Various Local resources in Nikaho
One and Only Grazing Cow
Summary
Keisan-gyu is a mother cow after giving birth multiple times. Kaminoyama Farm butchers cows aged more than ten years because the meat becomes aged with umami components. Although most livestock animals in Japan are raised with imported grain feed, cows in Kaminoyama Farm are fed with local resources so it is a true domestic beef. The breed Kuroge Wagyu contains excellent fat sashi which is a unique fat called marbling and called shimofuri. Mother cow beef is red meat which contains omega 3 fatty acids and taurine lowering your cholesterol and increasing your blood flow and makes you healthier.
FEATURE
Kaminoyama Farm sells beef only once a year. Mother cow beef is less than only one percent in Japan. Even though they are working on developing the production system, it takes more than ten years to produce mother cow beef. Next year they will start producing 100% grass-fed beef which needs four years to butcher, so they want to emphasize respecting and appreciating living and tell them to people. Kaminoyama Farm aims to organize an event in Tokyo or anywhere and collaborate with other businesses.
