DISCOVER TASTE OF JAPAN
Mr. Ozaki, the creator of Ozaki beef, began his journey by studying advanced techniques in beef cattle production at a farm in the USA with 17,000 cattle. However, he found that the mass production methods employed in "beef cattle producing factories" were not suitable for him, as they focused on quickly fattening and shipping cattle at an early stage. Upon returning to Japan, he decided to produce beef that he and his family and friends would enjoy eating every day. He took over a farm, started by raising 100 cattle, and after more than 30 years of effort, he was finally satisfied with the flavor of his beef and named it "Ozaki beef."
The feed for his cattle is a highly labor-intensive process that takes two hours, and it is mixed every morning and evening. It comprises 15 kinds of feed, such as grass from the meadow, moist barley mash (a by-product of beer brewing), maize, barley, and so forth, with no preservatives or antibiotics whatsoever. Most Wagyu in Japan are slaughtered at around 28 months, but Mr. Ozaki believes the flavor continues to improve as they mature, so he prefers to slaughter them when they're between 28 and 36 months old.
The mature meat of Ozaki beef possesses a sublime texture and is incredibly flavorful, with a sweetness that emerges as you chew. Its fat melts in the mouth and is easily digested, so you can enjoy a whole slab of beef without being overwhelmed by its richness.