Miyazaki is the most famous Wagyu brand for its flavor and meat quality, but Shimane Wagyu closely rivals it in the same categories. Shimane’s exclusivity and limited availability make it the premier alternative to Miyazaki.

Every five years, prefectures across Japan compete in the Japanese Wagyu Olympics to determine the finest beef. Like Miyazaki, Shimane won 1st place in two events. Shimane consistently achieves top-three finishes in the fat quality division at the Olympics, essential for its rich flavor profile, which is enriched by high oleic acid levels. In a standout year, Shimane Wagyu also won the Japanese Carcass Contest—a first in history.

There are three famous bloodlines: Tajima (Hyogo Prefecture), Kedaka (Tottori Prefecture), and Itozakura (Shimane Prefecture). Most of the Wagyu imported into the U.S. are from the Tajima bloodline. Itozakura cattle are calm and undergo less stress, which is integral to creating highly marbled beef. Written records called Kokugyujyuzu from 1310 and Sungyuzu from 1319 state that Shimane is one of Japan’s best places to produce cattle.