The History of 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 Wagyu Kobe beef the tenderness, juiciness, and flavor unrivaled by any other cattle in the world. Our non Japanese Wagyu beef comes from Australia, New Zealand and the United States. The Wagyu cattle are the same breed from Japan just raised at different locations throughout the world. We source only humanly raised cattle from sustainable farms. The marbling scale is a little different then the Japanese scale, but rest assure, these steaks will have abundant marbling and be deliciously tender at a fraction of the Japanese Kobe price. 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.
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