Wagyu is a Japanese cattle breed genetically inclined to produce beef that is densely marbled.'Wagyu' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Back in the day, Wagyu cows were used in agriculture -- their intra-muscular fat cells (aka ‘marbling’) provided a readily available energy source. Now they are a prized breed providing beef with an exquisitely buttery texture and flavor.
Kobe is actually a part of the Wagyu breed. However, the term “Kobe beef” can only be applied to Wagyu cattle produced in Japan’s Hyōgo Prefecture, of which Kobe is the capital. Wagyu cows that are raised and harvested in the United States or Australia are Wagyu, but cannot be Kobe. A Bar N Ranch does not raise Kobe, but proudly raises Texas Wagyu cattle.
No, we focus our attention on providing our cows a wonderful, low-stress life on the rolling hills of A Bar N Ranch. The happier the cow, the more delicious the meat!
In addition to pasture grasses and dried forage, our cows are fed an all-natural and wholesome diet consisting of nutrient-rich feed supplements made by blending corn, wheat, soybeans, vitamins, minerals, and more. This diet has been carefully formulated by our staff Nutritionist, who has studied Japanese feeding practices since 1994. We have several of these formulas that the animals are fed depending on their age and needs.
No, our ranch’s pasture-raised, grain-finished livestock are never fed man-made growth hormones and other harmful synthetics.
All of our primal cuts are wet aged for 28 days.
Beef should be good for 12 months as long as the product is kept at a steady frozen temperature.
For best results, thaw beef overnight in the bottom portion of your refrigerator. Briskets will take about 48 hours to thaw. Enjoy within 3 days of thawing.