Kinjo Wagyu | The Secret Beauty of Wagyu Beef Farming

Video Description

Join Bryan and I as we take an extraordinary adventure to Ishigaki Island, for a private tour of one of the BEST Wagyu Farms on the planet.

Kinjo-San is a butcher, a meat meister, a cook, a father, a grandfather, a farmer, and an all around good, stress free man.

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The questions that weren’t asked in the video, that we asked Kinjo-San can be found here:

1. How do you ensure the quality and consistency of your beef?

Shipped to the slaughterhouse based on the age of the animal in months. There is almost no error in quality in terms of health, weight, body shape, and appearance, and the predicted meat quality appears with almost 100 percent of the contents based on years of experience data. The melt-in-your-mouth meat quality appears in the coat. The size of the loin core can also be determined by appearance. We feed the cows daily with sake lees, awamori lees, and sweet grass of sugar cane, and work without neglect. Manuals are prepared for feeding methods according to the calf’s age in the first, second, and third trimesters. Creating a stress-free environment: high roofed barns, ammonia inhalation prevention, fans, misting. Mist. Breeding cows in a cool barn. Each room is divided among calves that get along well with each other. Rooms are divided so that calves do not fight each other. Non-stress rearing, sleeping and waking up.

2. What would you say is the biggest challenge you face when raising Ishigaki Wagyu cattle?

Finance and pasture development, human resource development. 70% of Japan’s islands and all of Japan is wilderness, and there is a lot of land that is idle, but not being used effectively. There are Japanese laws, regulations, and systems that do not support farmers and prioritize vested interests. Independent farmers who innovate on their own are either excluded or inhibited by the government with impunity. They put the applications and permits in a drawer and pretend not to know about it. I have personally brought an administrative case and won the case.

No other country discourages motivated farmers as much as Japan does. We have agricultural banks, but they do not invest even 1% in farmers. They have 100 trillion yen invested in the US. I want to farm in the US. It is necessary for the health of the American people to run a ranch. Sorry to digress.

3. How important is the diet of the cattle in producing high-quality Wagyu beef?

Feed them full bellies and let them ruminate. If they don’t eat their fill, they will not ruminate. Cows get frustrated and fight. The stronger cows eat first, so the weaker cows have a hard time eating. However, the better cows eat first, and the weaker cows are fed until they are satisfied with the amount they have been fed. We learn the technique of measuring the amount of food that the cows eat every day. We must not let the cows take us for granted. We can’t be used by cows if we lose in a feeding contest. Ha ha ha!

4. What do you think sets Ishigaki Wagyu apart from other luxury foods, such as caviar or truffles?

It must be made into a common food. We should work hard to get the masses to eat it. We should make an effort to make it affordable like American beef. Caviar, truffles, they are expensive because they can only be produced in small quantities for the labor force. Wagyu beef has great potential to be popularized.

5. Can you share with us any exciting plans or developments for the future of your farm and the Ishigaki Wagyu industry?

I am always excited!

By creating Wagyu cattle ranches all over the world and eliminating poverty, we will eliminate terrorism. We present ranches to the countries with which we are at war. In Ishigaki, people cannot send their children to school with only sugar cane income. Therefore, they raised cows to earn money for their children’s schooling. The meat from Wagyu makes us healthy and enables us to do things that require physical strength, immunity, and perseverance, and improves our academic performance.

The Poem Reads:
Cow is a present from God. Cows give us a lot of blessings. Make rice with cows poop. It also makes vegetables. It also manes sugar cane.
It also makes fruits. It also makes shoes. It also makes Leather products.
It also makes delicious meat. We cant live without cows. So lets eat Wagyu Beef. Thank you Cow-San

0:00 – Intro
0:54 – Travel To Ishigaki
1:50 – First Look!
2:27 – Why It Smells Good
3:59 – Feeding Time!
6:24 – Babies and Mamas
9:03 – Sustainability
9:45 – Empty Beach…
11:00 – Brushes and Methane Reduction
12:40 – Butchering!
17:54 – Wagyu Sashimi!
20:32 – Ishigaki Restaurant
24:03 – Okinawa Restaurant
27:37 – What is Your Dream?
29:30 – The Final Mission
34:23 – Outro