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Next generation Craft Wagyu beef from the second generation Wagyu meister.

Mizusako Farm is located in Ibusuki, Kagoshima, which is in the southernmost part of Kyushu and Japan’s largest Wagyu producing prefecture. However, even within the same prefecture, it is impossible to make the most of the original potential of Wagyu or ensure uniform flavor if each farm gives Wagyu different feeds.

 

This great farm is blessed with a rich natural environment rarely found in Japan, where cattle can grow freely with natural spring water rich in minerals and silica  and surrounded by grand mountains with cool winds.

 

The young, second-generation owner Meister Mizusako of the 52-year-old farm pursues a new concept of healthy Wagyu with flavorful red meat instead of marbled meat.

The Mizusako Farm Group is one of Japan’s largest Wagyu farms under family management. It manages breeding and fattening of Wagyu at 39 locations and ships 750 heads of cattle every month. While the total number of fattening cattle is over 16,000, which is 200 times the average number of Wagyu farms in Japan, only 1,000 of them are bred at their main farm. This rare breeding cattle has been created by improving pedigrees from Amami Oshima Island in Kagoshima and Okinawa. It is the foundation of Satsuma Craft Wagyu. 

 

Mizusako Farm has succeeded in creating delicious, robust red meat by enhancing the aroma of Wagyu beef in a well-balanced manner through many years of research on feed mixtures and the establishment of its own feed mixture factory. The most important aspect of producing quality red meat is the protein contained in the feed. Satsuma Craft Wagyu’s feed creates delicious red meat, mild fat and a soft texture by blending roasted soybeans that are the most expensive and highest-quality grains.

 

In addition, soybean curd residue, sweet potatoes and various other vegetables rich in quality protein are collected from local food factories and elsewhere. Recycled fermented feed is produced with a microorganism-based technology to ferment these ingredients with the farm’s original koji (rice malt). 

Mizusako Farm is a next-generation Wagyu farm that contributes to regional recycling as well as the effective utilization of excess food in this time of global food shortages. It is a model farm that realizes symbiosis with the Earth.

 

Meister Mizusako feels the need to create delicious red meat from Japanese Wagyu. He is making consistent efforts to further promote the development of  next-generation Wagyu, which has well-balanced red meat and is mild and enjoyable even for those who do not like fat. Satsuma Craft Wagyu that makes the most of the characteristics of heifers outside the stereotypes of Wagyu is the greatest gem delivered from Mizusako Farm to the world. 

 

*The fat of heifers contains more unsaturated fatty acids than that of steers. Unsaturated fatty acids cannot be synthesized in the human body and must be consumed.  Palmitic acid, stearic acid, linoleic acid, oleic acid and other unsaturated fatty acids account for 80 to 90% of beef fat. 

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