Why American Kobe Beef?

The definition of American Kobe Beef is at least 50% Wagyu. Wagyu is the Japanese name for cattle and is the breed used in Kobe beef. Kobe is a specific place in Japan where this beef was made famous. Hence, only beef raised in Kobe can truly be called Kobe beef.
The small number of full blood Wagyu outside Japan has required out crossing with primarily Angus or other well-marbled breeds.  Our animals benefit from this and we plan to continually increase the percentage of Wagyu in our herd. We use only full blood Wagyu bulls. The end result is the most important: well-marbled, succulent beef.
We are fortunate to have wide open spaces in a temperate climate to raise this beef. We feed all of our steers in the Japanese manner for 28 months which allows slow maturation and time to develop great tasting beef.