Kobe Ushi Farm was established in 1968 in Hyogo Prefecture, in Kobe City’s Nishi Ward, by six farmers with a passion to care for their families and hometown. We work to see how we can be of service to the people of Kobe as an existence that is not just about satisfying their appetite. We are grateful for the blessings of the land and hope to share those blessings with people beyond the dining table, along with the cattle we have raised with care.
Our Story
01
Cows raised on the blessings of the land
Our cows are raised drinking the freshest spring water, drawn from 120 meters under the Rokkō Mountains. In addition to grass, barley, corn, and other grains, our cows are also fed with nutritious sake lees sourced from a local sake brewery.
02
Each cattle raised with utmost care
We aim to minimize stress on our cows and do not pursue for the highest gradings or finest marblings of our meats.We prefer to invest our energies into raising each animal with care, and with the strongest emphasis on their welfare.
03
Serving the public as well as the palate
At Kobe Ushi Farm, we are constantly looking for ways to be of service to the local community beyond the dining room. We host projects such as on-site workshops, leathermaking projects, and creating fertiliser from animal waste.
Our Meats
Rokkö Himegyu
Rokkö Himegyu
Rokkō Himegyu is a brand of crossbred Wagyu calves focused on female cattle from Hokkaidō, raised on our farm in Kobe for an average of 17 months.
Flavor
With moderately lean meat, it has a mild and elegant flavor with a delicate texture. It is a well-balanced beef at a reasonable price.
Rokkö Wagyu
Rokkö Wagyu
Our Rokkō Wagyu cattle are relatively gentle-natured cow originating in small numbers from the Hokkaidō and Kyūshū regions and raised in Kobe. Among the four Japanese beef breeds, we raise calves of the highest meat quality, the Kuroge Wagyu, from breeding farms in Hokkaido or Kyushu, and raise them for an average of 20 months on our ranch.
Flavor
Our meats offer a perfect balance between lean and fatty meat with a sweetness of the fat despite being marbled. This type is recommended for those who prefer fine, tender meat.
Kobe Beef
Kobe Beef
This is the highest quality branded beef, which is said to be one of Japan's three best beefs, that has cleared strict standards after slaughter such as a Beef Marbling Score (BMS) of 6 or higher. The beef comes from Tajima cattle that have been raised for about 22 months.
Flavor
Kobe Beef is world famous as the highest grade of wagyu beef. It is characterized by its fine texture, elegant sweetness, and fat so delicate that it melts on the warmth of human skin.
Contact
Contact Form for Wholesalers
Farm tours are only available to companies with whom we do business. For retail sales, please use the EC website.
