Natural Benefits of Grass Fed Beef

Kobe beef comes from the Tajima-gyu breed of cattle found in Japan’s Hyōgo Prefecture, of which Kobe is the capital and the meat’s namesake. It is important to make sure when purchasing Kobe beef that it comes from purebred stock (which ours does). Kobe beef is renowned for its superior flavor, tenderness and high amount of intramuscular fat, giving the meat a marbled appearance.

To retain maximum flavor, Kobe beef should not be cooked further than medium-rare. This is because the fat in Kobe beef has a lower melting point than that of other beef so if cooked for too long at too high a heat, it simply melts away. In fact this characteristic which enhances the feeling of the meat "melting in the mouth", really makes Kobe beef an outstanding culinary experience. Kobe beefs usually ranks at least two grades higher than Prime.

• is naturally lean, less than half the total fat 
• contains up to 6 times higher percentage of omega-3 fats
• is 3-5 times higher in conjugated lineolic acid (CLA)
  
• is 4 times higher in vitamins A and E
• carries minimal risk of E.coli contamination

Better for the Animals & Environment

We believe that animals raised for food deserve a comfortable life. From mid May to October our animals live on grass pasture with abundant water supply and fresh mountain air, free to eat and rest at will. 

Our cows are overwintered on hay from our ranch and are still free to roam within our fenced field. Our calves are fed a mix of hay and silage in well-bedded roomy pens.