A prestigious breed known for their superior marbling, tenderness, and buttery flavor; Wagyu is a breed of cattle from Japan that first surfaced in the United States in 1975. Now you will find it in the finest restaurants around the world. Used to pull heavy loads in Japan, the breed was preferred for its stamina because of the breed’s unique ability to produce intra-muscular fat cells, also known as “marbling” (or what makes that steak extra tasty). The fine texture produces that tenderness we mentioned. The American Wagyu Association (which we are a proud member of) was founded in 1990 to register Wagyu Cattle and continues to develop a sustainable industry in the United States. The Japanese people find such great value in the Wagyu the government has banned further export of Wagyu cattle and declared the breed a national treasure.


Conjugated Linoleic Acid (CLA) is found in Wagyu at about 30 percent more than any other beef breed. Foods high in CLA have fewer negative health effects.* Fat generally has a negative connotation, which leads to expectations of lean red meat. However more and more positive research regarding Wagyu’s mono-unsaturated to saturated fat ratio continues to surface. Wagyu beef has been documented by Dr. Stephen Smith at Texas A&M to be a sufficient part of a well-balanced, low cholesterol diet and can help lower harmful serum cholesterol. Check out our wholesale Wagyu beef options.

a swell looking example from our herd

From nose to tail, genetics to your plate, we are obsessed with producing the perfect Premier American Kobe Beef®. We even went to the master, Mr. Shogo Takeda of Hokkaido, Japan to oversee the program. A true difference maker, Mr. Takeda has been in the biz since 1954 making him the premier master breeder.

Born, Raised, and Harvested in the USA

Raised Without

  • Antibiotics
  • Hormones
  • Growth Promotants
  • Animal By-Products
  • Artificial Ingredients


  • Vegetarian Fed
  • Minimally Processed
  • Halal Certified
  • Source and Age Verified
  • 3rd Party Audited

Our cattle are raised on small family ranches and are source and age verified.

They are fed traditional Japanese diets for a year or more (300 percent longer than commodity cattle) paired with Midwestern corn, most of which is grown right on the ranch.

Corn based diets gives a preferred flavor profile over competitors’ barley, potato, and grass-fed programs.

The cattle are all monitored by animal nutritionists, supervisors, and veterinarians.

Our family farms have generations and counting of experience and are all third party audited for humane handling, claims, and our standardized procedures to ensure the best living experience for our cattle.

Our small custom harvest facility is third party audited for humane handling, food safety, and consistent processing and management.

The carcasses are personally graded for quality management and marbling standards.

The USDA inspects and grades each carcass.

We ship throughout the United States via UPS/FedEx.

You can find us in grocery stores and restaurants throughout the world.

Are you a restaurant or business interested in wholesale or exporting? Email [email protected]

Let’s face it, most of us question if we are really getting the best when selecting beef.
Click on the following diamonds to learn the 4 key criteria to consider:

Let’s face it, most of us question if we are really getting the best when selecting beef.
Click on the tabs to learn more.

A bright cherry red color is preferred when selecting beef. However, muscles that are exercised more can lead to a darker color meaning that one animal can have varying levels of color.

Additionally, a change in color does not always mean that the beef is bad. If the beef is tacky, slimy, or gives off an odor then it should not be used. Frozen beef may also change in color through fading or

According the USDA, a little over 5 percent of total United States production is graded “USDA Prime” or the highest quality recognized by the government agency.

In 2019 beef production totaled approximately 27 billion pounds. That’s billion with a “B”. Wagyu tends to start at upper “USDA Prime” and far exceed “USDA Prime” something breeds like Angus and Herefords just can’t touch.


Thawing in The Refrigerator

  1. Safest way to defrost
  2. Take packaged meat out of the freezer and put on a plate
  3. Place the plate in refrigerator away from other foods
  4. Product should be ready to use by the next day

Thawing in Cold Water

  1. Fastest way to defrost
  2. Take packaged meat out of the freezer and place in airtight bag (Ziploc works great!)
  3. Place the bag in cold water and change water every 30 minutes
  4. Cook immediately

Rubs & Marinades

Premier American Kobe Beef® is great on its own so we like just a sprinkling of salt and pepper before cooking,

Feeling Adventurous?

