"Michi-no-Eki Kitagawa Hayuma" began selling "free-range Japanese Black beef" from "Kagamiyama Ranch" (Kitagawa-cho, Nobeoka City) on Tuesday, September 1st, 2020.

Loin & Ribs 200g ¥1,950

Shoulder & Thigh 200g ¥1,620

"Kagamiyama Ranch Free-Range Japanese Black Cattle" (Quoted from their website)

The cattle raised at Kagamiyama Ranch are Miyazaki Prefecture beef cattle that have repeatedly won first place in national competitions for the quality of Wagyu beef. Even within Miyazaki Prefecture, a major production area for this type of beef, Kagamiyama Ranch boasts the largest grazing area.

This is related to the fact that Kagamiyama Ranch produces "grass-fed beef" using a free-range grazing style, which is rare among beef cattle in Japan.

While raising cattle in barns and primarily feeding them grains is called grain-fed, raising them on pastures and grazing on grass is called grass-fed.

Grain-fed beef comes from cattle that are raised in barns with little movement and fed on grains high in carbohydrates, resulting in meat that is rich in fat and has a good amount of marbling.

While this method is generally used for Japanese Black Wagyu beef, Kagamiyama Ranch intentionally reduces the fat content by allowing the cows to roam freely in pastures, thus raising grass-fed beef that allows you to fully enjoy the deliciousness of the lean meat.

Rather than focusing on the amount of fat ("sashimi"), we hope that those who appreciate the deliciousness of lean meat and the story behind how the cattle are raised will enjoy our meat.