In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily — prime examples of the area’s Hida brand of wagyu beef.
With consumption of the famed meat known for its melt-in-the-mouth tenderness and marbled fat on the decline in Japan, producers are looking overseas to boost sales instead.
The Hida brand might not yet have the recognition of famed Kobe beef, but overall the international profile of wagyu is on the rise.
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