with Shorthorn from 1871 Farming styleNatsuyama Fuyusato: summer i...