Kaneko Farm is a vertically integrated operation, raising three types of cattle: Namiki Fullblood Wagyu, Namiki Wagyu Cross, and Namiki Dairy Beef. The Fullblood Wagyu are sourced from the esteemed Tajima bloodline and are raised for over 30 months to ensure optimal marbling and flavor. Each year, only 1,000 female cattle are selected for the Namiki Kiwami program, ensuring the highest quality beef.

The cattle are fed a proprietary blend of locally sourced ingredients, including corn, soybeans, rice straw, dent corn, and grass. This custom feed, combined with the pristine environment of Aomori—known for its clean air, mineral-rich spring water, and fertile volcanic soil—contributes to the unique flavor profile of Namiki Wagyu.

Namiki Wagyu is celebrated for its exceptional marbling, clean and sweet flavor, and melt-in-your-mouth texture. The beef's high marbling score (BMS) and tender consistency make it a sought-after delicacy among culinary enthusiasts.