FROM OUR FARM, TO YOUR PLATE.
Our Wagyu beef – from the same breed that produces Japan’s famed Kobe beef – is renowned for its intense marbling, which gives it unsurpassed flavor and tenderness, as well as its higher percentage of oleaginous, unsaturated fat. In fact, Wagyu beef’s omega-3 and omega-6 fats actually promote good health, particularly cardiovascular health.
Wagyu cattle, a Japanese breed known for their excellent yield grade, the highest percentage of monounsaturated fat (good fat, think olive oil) in all cattle breeds, fine meat texture and unsurpassed flavor, delivering an unforgettable dining experience.
Kobe beef comes from Wagyu cattle, but in order to be accurately called Kobe beef, it must come only from the Kobe region of Japan and meet very specific standards. In this country, we have both Fullblood Wagyu and American Wagyu (a cross between 100 percent fullblood Wagyu and another breed, such as Angus or Hereford), which is every bit as tender and desirable as the Japanese version. There are about 25,000 American Wagyu cattle and about 4,000 Fullblood Wagyu in the U.S.
Raised on hundreds of rolling acres in Marion County and far from the stress of modern industrialization, our free-range cattle are antibiotic, hormone-free and traceable.
Our clients always know how and where their beef is raised. That’s the Artisan Cattle way. That’s the way to healthy living.