Aging while Raising

“Sustainable Wagyu JUKU”

The ‘JUKU Refeeding Program’ represents our commitment to achieving truly delicious meat, going beyond merely feeding mother Wagyu. This program has given birth to ‘Sustainable Wagyu JUKU,’ Japan’s first SDGs livestock brand.

Sustainable Wagyu JUKU is a groundbreaking mother Wagyu reraising initiative, setting new standards in Japan. Our approach centers on the idea that ‘healthy cows produce tasty beef,’ with a strong focus on the well-being of mother Wagyu. The feed we provide includes a blend of corn, tofu meal, buckwheat, seaweed, and fruits, ensuring a rich source of vitamins and minerals. This feed is consistently given to the cows until they are ready for shipment. Additionally, we supplement the feed with three types of beneficial bacteria: yeast, Bacillus subtilis, and lactic acid bacteria, to enhance the overall health of mother Wagyu.

Characteristics:

Sustainable Wagyu JUKU meat offers a profound taste with a rich Wagyu flavor. It achieves a perfect balance between lean meat and fat, making it a delight to savor repeatedly without ever growing tired.

Reasons for JUKU’s Sustainability:

Sustainable Wagyu JUKU is at the forefront because there were no farms dedicated to the professional reraising of mother Wagyu in Japan until Jukuho Farm emerged as the first expert in mother Wagyu reraising . We unlock the full potential of mother Wagyu and discover its underlying values. Our sustainable practices include using food residues, such as soy sauce meals, tofu, and buckwheat noodles, in the feed. Furthermore, we reduce methane emissions from cow burps by providing a feed enriched with linseed oil. These initiatives are the pillars of Sustainable Wagyu JUKU’s commitment to sustainability

In order to contribute to a sustainable world through the meat produced by the Juku Refeeding Program, we have named it “Sustainable Wagyu Juku” instead of “Keisan-gyu”. This is because it is characterized by the quality of meat that is matured over the lifespan of the mother cow, represented by the term “Juku”. We have also added “Sustainable” to emphasize its commitment to sustainability

Business Summary

We are professionals in the art of “reraising” mother Wagyu.

In Japan, there were no farms that professionally “reraised” mother Wagyu without being a by-product.
Reraising mother Wagyu requires complex individual cow management. Furthermore, achieving consistent quality is challenging.Additionally, in the meat industry, there has been little demand for mother Wagyu meat, which is often considered second grade.

We have dedicated ourselves to original research, successfully acquiring mother Wagyu and establishing advanced raising methods.This approach consistently produces meat of more than third-grade quality, delivering the full potential of ‘Wagyu’ flavor.
In partnership with Ginkakuji Onishi Ltd., we distribute our beef not only in Japan but also across 16 countries in Asia and Europe.Our unique selling point is that our meat comes from mother Wagyu.

We are committed to promoting a sustainable livestock industry. Our aim is to develop an eco-friendly and sustainable livestock industry for the next generation. This includes maintaining animal-friendly raising conditions, reducing greenhouse gas emissions by using feed made from linseed oil, producing fermented TMR from food manufacturing by-products, and constructing cattle barns with architectural residues.

*Fermented TMR…
TMR (Total Mixed Ration) is a feed that combines grass, concentrated feed made from grains (such as corn and wheat), and chaff and bran, typically. Fermented TMR is produced by adding high-moisture ingredients like food manufacturing by-products to TMR and allowing it to undergo fermentation.”

Contact



    You can also contact us from the following.

    〒699-1215 Daito-cho Shimosase 1405-6, Unnan-city, Shimane
    0854-43-8058
    0854-43-3562