Meatluxe Hawaii
Mother Beef | Hiramatsu Farm, Kagoshima | A4 BMS 6 | Ribeye
Mother Beef | Hiramatsu Farm, Kagoshima | A4 BMS 6 | Ribeye
Low stock: 1 left
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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.
