Kobe beef produced from Wagyu cattle is universally regarded as the most delicious beef in the world. Like Champagne from France, “Kobe beef” is exclusive to the Hyogo prefecture of Japan. But the Wagyu cattle that produce Kobe beef are available in a few places throughout the world, including at PrimeLine Beef in Central Texas. The marbling of Wagyu beef is unparalleled in any other breed of cattle. When cooked, the servings are tender, juicy, and full of flavor, well surpassing even the best Prime graded cuts in the U.S. In 2007, we began acquiring some of the best Wagyu genetics available outside of Japan, including several Tajima bloodlines originating in the Hyogo prefecture known for their extensive, fine-textured marbling with the goal of producing the finest beef around.
Calves are born in our Central Texas pastures often under the protection of the trees.The cattle graze on natural grasses supplemented with winter wheat, oats and rye grass to provide year-round forage. Once weaned, the calves remain in pastures with plenty of clean, fresh water, but also have free-choice access to a well-balanced grain based ration to provide the energy, vitamins and minerals needed to ensure that they grow at a slow, healthy pace in the Japanese tradition. None of our animals receive external growth-promoting hormones, nor are they fed antibiotics. To maintain a healthy herd and prevent disease, we cooperate with our local veterinarians to implement a thoughtful, humane health and vaccination program. When the animals are ready for harvest, they are handled in a manner that is as stress-free as possible. They are delivered to a local abattoir and processed in a USDA inspected facility. The beef is never treated with chemicals or additives and is dry-aged at least 14 days in an air, temperature, and humidity controlled environment to concentrate the beef flavor and ensure a tender texture.
The incredible marbling that gives Wagyu beef its flavor and texture also provides important health benefits. Studies at Texas A&M University, Penn State University and Washington State University have shown that Wagyu beef contains a higher concentration of “good” fats, such as omega-3, than any other beef. Steve Smith, PhD from Texas A&M says, “Everything we’ve done so far tells us that Wagyu beef is better for you than the typical beef you can buy in the supermarket. We have not yet had any negative effects of Wagyu beef on plasma cholesterol, LDL particle diameters, blood glucose, triglycerides, or body weight.” (Taken from Beef Plus by Wes Ishmael; Smith et al, JAS, 207, Vol. 87). Wagyu beef has both a higher ratio of monounsaturated fats to saturated fats and a higher concentration of conjugated linoleic acids. These characteristics have been shown to have positive effects on cholesterol and triglyceride levels, and to protect against heart disease.