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Wagyu Kobe Beef

"Wagyu" is the Japanese word for beef. "wa" means Japanese style and "gyu" means beef. Kobe is the region where the Wagyu breed and feeding techniques for Wagyu cattle originated. Wagyu is a pure Japanese breed with records dating back to 1830. Kobe Beef is widely recognized as the best quality beef due to its high degree of marbling which gives tenderness, juiciness, and flavor unrivaled by any other cattle in the world. Kobe Beef combines the USDA scale and the strict Japanese scale of grading Kobe Beef to create a SUPER Prime grade. The ambiance and mystique of Kobe Beef is nearly as important in the eating experience as the melt in your mouth flavor and tenderness.

Kobe Beef Health Facts: Biochemistry tests by Washington State University on wagyu fat, (Wagyu Kobe Beef), indicate that the fat from this breed has a healthier fatty acid profile. In addition, this breed also has an unsaturated-to-saturated fat ratio of 2-to-1, instead of 1-to-1, which is characteristic of regular beef.

Kobe Beef * Wagyu Kobe Beef *

Kobe Beef refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. Kobe Beef is generally considered to be a delicacy and Kobe Beef is renowned for its flavour, tenderness, and fatty well-marbled texture. Kobe Beef can be prepared as steak, sukiyaki, shabu shabu, teppanyaki and more. * Recipes for Kobe Beef coming soon *

Kobe Beef...The Most Tender and flavorful Beef in the World!