Mishima beef

Mishima beef (見島牛, Mishima gyū) is a type of beef produced in Japan that is much rarer than Kobe beef.^{[citation needed]} It is named after the tiny Mishima Island in the Sea of Japan 40 km northwest of Yamaguchi Prefecture.^{[citation needed]}

The progenitors of the Kobe and Mishima cattle were probably brought to Japan by ancestors of the modern Japanese people over 2,000 years ago.^{[citation needed]} Whereas Kobe beef is the result of breeding these with European cattle, the Mishima have never been crossed with modern European breeds.^{[citation needed]} This is possible because of the area's unique island geography.^{[citation needed]}

Mishima beef should not be confused with Mishima Ranch beef, which is an American Kobe style beef produced by Brand Advantage Partners located in Boise, Idaho.^{[citation needed]}

References

• Beef in Japan, Longworth, JW, University of Queensland Press, Australia, 1984.