The Ozaki Farm commitment

Here we look at what Ozaki Farm does differently.

Sustainable agriculture

Mr. Ozaki studied agriculture in the United States, where he worked on a farm in a desert. Water to sprinkle on the fields and give the cows to drink was purchased outright, and the farm, spanning 3000ha in size, drew close to 1B JPY in water and power costs. He spent 15 months on the farm, but it only rained for about 20 days out of the year. If water was not sprinkled on the fields, they would turn back into a desert. Miyazaki, where Mr. Ozaki’s farm is now located, has a temperate climate year-round and has ample rain, with grass growing in profusion if the fields are left open to grazing. Mr. Ozaki says he felt inspired by this area in Southern Kyushu, which, with its natural blessings, seem to be calling out for someone to have cattle graze the fields. After returning to Japan, he bought and rented various plots and studied the best way to prepare the pasture. The compost used for Ozaki Beef is entirely organic. The compost is returned to the fields and grass produced, which is then fed to the cattle. Since his days working on the pastures, he felt that producing a real organic farm required using compost, fertilizer, and fodder produced by his own hands, at his own farm.

Miyazaki is a sacred place home to various legends about gods that descended from the heavens. Pictured is the volcanic Kirishima mountain range that spans Miyazaki Prefecture and Kagoshima Prefecture.

An in-house blend of fodder

The fodder consists of beer by-products (barley), corn, barley, wheat, soybean cake, soybean flour, alfalfa (Vitamin A), powdered algae, powdered charcoal, natural calcium, and other items, for a total of 12 standalone feed ingredients blended every morning and night for two hours. The beer yeast used is Halal-certified yeast from before it is turned into alcohol. The reason for this is to avoid using preservatives or antibiotics in the feed, and ensuring fixed proportions of ingredients in order to keep the flavor of the meat stable. The marbling effect is determined by the cow, but the flavor of the meat comes down to the fat. The flavor of that fat is determined by the type of fodder used. The goal is control the flavor, even if the marbling patterns may differ.