MOTHER WAGYU BEEF

Mother Beef from Hiramatsu Farm is Wagyu perfected from the soil. Farm-grown grass is converted into yeast-fermented feed with probiotics, including lactic acid bacteria and black vinegar mash, which is fermented for approximately 90 days. This ensures consistent, toxin-free nutrition and healthy, low-stress cattle. Manure is returned to pastures and rice paddies, sustaining fertile soil. With this consistent feed, Hiramatsu produces cows with superior marbling, flavor, and quality.

The program uses multiparous mother cows (those that have given birth), which are rare in Wagyu production. Fattened for 7–8 months, the beef develops richer umami, firmer texture, a higher red meat ratio, and exceptional marbling. During dry aging, amino acids naturally break down, creating tender, deeply flavorful beef. Fully vertically integrated, Hiramatsu manages every stage, delivering Wagyu that embodies sustainability, refinement, and unparalleled craftsmanship for chefs.

Flavor Born

from the soil we cultivate

Mother Beef x Hiramatsu Farm

マザービーフ

Mother Beef from Hiramatsu Farm is Wagyu perfected from the soil. Every blade of grass is grown with care on the farm. Hiramatsu creates its own highly nutritious, yeast-fermented feed by combining carefully cultivated pasture grass with probiotics such as lactic acid bacteria and black vinegar mash, fermented for about 90 days. This ensures consistent, toxin-free nutrition that supports smooth digestion, optimal nutrient absorption, and overall cow health.
Hiramatsu’s meticulous approach extends to the land itself: through a resource-recycling system, cow manure is returned to pastures and rice paddies, maintaining fertile soil and sustainable growth. Where many see stress in transport, Hiramatsu recognizes inconsistent feed as the greatest challenge—a challenge they have mastered, producing healthier cows with superior marbling, flavor, and quality.
Breeding & Fattening
Hiramatsu’s Mother Beef program features carefully selected multiparous mother cows (that calved at least once), a rare approach in Wagyu production, where most programs focus on younger, never-calved cattle. These cows are raised for longer periods and fattened for 7–8 months, allowing flavors to fully develop. The result is beef with richer umami, firmer texture, higher red meat ratio, and exceptional marbling.
Every cow is raised with attention to natural growth and minimal stress, reflecting a philosophy that respects both the animal and the land. During dry aging, amino acids break down naturally, creating tender, deeply flavorful Wagyu ideal for chefs and premium culinary applications.
From humble beginnings with just 10 cattle in 1983, Hiramatsu Farm has grown to manage 14,000 head, including 5,000 mother cows, all under a fully vertically integrated model. From soil and feed to breeding, fattening, and sales, every stage is meticulously controlled, ensuring consistency and traceability.
The Mother Beef brand is distinguished by its focus on all-female cows, which produce Wagyu with superior flavor, texture, and a higher red meat ratio. Every cut embodies sustainability, refinement, and deep respect for the land and animal. Mother Beef is an unparalleled experience for chefs seeking rare, meticulously crafted quality Japanese Wagyu.