FOR A GREAT STEAK MARBLING IS CRUCIAL

Some poeple are not aware of this or to the extent of how marbling affects meat quality. Wagyu Beef when raised properly and bred with top Wagyu genetics will out perform any other breed when it comes to meat quality and amount of marbling (Inter-Muscular Fat).

GRASS FED COMPARED TO WAGYU

Grass Fed beef has become popular but leaves much to be desired when it comes to taste and tenderness. Grassfed steaks have little to no marbling, which results in a poor quality steak that grades out at the lowest USDA Grade.

HEALTHY WITHOUT SACRIFICNG MEAT QUALITY

Consumers resort to grass finished beef to have less saturated fats in their diet. Wagyu beef has a much higher unsaturated fat ratio than any other breed. And Certain Wagyu Sires carry genes that will give their offspring a even higher unsaturated fat ratio than is found with standard Wagyu Beef. The Tajima Black Wagyu Cattle are known to be the genetic line of Wagyu that carries this gene, also Tajima Strain Wagyu are the only strain used for Kobe Beef in Japan.
We use High Tajima Genetics to produce as much unsaturated fat as possible. In short Wagyu beef does have fat but it has a 2:1 unsaturated fat ratio when common breeds are only a 1:1 ratio.

Approx. 2% of Beef in the United States is Prime.

Below are some exmples of USDA Graded Beef and our Waguyu Beef

USDA Chart of common beef. "Choice" is what you will typicaly find at a meat market or store. Select is typically what most grass finished beef grade.




Wagyu Beef Strip From JB Kobe Farms


KOBE STYLE BEEF RIB-EYE RAISED BY JB KOBE FARMS - CUT FROM 87.5% WAGYU STEER AT 36 MONTHS OLD