Sekimura Farm’s “Kampo Beef” in Kurihara City, Miyagi Prefecture, has 1.5 times the umami content of regular beef, featuring a low melting point for its fat, making it tender and healthy. Raised naturally through methods such as natural mating, pasture grazing, and specially formulated Kampo (traditional Japanese medicinal herb) feed, it provides a flavor distinct from other wagyu.

Differences from Other Beef

• Enhanced Umami: It contains 1.5 times the umami components of black-haired wagyu!

• Low Melting Point Fat: The fat melts at a temperature lower than human body temperature, making it light and healthy.

• Kampo Herb-Rich Feed: Raised on a diet enriched with an original Kampo feed blend containing 14 different herbs, it grows healthily.

Characteristics

• Perfect Balance of Lean and Marbled Meat: The strong umami from the lean meat releases a juicy flavor upon chewing, allowing you to fully appreciate its difference from other wagyu. The balanced blend of lean and marbling enables enjoyment of both textures, bringing out the true umami of beef more distinctively than even high-fat A5-grade wagyu.

• Light and Healthy Taste: The fat in “Kampo Beef” has a melting point below human body temperature, giving it a meltingly smooth texture without the distinct odor typical of beef fat. It’s light, healthy, and doesn’t leave you feeling heavy, making it an excellent choice for those who typically avoid beef fat due to concerns about heaviness.

• Rich Umami Aroma: The attention to feed results in a rich meat aroma, so you can immediately feel the difference when cooking. The “umami” scent is intense, filling the air as it cooks and exuding a rich beef aroma. This strong aroma might not be for everyone, but it certainly enhances the anticipation of the meal.

Reasons for Its Deliciousness and Unique Qualities

• Raised with Kampo Herbs: Many cattle are fed high-calorie, unbalanced grain feeds that may cause health issues such as vitamin deficiencies. At Sekimura Farm, however, they prioritize cattle health, using a specially balanced feed with 14 types of Kampo herbs. This leads to healthier growth, which positively impacts flavor and meat quality.

• Rich in Umami Compounds: Due to the Kampo feed, Kampo Beef contains significantly higher umami components than even A5 wagyu. For example, the amino acids in its thigh meat are 1.5 times that of A5 wagyu, while glutamic acid is double, making it, by data alone, an umami-rich beef surpassing A5 wagyu. When cooked, Kampo Beef’s aroma and taste are remarkably rich and appetizing.

• Low Melting Point of Fat: One of the standards for texture and tenderness in beef is the melting temperature of fat. While regular beef fat melts around 40-50°C, Kampo Beef fat melts at 21.3°C, giving it a soft, melt-in-the-mouth feel.