ABOUT OUR COWS
Our Wagyu cattle are raised under strict natural conditions, free from antibiotics, hormones, and MRNA, ensuring that our product meets the highest standards of taste and quality. We prioritize natural methods throughout the entire lifecycle of our cattle, from breeding to finishing. This commitment begins with careful selection of genetics and continues through our sustainable farming practices.
Our cattle are raised in spacious and comfortable environments that allow them to roam freely and live stress-free lives. This not only ensures their well-being but also contributes to the superior marbling and tenderness that Wagyu beef is renowned for. By avoiding antibiotics and hormones, we uphold our dedication to producing a pure and natural product that meets the expectations of discerning consumers who prioritize both taste and health benefits.
Furthermore, our stringent quality control measures extend to the feeding regimen of our Wagyu, which is carefully balanced to enhance flavor development and ensure optimal growth without compromising the integrity of our natural standards. This meticulous approach results in Wagyu beef that is consistently rich in flavor, buttery in texture, and of exceptional quality, making it a preferred choice among those who appreciate premium beef products.
In essence, our commitment to natural, antibiotic-free, hormone-free, and MRNA-free practices not only underscores our dedication to producing superior Wagyu beef but also reflects our responsibility towards sustainability and ethical farming practices.
FAQS
Is wagyu healthy?
While Wagyu beef does have a high-fat content, it also has a high concentration of monounsaturated fatty acids (MUFAs) and omega-3 and omega-6 fatty acids, which can have health benefits. MUFAs, in particular, have been shown to help lower cholesterol levels and reduce the risk of heart disease.
do they use Antibiotics and Hormones?
Our Wagyu cattle are raised under strict natural conditions, free from antibiotics, hormones, and MRNA, ensuring that our product meets the highest standards of taste and quality. We prioritize natural methods throughout the entire lifecycle of our cattle, from breeding to finishing. This commitment begins with careful selection of genetics and continues through our sustainable farming practices.
Kobe isn't actually a breed of cattle; it's a region in Japan where some Wagyu cattle are raised. Only cattle that originate from Kobe are permitted to be labeled as Kobe beef. However, because the term 'Kobe' is more recognizable to Americans, many restaurants use it to describe any Wagyu beef, regardless of its origin. Therefore, all Kobe beef is technically Wagyu, but not all Wagyu beef can be called Kobe.