The omi beef from Japan is considered one of the premier beef varieties that stands out for its quality, texture, and flavour. It is considered a unique speciality along with the kobe and the matsusaka beef varieties in the Japanese royal household. That is the reason why the omi beef is touted as a culinary extravaganza around the globe.

The incredible marbling (white flecks or streaks of fat within the lean sections of meat) on the large beef steaks is what make the omi beef tender and delicious. The complimentary ingredients further enhance the taste of this dish. It was from 1868 that beef became a staple in Japan. This was also the time when the country experienced westernization under the Meiji dynasty. However, it is assumed that the feudal lords of Japan had realized the incredible medicinal properties of the omi beef even before.

Cattle are specially reared to prepare omi beef. Special ponds are built for these cattle from which they drink water. It is said that the omi gue beef is procured from cattle that is 'pampered' the most. This is also the reason why omi gue beef is considered a culinary masterpiece which is expensive as well. The omi beef is mostly reared in the Shiga province in Japan.

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