3 images壱岐牛 Kuroge Wagyu Loin Steak
【ポイント5倍！5/23 20:00〜5/27 01:59】【長崎県公式】壱岐市肥育部会 黒毛和牛 壱岐牛ロースステーキ 200g×3枚 | お祝い返し お返し 退職祝い ギフト お取り寄せグルメ 九州 ご当地グルメ 食品
200g x 3 steaks【長崎県公式】ながおしセレクト
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Iki beef
Japanese name壱岐牛
On Iki Island in Nagasaki Prefecture, Iki beef begins with cattle born and raised on the island. Salt wind, mineral-rich pasture, Isshikoku feed, meat-quality grades, and annual shipments of about 900 head give this wagyu its island boundary.
Information updated 71 days ago
3 imagesIki Beef Shaped by Sea Wind and Island Pasture
Iki beef begins with a tight island boundary in Nagasaki Prefecture. The cattle are born at breeding farms on Iki Island, raised by fattening farms on the same island, and grown without leaving Iki. Sea wind, mineral-bearing pasture, the compound feed Isshikoku, meat-quality grades, and island dishes such as yakiniku, steak, and hamburg steak turn the name into something concrete: cattle, grass, feed, grading, and meals served on the island.
Born on Iki, Raised on Iki
The clearest definition of Iki beef is place. Cattle are born at breeding farms on Iki Island and raised by fattening farms there, so the island is the animal’s birth and growing range. The stricter name conditions add that the cattle must be Japanese Black and must be born and raised on Iki.
Place identity here means a chain of farms and cattle movement within one island. Breeding farms and fattening farms give the name a practical shape before the beef reaches a grill, a steak plate, or a hamburg steak on Iki.
Salt Wind, Grass, and Soft Meat
Iki Island is surrounded by the sea, and its salt wind is linked to pasture rich in sea minerals. Cattle eat that pasture as they grow, and the meat is known for tenderness. The fat is associated with a low melting point, richness, a clean finish, and aroma; producer-side language also adds sweet fat, good meat quality, and a lighter eating impression.
The sensory profile starts from tangible island conditions: sea, wind, grass, and cattle raised there. When the fat softens in the mouth and leaves both richness and a clean finish, the eating quality is tied back to the pasture and sea air of Iki.
Isshikoku and the Farmers’ Boundary
The name is also held by the fattening farmers of Iki. The cattle must be raised within the island’s defined producer community, fed the compound feed Isshikoku, and graded 5, 4, or 3 for meat quality. These details bring farmers, feed, and grading into one working boundary.
The Iki City agricultural cooperative fattening division also appears in connection with Iki beef and feed-focused fattening. That context is most useful at the farm-practice level: what the cattle eat, who raises them, and which meat-quality range supports the name.
Bones, Teeth, and Medieval Praise
Iki’s connection with cattle reaches back to material traces: cattle bones and teeth estimated from the 2nd to early 3rd century have been found on the island. A Kamakura-period writing praises Tsukushi-ushi, identified there with Iki beef.
Those fragments give today’s beef an older island setting, while the present name still rests on current conditions such as island birth, island fattening, feed, and grade. The bones and teeth are best read as older cattle context for Iki; the modern product family is still defined by today’s farms, feed, and quality range.
Yakiniku, Steak, and Hamburg Steak
On Iki Island, the beef appears as yakiniku, steak, and hamburg steak. Yakiniku and steak present the meat more directly, so softness, aroma, and low-melting fat can come forward at the grill or plate. Hamburg steak shows the same beef after preparation, and the eating impression changes with the cooking method.
One island-raised beef can move from direct cuts to a prepared dish while keeping the same place boundary behind it. The grill, the steak cut, and the minced preparation each make a different side of Iki beef noticeable.
About 900 Head and the Island Route
Annual shipments are about 900 head, a number that makes the island encounter feel specific. Signs for Iki beef can appear around port areas, mountain roads, and seaside drives, tying routes across Iki to yakiniku, steak, and hamburg steak.
The small annual figure keeps the beef close to the farmers and dining places of the island. Iki beef is recognized through the island’s breeding farms, fattening farms, pasture, feed, roads, and cooked forms, rather than through a broad anonymous category.
Iki beef is shaped by a compact chain of place and practice: cattle born on Iki Island, raised there, fed mineral-rich pasture and Isshikoku, and graded within a defined meat-quality range. From ancient cattle bones and teeth to meals of yakiniku, steak, and hamburg steak, the beef carries the sea wind, farmer community, feed, and texture of Iki into a form that can be tasted.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Recognition & registration
Where this selection is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
FAQ
What is Iki beef called in Japanese?
It is written 壱岐牛 in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not return the listings.
How should Iki beef be stored?
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
What is Iki beef?
Iki beef is a regional foods from Nagasaki. We compile its regional connection and characteristics against official registries, local sources, and live Rakuten listings.
Is Iki beef a good gift or something to bring home?
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
Where can I buy Iki beef?
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