Our store is now open to customers within the state of Kansas!

Frequently Asked Questions

I don't live in Kansas. When can I place an order?

Our processing plant is currently inspected by the Kansas Department of Agriculture. To ship beef across state lines, plants must be inspected on a federal level with the U.S.D.A. We are in the process of receiving U.S.D.A. certification and hope to start nationwide sales in May 2021. Feel free to reach out if you have more questions about this.

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.

Is it true that Wagyu cattle are given massages and beer?

It has happened, but those myths are exaggerated. Some Japanese ranchers will try to keep their cattle's joints loose during cold winter months by massaging them. These ranchers may also try to increase their cattle's appetite by offering them beer. But these practices aren't commonplace.

How long will my meat stay fresh?

If frozen, steaks and roasts should be fine for up to a year. It is recommended to use ground beef within 6 months. For thawed & refrigerated beef, using it within a few days is recommended, especially if the vacuum seal has already been broken. For more information, visit FoodSafety.gov.

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 fat that remains is mostly unsaturated fat with several health benefits (learn more on our Science page) and supplies the buttery flavor that makes Wagyu famous.

Is there a connection between Wagyu beef and Kobe Bryant?

Yes! Bryant's father saw Kobe beef on a menu and named his son after it, although the real pronunciation of Kobe is koh-BAY, not koh-BEE. 

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