The sweetness of the red meat is featured “Asaushi Tosa” product review, Kochi November 11, 16:12
A Japanese beef review event was held in Tosa-cho on the 11th, competing for the performance of the special product “Tosa Akaushi” bred in the Shohoku region of Kochi Prefecture.
This product review is held every year in the Shohoku area, known as the Tosa Wagyu beef producing area, with the aim of improving the quality of Wagyu beef. Forty-one Wagyu beef such as “Tosa Akaushi” was exhibited.
The judges were staff from prefectures and local livestock centers, and we checked the growth and physique of cattle by weighing them first.
After that, while the producers watched, they touched each of them one by one and scored 10 items such as the balance of the skeleton and the goodness of the fur.
As a result, the two redheads exhibited by Hirokazu Tsutsui from Tosa Town were selected as the Grand Champion, the first place.
“Tosa Akaushi” is a Japanese beef of Kochi specializing in red sweetness and umami, but the number of breeding animals has drastically decreased due to the popularity of marbled meat.
However, in recent years, inquiries from restaurants in Tokyo and Osaka have increased.
The person in charge of the prefecture says, “I want to increase the number of breeding animals while trying to improve the quality of Akaushi Tosa”.