Spreading joy and smiles
The Story of
“HANAGA Wagyu” Beef.
“Hanaga Wagyu” Beef is
Japanese Bland
"Hanaga Wagyu" is a Japanese regional wagyu that is raised without growth hormones or antibiotics, fed on locally sourced rice and barley in a sustainable farming system. The use of rice enhances the meat's umami, and its balanced marbling (not overly fatty) makes it both easy to eat and full of flavor. This quality has earned high praise domestically, even being served in Tokyo’s top-tier restaurants. As a direct-to-consumer butcher, we ensure that only the finest meat reaches our customers.
Rare breed of cattle
“Red WAGYU”
When it comes to wagyu, the typical choice is usually black-haired wagyu (Kuroge Wagyu), but we specialize in the rare brown-haired wagyu (Akage Wagyu). This breed accounts for only about 1% of Japan's wagyu population, and our Tosa strain represents a mere 0.1%. While Kuroge Wagyu is renowned for its heavy marbling, Akage Wagyu is prized for its rich umami flavor. Its balance of moderate marbling and lean red meat offers an exceptional taste experience unlike any other.
Founding Story
At YUBOKU, inc., based in Seiyo City, Ehime Prefecture, we raise our own brand of beef, "Hanaga Wagyu," on our farm. We produce additive-free processed meats and aged beef, which are available at our restaurant and shop. Starting with just two cattle in a simple barn, we have grown to manage 500 head of cattle. Our approach emphasizes natural, additive-free principles, with a commitment to providing safe, delicious food for family, friends, and future generations through sustainable farming practices.
Our Policy No-antibiotics No-growth hormone ~Thoughts since our founding~
Most farms use growth promoters like monensin for domestic cattle because it accelerates the process, allowing quicker sales. However, we are one of the few farms that do not use growth promoters or antibiotics (monensin-free). Although this is not common, it is something we have preserved since our founding.
Our priority is providing a product we are proud of, ensuring customer satisfaction with delicious, naturally raised beef. Our commitment stems from being both producers and sellers, valuing slow, careful growth for superior taste and safety.
Sustainable Initiatives
The various sustainable initiatives our farm is implementing for a sustainable society.
Circular Agriculture Initiatives
01. The various sustainable initiatives our farm is implementing for a sustainable society.
At YUBOKU's farm, we have a machine behind the cattle shed that processes manure. It ferments at high temperatures (around 70°C), naturally sterilizing it and converting it into high-quality compost. The compost is stored and provided to local farmers, who either pick it up or have it delivered to their fields. The crops grown with this compost are then used as feed for our cattle, creating a local agricultural cycle that supports both our farm and the regional community.
02. Collaboration with local farmers to utilize regional feed and promote resource efficiency through food recycling.
We independently calculate the nutritional content of our feed and produce it ourselves. By partnering with local farmers, we actively incorporate Japanese-grown rice, barley, and corn to increase the proportion of domestic feed. Around 90% of our roughage consists of locally sourced rice straw and wheat straw, further supporting local agriculture and enhancing the quality of our cattle feed.
Using citrus peels, left as waste after juice extraction, as cattle feed ensures that no part of the local specialty is wasted.
Ehime Prefecture, where Hanaga Wagyu is raised, is located in the southwestern region of Japan, known for its warm climate and terraced fields that produce abundant citrus. As one of Japan’s top citrus regions, many people associate Ehime with mikan (mandarins). We use local citrus peels, particularly from juice by-products, as cattle feed. Rich in vitamins, these peels contribute to the cattle's health and produce tender, flavorful meat. This sustainable practice is gaining attention for its positive environmental impact.
Animal Welfare
In our commitment to animal welfare, we follow the animal welfare guidelines for beef cattle management recommended by the Ministry of Agriculture, Forestry, and Fisheries. We perform daily health checks and early treatment, continuously researching methods to minimize pain and stress. We deeply value the act of eating, living, and receiving life, respecting animals' rights to a healthy, happy life. This dedication to care not only enhances the quality of our beef but also adds a meaningful story to Hanaga Wagyu, making it a more attractive product for our customers.
Characteristics of meet
- 01While Japanese wagyu is often known for its heavy marbling, there has been a growing sentiment that the excessive fat can be overwhelming. Hanaga Wagyu focuses on achieving a balance by reducing the marbling to create beef that remains tender and full of umami without being overly fatty. This results in wagyu that is easier to eat, allowing you to enjoy it without getting tired of the richness, providing a satisfying and delicious experience in every bite.
- 02The Tosa Brown Wagyu, the breed of Hanaga Wagyu (Akaushi), is a rare and sought-after beef, with only 500 head shipped annually in Japan. It is often referred to as a "phantom meat" due to its limited availability.
- 03Compared to other typical Japanese beef, Hanaga Wagyu (Akaushi) is known for its stronger natural beef flavor (umami). It also contains a high level of oleic acid, a monounsaturated fat that is believed to improve the quality of the fat, making it more desirable and beneficial for both taste and health.
- 04We do not use growth promoters or antibiotics in the feed during the fattening period.
- 05We actively feed our cattle with locally harvested ingredients such as rice, rice bran, barley, soybeans, corn, rice straw, wheat straw, and citrus peels. By using this custom feed mix, we realize circular agriculture, contributing to sustainability and local resource utilization.
- 06We adhere to the beef cattle management guidelines recommended by the Ministry of Agriculture, Forestry, and Fisheries (MAFF) during the fattening process.
Recognized for its exceptional taste and practices, our products are now available at restaurants and retailers across Japan.
We are proud to partner with Michelin-starred restaurants in major cities like Tokyo and Osaka, as well as renowned retailers across Japan, where our products are beloved by many. Our beef has even been featured on the prestigious stage of Japan's largest culinary competition, #RED_U35, which seeks out the talents of the next generation of chefs. This high level of recognition further highlights the exceptional quality of our meat.
Contact us
Do you have any questions or concerns about beef that you would like answered?
If so, please feel free to contact us.
553-1 Sakado, Uwa-cho, Seiyo-shi, Ehime,
Japan 797-0045 [map]
tel: +81 894-62-5877
fax: +81 894-62-5899
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