We are conscientious about the production and source of our ingredients

We are conscientious about many things at Biidoro.

It is a common misunderstanding that meat produced in Kobe is all from Kobe cattle. In fact, only authorized stock farmers of Hyogo breed and raise Tajima calves to about nine months old, after which they are sent to certified fattening farms for 24 to 32 months and are raised into Tajima cattle. Among them, only those which meet a fixed standard are called Kobe cattle. That meat which has met these high standards, without equal in quality is famous not only in Japan, but around the world as “Kobe Beef”.

～Top class in oleic acid content on the taste index～

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• It is often said that “marbled meat is tasty,” but even with beautiful marbling, there is meat which is delicious and which isn't. The difference is, “quality of fat”.
  Truly tasty fat is sticky, and has a low melting-point.

  The secret is one of the fatty acids which make up fat, “oleic acid”. Also the main component of olive oil, if there is a high percentage of oleic acid, the melt-in-the-mouth feeling and flavor are improved. Kobe beef is top-class among meats for its oleic acid content.

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  The top of Kobe beef production, Nakanishi Stock Farm Group.
  From 70 years ago, the Nakanishi Stock Farm Group skillfully raised and fattened the Tajima cows which became the basis of Kobe beef, their products acclaimed highly.
  They raise cattle in Oshibedani of western Kobe with fresh air and the abundant fresh spring water of Mt. Rokko, never using genetically-modified feed.
  Biidoro stocks exclusively from Nakanishi Stock Farm Group for top-quality Kobe beef.

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  Nakanishi Stock Farm

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  Kawanishi Stock Farm

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  Fujie Stock Farm

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  Yamanoguchi Stock Farm

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  Biidoro's barbecue is charcoal-grilled yakiniku with high-grade charcoal produced from ubame oak. By grilling the meat instantly at a high temperature, it becomes more delicious and feels softer. Please enjoy the charcoal fire with our specialty Kobe beef and Japanese Black beef.

  (The branch in Hamamatsu does not use charcoal, but offers a roaster.)

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  The yakiniku salt that we use is sea salt from Amami Oshima made in a characteristic jar.
  It is made with hard and careful work of the Yoshimura couple who produce it.

  Salt full of minerals brings out the deliciousness of the meat to the fullest degree.

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  In addition to Kobe beef and Japanese Black beef, the onions, cabbage, beansprouts, and brand pork used in our famous Nikunabe (meat hot-pot), as well as our salads and other dishes, all use both fresh and safe ingredients which are domestically-produced.