​Kagamiyama Farm for Aged Meat

We at Kagamiyama Farm produce two brands of aged meat.
Made from aged pasture-raised Kuroge Wagyu beef,Yasaki beef” and carefully selected aged Kuroge Wagyu beef from Kyushu.Kyushu Craft Aged Beef”

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Both are meat from cows that have had multiple cows. Older cows have a richer flavor because they are older.

The answer we came up with after pursuing the flavor of meat and conducting repeated research.

In recent years, with the popularity of red meat in the food and beverage industry, there is a growing recognition that ``The meat from cows that have given birth is delicious.''

By storing it at a constant temperature for a certain period of time, you can make the taste even more delicious.

This is "meat aging".

Umami increases due to an increase in amino acids due to the decomposition of proteins contained in meat.

​At Kagamiyama Farm, we perform ``dry aging'', which involves circulating air in a special chamber to adjust excess moisture in the meat and dry aging the meat.

We work every day to produce beef that we are truly satisfied with, from producing beef suitable for aging to aging.

Please spend the best and luxurious time with the best beef, aged red meat of Kuroge Wagyu beef that no one has tried before.