Founded in 1968 in the Hasetani district of Nishi Ward, Kobe City, Kobe Ushi Farm began as a cooperative venture among six local farmers. Initially pioneering in raising Holstein cattle for beef at a time when Japan’s beef consumption was uncommon, the farm now manages around 4,000 female cattle across 11 hectares. Kobe Ushi Farm remains deeply rooted in Kobe, raising its cattle with a philosophy centered on animal welfare, respect, and calm, low-stress care. Cattle are housed in clean, quiet environments where they can eat, rest, and grow naturally—practices that have guided the farm for over five decades.

Kobe Ushi Farm produces its own proprietary feed blends tailored to each stage of the cows’ growth, using local ingredients like rice, barley, corn, and brewer’s grains, along with sake lees and “salmon charcoal” from Hakutsuru Sake Brewery. This fermented feed improves digestion, reduces odor, and may lower methane emissions. By sourcing feed and rice straw from nearby farmers, the farm supports the local economy and ensures freshness and quality. The cattle also drink mineral-rich water from the Rokko Mountains, pumped from 120 meters underground—an essential factor in the health and flavor of the beef.

Kobe Ushi Farm raises three types of cattle: Rokko Wagyu (Japanese Black), Rokko Himegyu (Wagyu x Holstein cross), and certified Kobe Beef. Each breed is managed according to its temperament and needs. Kobe cattle, for instance, are hand-fed individually due to their delicate nature, while Rokko Wagyu and Himegyu are hardy and raised in small, calm groups. The farm emphasizes health, natural growth, and humane care rather than excessive marbling or grade chasing, ensuring each animal develops with balance and dignity.

Holstein cattle are prized by chefs for their clean, beef-forward flavor, and the addition of sake lees imparts a unique depth that sets Rokko Hime apart from the more common Wagyu-Angus crosses found globally.

Rokko Hime Beef originates from a crossbreeding of Japanese Holstein dairy cows and Fullblood Wagyu. Since Wagyu in Japan must be 100% fullblood to be officially classified as Wagyu, "Kozatsu" (交雑種)—which means "crossbreed" in Japanese—refers to this category, where one parent is Fullblood Wagyu and the other is a different breed, such as Holstein. The result is beef that’s leaner than A5 Wagyu yet still finely marbled, offering a milder, more balanced flavor and an elegant texture.