Wagyu (a.k.a. American Kobe, a.k.a. American Wagyu) is the breed of cattle used for Kobe beef, but they can only be called “Kobe” if they were raised in the Kobe region of Japan. Everywhere else they are called Wagyu. It is world renowned for its bold flavor and potential for marbling.
If you’ve ever seen REAL Kobe beef from Japan, or have been lucky enough to taste it, you know that its insanely marbled beef that cuts like butter. It’s like that because Wagyu beeves raised in Kobe Japan are fattened on foods like grain, olive mash and (allegedly) beer, and they’re movement is limited to discourage muscular development.
Though we raise Wagyu cattle, you won’t find that kind of marbling in our beef. Because our cattle have room to exercise and eat only grass, they have a smaller percentage of intramuscular fat, but still offer a robust flavor profile.
Cuts like tenderloin, rib steaks, rib eyes and NY strip offer a tender, buttery mouth feel with little effort in the kitchen or over the grill. More economical cuts that are naturally tougher, like chuck, sirloin, short ribs and round, can be made “fall-off-the-bone” tender with a bit more cook time and culinary finesse - or a crock pot! Either way, the flavor is like nothing you can find in the grocery store. That we can assure you.
About Wagyu