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Wagyu beef selected by Yama no Okageya

yamanookageya's commitment to wagyu

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やまのおかげ屋鳥取和牛焼肉4種盛りロース

Cows that are healthy for people to eat Cows can also be raised to be healthy and provide good nutrition for people.

Tottori Wagyu beef ranks alongside the world's best

Tottori Wagyu inherits the blood of Ketaka, the first Wagyu Olympic champion.

It contains a large amount of oleic acid, a type of fatty acid found in fat and the main component of olive oil, and is characterized by its high-quality and smooth fat.

Tottori Wagyu Beef won the best meat quality in Japan at the 11th National Wagyu Beef Competency Exhibition in 2017 , and has become known throughout the country. It was recognized for its high meat quality that rivals famous brand beef.

However, awareness is still low, and Yama no Okage-ya feels it is our mission to spread the deliciousness of Tottori Wagyu beef, which is produced by producers 365 days a year, not only in Japan but around the world .

The first champion “Ketaka” Tottori Wagyu beef

The first champion “Ketaka”

Yama no Okageya “Tottori Wagyu Beef” designated producer

bird husbandry

40 years of integrated production history, which is considered difficult.

The rare Olein 55 certification rate is over 50% of the total shipments.

“2022 National Wagyu Beef Proficiency Exhibition”

Tottori prefecture representative beef exhibition

“Reiwa 4 Tottori Prefecture Livestock Exhibition”

Fat Quality Award Winner

Yamashita Livestock

The brothers breed and fatten on the same farm.

We have been producing Wagyu beef since 2014.

“2017 National Wagyu Beef Proficiency Exhibition”

Tottori prefecture representative beef exhibition

“Reiwa 4 Tottori Prefecture Livestock Exhibition”

Awarded 5 honorable mentions

Yamano Okageya Tottori Wagyu Olein 55

bird husbandry

Full of oleic acid
Focused on fat
A4/A5 rank Tottori Kuroge Wagyu beef

Tottori Wagyu beef was selected as Japan's best meat quality at the Wagyu Olympics.


In bird and livestock farming, approximately 93% of all shipments are A4/A5 rank.
We aim to produce beef that has good fat quality and a low melting point, so you won't feel sick to your stomach when you eat it.


In Tottori Prefecture, beef with an oleic acid content of 55% or more is
It is being launched under the brand name "Tottori Wagyu Olein 55."
The standards are strict and only about 20% of all Tottori Wagyu beef is certified.

Meanwhile, the certification rate for beef shipped from Torikai Livestock is over 50%, proving its advanced livestock farming technology.


Please taste the difference in the fat of Kuroge Wagyu beef that has been raised with great care .


This is beef that we can deliver with confidence.

やまのおかげ屋鳥飼畜産放牧鳥取和牛
Recent achievements/awards

2022

2020 Tottori Prefecture Livestock Exhibition “Feeding Beef Division” / Fat Quality Award

2022

12th National Wagyu Beef Competency Exhibition ``Beef Cattle Section 7th District Fat Quality Group''/Tottori Prefecture Representative 6th place nationally

2021

2021 Tottori Prefecture Livestock Exhibition “Feeding Cattle Division”/5 seats for honors

鳥飼畜産農場と家族

Because of the integrated production system of breeding and fattening

Choosing bloodlines with good fat content and feeding them to fattening cattle

It is formulated to improve the quality of fat.


Even with the marbling, the meat is light and melts in your mouth, making you want to eat it again the next day.

Yamano Okageya Tottori Wagyu Olein 55

Yamashita Livestock

Aiming for Tottori Wagyu beef that matches changing consumer tastes

Yamashita Livestock is a livestock producer that has been around for generations. Wagyu beef production began in 2014.

Although he has a short history as a Wagyu beef farmer, he is a promising producer with a long track record.

The characteristic feature of Kuroge Wagyu beef, including Tottori Wagyu beef, is its marbling. However, the current situation is that society is shifting from preferring highly marbled meat to placing more emphasis on meat quality and flavor.

Based on these trends, a new ward for evaluating "fat" was established at the 12th Wagyu Olympics held in Kagoshima Prefecture in 2022. For Wagyu beef farmers across the country, improving meat quality is a challenge for producers to strive for in the future.

Even though Yamashita Livestock has the highest level of marbling, which is a characteristic of Wagyu beef, at BMS11 and BMS12, the beef is light and easy to eat. We aim to create lipids that match the trends of the times.

やまのおかげ屋指定農場鳥取和牛生産者山下畜産
Recent achievements/awards

2022

2020 Tottori Prefecture Livestock Exhibition “Meat and Livestock Division” / 5 places for Honor Award

2021

Tottori Prefecture Central Agricultural Cooperative Skills Research Group Beef Cattle Fattening Production Department Kuroge Wagyu Beef Department / Excellence Award

2017

11th National Wagyu Beef Competency Exhibition “Beef Cattle Division”/Tottori Prefecture Representative

やまのおかげ屋特約生産者山下畜産ご兄弟

The main lineage is a cross between Ketaka, the first Wagyu Olympic champion, and Tajima, which is famous for its Kobe beef lineage.


Even with the marbling, it is light and easy to eat.

We aim to create lipids that match the trends of the times.

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