Rokko Hime Beef represents the harmony of tradition, innovation, and sustainability—born from Ushi Kobe Farm in Hyogo Prefecture, Japan. Established in 1968, the farm continues a legacy of family care, pristine conditions, and responsible cattle-raising practices. Beneath the Rokko Mountains, cattle drink pure spring water and enjoy a carefully designed diet of grass, barley, corn, beer lees, and sake lees sourced from the renowned Hakutsuru Sake Brewery. This nutrient-rich feeding method, combined with the clean, beef-forward taste of Holstein cattle, creates a depth of flavor that distinguishes Rokko Hime from conventional Wagyu-Angus hybrids.

The beef itself is the product of crossbreeding Fullblood Wagyu with Japanese Holstein dairy cows—resulting in Kozatsu beef, a leaner yet beautifully marbled variety with refined texture and mild sweetness. Female calves from Hokkaido are raised under the same meticulous standards used for Kobe Beef, with a focus on animal welfare and natural expression rather than extreme marbling scores. The outcome is an elegant, health-conscious Wagyu that celebrates balance, craftsmanship, and the authenticity of Japan’s Hyogo region.