Ōmi beef in the context of "Yonezawa beef"

Shiga Prefecture (滋賀県, Shiga-ken; Japanese pronunciation: [ɕiꜜ.ɡa, -ŋa, ɕi.ɡaꜜ.keɴ, -ŋaꜜ.keɴ]) is a landlocked prefecture of Japan in the Kansai region of Honshu. Shiga Prefecture has a population of 1,398,972 as of 1 February 2025 and has a geographic area of 4,017 km (1,551 sq mi). Shiga Prefecture borders Fukui Prefecture to the north, Gifu Prefecture to the northeast, Mie Prefecture to the southeast, and Kyoto Prefecture to the west.

Ōtsu is the capital and largest city of Shiga Prefecture, with other major cities including Kusatsu, Nagahama, and Higashiōmi. Shiga Prefecture encircles Lake Biwa, the largest freshwater lake in Japan, and 37% of the total land area is designated as Natural Parks, the highest of any prefecture. Shiga Prefecture's southern half is located adjacent to the former capital city of Kyoto and forms part of Greater Kyoto, the fourth-largest metropolitan area in Japan. Shiga Prefecture is home to Ōmi beef, the Eight Views of Ōmi, and Hikone Castle, one of four national treasure castles in Japan.

Wagyu (Japanese: 和牛, Hepburn: wagyū, lit. 'Japanese cattle') is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle originate from early twentieth-century cross-breeding between native Japanese cattle and imported stock, mostly from Europe.

Wagyu beef is among the most expensive meats in the world. It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor. Wagyu beef is often known by different names depending on its place of origin. In several Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef from the Tajima cattle, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle.

Matsusaka beef (松阪牛, Matsusaka-ushi, Matsusaka-gyū also "Matsuzaka beef") is the meat of Japanese Black cattle reared under strict conditions in the Matsusaka region of Mie in Japan. It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2,500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices.

Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Kobe beef is also called Kōbe-niku (神戸肉; "Kobe meat"), Kōbe-gyū or Kōbe-ushi (神戸牛; "Kobe cattle") in Japanese.