English
What is the island's brand beef, "Daifuku Beef"?
The restaurant's dinner menu at the rescape offers a course named after "Kagisuma," a word referring to the beautiful island. Guests can savor exquisite dishes crafted by the chef using the island's rare ingredients. The main course features the island's brand beef, "Daifuku Beef."
What kind of beef is Daifuku Beef?
"It all started about 40 years ago when the chairman of the Daigome Group (Daifuku Construction Co., Ltd.) purchased a vast 105-hectare plot of land. He developed the wilderness, built a cowshed, and began raising livestock. The area was known as Fukuyama Village, so the name Daifuku Beef was taken from there."
Tatsu Yonashiro, chairman of the Agricultural Cooperative Corporation Pinfu (Daifuku Farm), explained the history of Daifuku Beef.
"At one time, we had around 1,500 cows, but now we have 252 cows and four heifers. We calve an average of 20 cows per month. Our plan is to fatten five of them and auction the remaining 15."
What kind of beef is Daifuku Beef?
"It all started about 40 years ago when the chairman of the Daigome Group (Daifuku Construction Co., Ltd.) purchased a vast 105-hectare plot of land. He developed the wilderness, built a cowshed, and began raising livestock. The area was known as Fukuyama Village, so the name Daifuku Beef was taken from there."
Tatsu Yonashiro, chairman of the Agricultural Cooperative Corporation Pinfu (Daifuku Farm), explained the history of Daifuku Beef.
"At one time, we had around 1,500 cows, but now we have 252 cows and four heifers. We calve an average of 20 cows per month. Our plan is to fatten five of them and auction the remaining 15."
The Secret to Unrivaled Deliciousness
Daifuku Beef is characterized by its melt-in-your-mouth, mellow flavor and rich umami.
"We feed our calves high in minerals and vitamins, providing them with high nutritional value. This helps them grow large. We also strive to create a stress-free environment. Because our property is large, we try not to cram the cows into the barn. We only keep one or two cows per room, ensuring as little stress as possible. We thoroughly cover the barn with dried bagasse (sugarcane waste) to reduce strain on the cows' feet."
This "avoiding stress" is directly linked to the deliciousness of the meat.
When we commissioned a company that analyzes meat quality components to conduct a survey, we found that the oleic acid level, which is closely related to beef flavor, was higher than that of other nationally branded beef.
"We are very particular about fattening, and our meat is rich in umami. We decided to 'brand' our beef to let more people know about this and to increase the value of our beef. We could increase fattening if we wanted, but we deliberately reduce it to protect this relaxed environment."
Shinsuke Kawashima, executive chef at the rescape, also gives his stamp of approval, saying, "Tenderloin, sirloin, shoulder roast, and thigh—everything is delicious. The fact that it's branded beef raised on Miyakojima is also a big factor."
"We feed our calves high in minerals and vitamins, providing them with high nutritional value. This helps them grow large. We also strive to create a stress-free environment. Because our property is large, we try not to cram the cows into the barn. We only keep one or two cows per room, ensuring as little stress as possible. We thoroughly cover the barn with dried bagasse (sugarcane waste) to reduce strain on the cows' feet."
This "avoiding stress" is directly linked to the deliciousness of the meat.
When we commissioned a company that analyzes meat quality components to conduct a survey, we found that the oleic acid level, which is closely related to beef flavor, was higher than that of other nationally branded beef.
"We are very particular about fattening, and our meat is rich in umami. We decided to 'brand' our beef to let more people know about this and to increase the value of our beef. We could increase fattening if we wanted, but we deliberately reduce it to protect this relaxed environment."
Shinsuke Kawashima, executive chef at the rescape, also gives his stamp of approval, saying, "Tenderloin, sirloin, shoulder roast, and thigh—everything is delicious. The fact that it's branded beef raised on Miyakojima is also a big factor."
Branded Beef Sauce
In 2020, the "Daifuku Beef" trademark was registered. Thanks to advertising such as commercials and word of mouth about its deliciousness, awareness is gradually increasing. Evidence of this is the increasing number of inquiries about purchasing Daifuku Beef.
In 2023, A5-ranked Daifuku beef set new carcass weight and price records, far exceeding previous standards. Weighing in at approximately 850 kg, it was 100 kg heavier than average, and the sales price reached a record high of 1.88 million yen per head. Hopes are high that this will improve the brand's image.
"We are researching the lineages of cattle that sold for high prices. All of our staff enjoy raising cattle, not just as a job. I hope people will experience that passion when they taste the cattle."
"We are researching the lineages of cattle that sold for high prices. All of our staff enjoy raising cattle, not just as a job. I hope people will experience that passion when they taste the cattle."