Check out our social media for some inspiration!

Safety Tips

  • Never wash raw meat, as it can help bacteria spread by splashing on countertops and sink.
  • Use one cutting board for meat, and another for fresh produce.
  • Always have separate surfaces (plates etc) for raw and cooked products
  • Wash hands before and after handling raw meat


  1. Premier American Kobe Beef® is more delicate then your regular beef and does not respond well to excessive heat.
  2. The meat is best prepared on low to moderate heat or indirect heat when preparing on a grill.
  3. Direct heat toughens the meat and reduces overall flavor (and no one wants that!)
  4. Lightly sear both sides and then continue to until desired finish.

Measuring Temperature

For Steaks

  1. Insert a food thermometer into the thickest section of the meat.
    • For steaks thicker than 1.5 inches insert horizontally
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
  4. Thoroughly clean that thermometer!

For Roasts

  1. Select an oven proof thermometer and leave for the duration of cooking or insert the thermometer near the end and leave for 15 seconds.
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
    • Note that roasts rise in temperature while resting from 5 ºF to 15 ºF which can take 15-20 minutes
  4. Thoroughly clean that thermometer!


Important tools to have in your kitchen/backyard:

  • Pan
    1. Always use the size specified in the recipe
    2. Too small of pans pack meat constraining the ability to brown and kill bacteria properly
    3. Too big of pans may overcook meat
    4. So be like Goldilocks and pick a pan that’s just right.
  • Tongs
    1. Tongs are perfect for turning pieces of meat
    2. Forks are not. It pierces the meat releasing those precious juices.
  • Spatula
    1. Flip those burgers or ground beef with a spatula.
    2. Avoid pressing down, it releases those juices that would otherwise make that first bite melt in your mouth.
  • Heat Source
    1. Grills are great for that quintessential steak flavor
      • Remember indirect heat
      • We sometimes rub a little red wine onto the meat before grilling to prevent charring. (and we may drink some too)
    2. Stove Tops
      • Also great for steaks but will help with browning
    3. Stoves
      • Perfect for that roast


After enjoying your Premier American Kobe Beef® you may (or may not) have some leftovers.

  • Refrigerate those leftovers within 2 hours of cooking and store (probably in your refrigerator or freezer) at a minimum of 40 ºF
  • If the temperature is about 90 ºF, food should not be out for more than an hour.
  • Use shallow covered containers or wrap in airtight packaging (Think green! Use reusable products that can be cleaned)
  • Plan on eating those leftovers in 3 to 4 days either cold, or reheated to 165 ºF

Steaks For Days

Pack of 4 Ribeyes

Summer Sausage

& Ground Beef

Let’s Up The Ante!

Yeah, we made our top-notch Wagyu Beef into some great staples of meat fandom. Sorry not sorry

Corned Beef

Hot Dog

Summer Sausage

& Ground Beef

  • -Information from: Foodsafety.gov. (2011, June 20). Chill. Retrieved June 15, 2018, from https://www.foodsafety.gov/keep/basics/chill/index.html
    American Wagyu Association. (n.d.). What is Wagyu? Retrieved July 16, 2018, from http://wagyu.org/breed-info/what-is-wagyu/
  • -United States Department of Agriculture. (2011, October). The Color of Meat and Poultry. Retrieved June 27, 2018, from https://www.fsis.usda.gov/wps/wcm/connect/e8dad81f-f7fc-4574-893e-bae20cf8b215/Color_of_Meat_and_Poultry.pdf?MOD=AJPERES
  • -Cattlemen’s Beef Board and National Cattlemen’s Beef Association. (2018). Determining Doneness. Retrieved June 27, 2018, from https://www.beefitswhatsfordinner.com/cooking/determining-doneness
  • -United States Department of Agriculture. (2015, March 24). Beef from Farm to Table. Retrieved June 27, 2018, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table


[email protected]

Mailing Address: 
1 S. Platte Clay Way
Kearney, MO 64060

Physical Address: 
300 Sam Barr Drive
Kearney, MO 64060

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