Home Beef brands Aichi

Chita Beef Hibiki

知多牛「響」 Aichi

English name: Chita Beef Hibiki — no official English name found, so romanised by this site.

Not Wagyu

Requirements for Chita Beef Hibiki: breed — Crossbred (Japanese Black × Holstein); where raised — fattened within the area for at least a year; age — 22 months of age or older. Not specified: grade.

Definition — what qualifies

Breed

Crossbred (Japanese Black × Holstein)

Other brands of this breed →

Sources: [B065]

Where it must be raised

Fattened within the area for at least a year

Sources: [B065]

Age / fattening period

22 months of age or older

Sources: [B065]

Grading

Not set (no such requirement in the source)

Other conditions

Not set (no such requirement in the source)

Grades follow the Japan Meat Grading Association: yield grade (A–C), meat quality grade (1–5), and marbling as BMS No. (1–12). How Japanese beef is graded →

Not Wagyu: crossbred.

Compared with other brands

This guide lists 7 beef brands that require Crossbred (Japanese Black × Holstein) cattle. 32 beef brands set no meat quality grade, and Chita Beef Hibiki is one of them. 17 beef brands set a minimum age, ranging from 18 to 33 months. 22 months ranks 14th from the longest (1 other also uses 22).

This guide lists 9 brands from Aichi (also Atsumi Beef, Kuroshio Beef, Tahara Beef, Chita Wagyu Homare, Nagoya Cochin, Horai Beef, Mikawa Beef and Mikawa Pork). By prefecture →

Compare this brand side by side with others → ・ Find brands by their rules →

Counts cover only the brands in this guide.

Managed by

Managed by
Chita Beef Cattle Group
Official site
https://chitagyu.co.jp/

Other brands from Aichi

Aichi →

About the names

Brand names are proper nouns. English names follow the brand association's official English page first, then the English name in the GI register, and otherwise romanised Japanese plus "Beef", "Wagyu" or "Pork". We never call a non-Wagyu brand Wagyu.

Sources

Sources are in Japanese

  1. [B065] 知多牛「響」・知多和牛「誉」の定義(知多牛肉牛部会 公式サイト) — Chita Beef Cattle Group ・ Primary source ・ Accessed 2026-10-12