Mother Beef | Hiramatsu Farm, Kagoshima | A3 BMS 3 | Striploin

Hiramatsu Farm (Kagoshima Prefecture)

•Started with 10 cattle in 1983 → now over 14,000 (including 5,000 mother cows)

•Controls entire feed cycle: grows its own grass, corn, fertilizer

•Ferments feed for 70–80 days → removes toxins, improves digestion, reduces stress, enhances marbling

Mother Wagyu vs. Traditional Wagyu

•Traditional Wagyu slaughtered at 2.5–3 years old

•Mother Wagyu raised until 7+ years old before production

•Older cattle = less marbling but much deeper, richer beef flavor

•Signature dark wine-red color in the meat

Unique Hiramatsu Approach

•Most farms fatten mother cows for 3–4 months → Hiramatsu does 7–8 months

•Uses specially aged feed to boost tenderness and umami

•Higher red meat content → perfect for dry-aging

•Results: rich, savory, deeply flavored Wagyu with melt-in-your-mouth tenderness.