I left my desk job to take over my grandparents' Wagyu farm in rural Japan. It changed how I define success.

Masashi Nakamura moved back to Japan to help his grandparents restore their aging Wagyu farm.

Provided by Masashi Nakamura Masashi Nakamura grew up in Japan, dreaming of an international career.

After studying and working abroad, a chance encounter with Wagyu cattle led him back.

He traded IT for farming, earning less but finding more purpose rebuilding his grandfather's farm.

This as-told-to essay is based on a conversation with Masashi Nakamura, 29, who is running Nakamura Farm, a small Wagyu farm in Kagoshima Prefecture, Japan.

His words have been edited for length and clarity.

I was working at a meat processing facility in Tasmania when my interest in Wagyu began.

It was 2024, and I had just moved from Vancouver after my plans to study web development fell through.

One day, I noticed the word "Wagyu" written on the hanging beef carcasses.

Having grown up in Japan , I'd always taken this kind of beef for granted.

But seeing how highly people overseas regarded it changed my perspective.

I began to understand that Wagyu was more than just beef — it had deep roots in Japan and was valued around the world.

I was 27 and living in a rural area surrounded by cattle.

The experience made me realize how strongly I was drawn to the quiet lifestyle.