What is Tokachi Herb Beef?

The simple desire to “create delicious beef” is achieved only through the combination of Tokachi’s vast natural environment and careful, thoughtful rearing practices. Tokachi Herb Beef is a domestic Japanese beef, born from Japanese Black Wagyu and Holstein cattle. The cattle are fed herbs according to their growth stages to maintain health, allowing them to grow slowly and steadily over an extended period.

Nurtured in Tokachi’s Rich Natural Environment

Located in eastern Hokkaido, Tokachi boasts clear air and pure spring water from the Daisetsuzan mountain range. The Nobels farm is situated in Kamishihoro, a cool area within Tokachi. This environment is ideal for cattle, especially in the summer when cooler temperatures help reduce heat stress. The cattle are fed a diet rich in fresh, locally grown Hokkaido grasses. Each barn is spaciously designed so each cow can comfortably lie down, with natural bedding like sawdust that is kept clean to maintain a hygienic environment.

Commitment to Safety and Quality

Before purchase, all cattle undergo blood tests to prevent diseases from entering the farm. Routine health checks continue throughout their growth. Only feed that passes strict quality checks by feed manufacturers is used, and various herbs* are mixed into their diet to support digestion and immunity. This approach allows the cattle to grow healthily and stress-free without reliance on medication, resulting in tender, odor-free meat. Furthermore, a traceability system enables anyone to track the production history of each cow. After processing, the beef is quickly sourced and shaped, processed, and shipped from our own facility to ensure customers receive fresh, delicious meat every time.

*Main herbs used: anise, cinnamon, celery, clove, ginger, mint, thyme, oregano, lavender, garlic, chili pepper, rosemary, bay leaf.