HOURAI WAGYU

Raised from legendary Mikawa calves in Shinshiro City—the same lineage behind Japan’s renowned Matsusaka Beef—Hourai Wagyu is incredibly rare, with only four certified farms producing fewer than 400 cattle annually. Trex sources exclusively from just one of these farms, securing up to only six heads per month of this nearly impossible-to-find beef, celebrated by top Japanese chefs for its smooth texture, melt-in-your-mouth tenderness, and the subtle sweetness of its delicate, non-heavy fat.

Hourai Wagyu

鳳来牛

Shinshiro City, located in Aichi Prefecture, has a rich history of Wagyu production dating back to the Sengoku period. For over 350 years, the area has been known for grazing cattle, once famous under the name "Sugihira beef."
Today, Shinshiro remains a major hub for breeding high-quality Mikawa calves. These calves are sold at the Shinshiro Wagyu Calf Market, held six times a year, and are the starting point for renowned Wagyu brands like Matsusaka, Hida, and Hourai Wagyu. Matsusaka beef is one of the most famous Wagyu brands in Japan and is known for its exceptional quality, often commanding prices similar to Kobe beef.
Hourai Wagyu is an exceptionally rare and premium beef brand, with fewer than 400 heads produced annually. Only four certified farms in Shinshiro City are authorized to produce it, and each cow must be raised for over 18 months and achieve a meat quality grade of 4 or higher through strict inspections.
Trex sources its Hourai Wagyu exclusively from just one of these four farms, located in Himeji. This means we receive a maximum of only six heads per month—making it an incredibly rare and limited offering.
My name is Kazuo Kubota, and I’m one of the few farmers in Shinshiro certified to raise Hourai Wagyu. On my farm in the quiet mountain region of Oku-Mikawa, I raise each calf with care in an environment that’s as stress-free as possible. The air is clean, the water comes straight from the mountain springs, and even in summer, the mornings and evenings stay cool. It’s the kind of calm, natural setting where cattle can truly thrive.
Raising Hourai Wagyu isn’t just a job—it’s a way of life. I feed my cattle a natural mix of wheat, corn, and soybeans with no antibiotics. That means I have to work harder to keep them healthy, but I believe it makes the beef taste better. I pay attention to each animal like it’s my own child. They all have different personalities, and that affects how they eat, how they feel, and ultimately, the quality of their meat. If a cow is stressed, it shows in the flavor.
There are no shortcuts in this work. I’m out there every day—feeding, cleaning, watching. It may look like the same routine, but with animals, every day is different. The hardest part is also the most important: keeping the meat quality consistent across every cow. That’s where the real skill comes in.
We produce very few Hourai Wagyu cattle each year, but every one of them carries the weight of our passion and pride. I just want more people to know how good this beef really is—how much work goes into it, and how different it tastes when it’s done right.
Hourai Wagyu offers a luxurious eating experience characterized by the sweetness of its fat, rich umami flavor, and a tender, melt-in-your-mouth texture. The sirloin steak is especially recommended, served simply with salt and pepper to highlight its natural flavors. Thanks to the low melting point of the fat, the beef is light and smooth, making it enjoyable even for elderly customers who typically avoid rich meats.
According to the famed Chef Yasuhiro Tsutsui of Ryokan Hisago, Hourai Wagyu represents the pinnacle of Japanese beef, and he encourages everyone to try it.