Saroma
北海道 · Hokkaido · Okhotsk Subprefecture · Japan
nobody else in Japan
Amidst the major Japanese wagyu brands, one signature ingredient stands out: fermented pineapple. Developed by Top Farm, it is included in the daily diet of Saroma cattle — and is not used by any other farm in Japan.
The natural enzymes in pineapple promote digestion and intestinal health in cattle. An animal that digests better eats better, gains weight steadily, and develops meat with a profoundly altered texture and aroma.
The result is evident on the plate: marbling of rare fineness, meat that melts, and that sweet, fruity note that accompanies the first bite.
One ingredient. One farm. One taste.
exclusive producer
Unlike most Japanese wagyu brands — raised by dozens of different producers — Saroma Wagyu is exclusively produced by Top Farm. One farm. One expertise. A taste of absolute consistency, lot after lot.
Top Farm is one of the very few farms in Japan to manage both dairy farming and cattle fattening in parallel. An integrated ecosystem, from birth to shipment, guaranteeing total traceability.
1950 — The Inoue family starts dairy farming.
1996 — Noboru Inoue founds Top Farm and launches wagyu fattening.
Today — 14,000 cattle · 80 dedicated professionals.
that melts at 25 °C
Very pure white fat, fine fibrillar structure, remarkably low melting point — the meat begins to melt at hand temperature. In the mouth, a silky texture, a long umami, and that sweet, almost fruity touch, inherited from its signature diet.
× 2 JP STANDARD
UNDER FORESTS
BMS 8–12
80 PROS
of family excellence
daily discipline
A rare level of demand, measured daily in environmental management, animal welfare, and occupational safety.
direct to FoodHub
Ribeye · Sirloin · Tenderloin — Grade 5 · BMS 8–12. Limited quantities, available on order.