Frequently Asked Questions
Is Wagyu the same as Kobe beef?
Yes and no. Kobe isn't a breed; it's a region in Japan where some Wagyu are raised. Only cattle that come from Kobe are allowed to be labeled as such. But since Americans are more familiar with the word 'Kobe', many restaurants use that term to describe any Wagyu beef, no matter where it came from. All Kobe is Wagyu, but not all Wagyu is Kobe.
Do you import your cattle from Japan?
No. The Wagyu we raise in Kansas are descendants from the small herds that were exported to the United States in the 1970s and 80s. They still have the Japanese genetics but are born and raised in America.
Is it true that Wagyu cattle are massaged and fed beer?
These things have happened, but the stories are exaggerated. When Wagyu were used as work animals in 18th century Japan, some ranchers would massage cattle to keep their joints loose during cold winter months. Sometimes beer is used to increase appetite. But these practices aren't commonplace, especially in the United States.
How long will my meat stay fresh?
Frozen products are good for up to a year. Thawed beef outside of its packaging should be used within a few days.
Our sodium nitrite packaging allows fresh products to be good for up to 30 days. Upon reaching the freeze-by date, products should be put in the freezer.For more information, visit FoodSafety.gov.
It is recommended to use ground beef within 6 months.
Why is there so much fat on my steak?
It's common for Wagyu beef to appear poorly trimmed. In reality, some extra fat on your steak or roast is a good thing. Wagyu fat has a very low melting temperature, so some of it will simply disappear as it's cooking. The remaining fat supplies the buttery flavor Wagyu is known for.