Marutomi Beef begins with calves born on our own farm on Ishigaki Island, Okinawa, blessed with abundant nature (also including calves from partner farms across the Yaeyama Islands). These calves spend about 10 months freely alongside their mothers.

The calves are then transported by boat to our affiliated farm in Kagoshima Prefecture, where they continue to grow and are lovingly fattened up under the watchful eye of farm staff.

After that, the carcasses are sent to our passionate wagyu experts, who draw on their years of experience to make a final decision on whether or not a cattle can be certified as Marutomi Beef.

In 2023, Marutomi Beef accounted for approximately 5% of our total annual Wagyu shipments, totaling around 140 head of cattle (about 10–12 per month).

Marutomi Beef is therefore extremely rare, and is truly the ultimate in carefully selected, premium quality wagyu beef. It is characterized by its refreshing, melt-in-your-mouth texture and rich, sweet, delicious flavor.  
 
In 2018, Marutomi Syõten opened its own farm, Marutomi Farm, on Ishigaki Island, Okinawa, and in 2022, took a leap of faith and shipped its first proprietary brand of beef, Marutomi Beef.