American Style Kobe Beef
The famed Kobe beef is surrounded by all sorts of myths, half truths and legends. But the one constant is that it is always tasty, tender and delicious! True Kobe beef is one of several species of Wagyu that are raised in the Kobe prefecture of Japan. The Wagyu beef we buy and sell comes from the same Japanese bloodstock, but is raised right here in the US on Fort Klamath Ranch by the Goodson family.
We started working with Darryl Goodson earlier this year and have seen rave reviews about his beef. Read on to see why we are proud to sell this Wagyu to our customers.
The USDA has four quality grading levels for beef, while Japan has 10, eight of which are higher than Prime, the top USDA grade. Each head of cattle on FKR reach 28-30 months in age to achieve optimal marbling, and meets the Japanese grading standards, consistently exceeding the Prime rating.
In the valleys surrounding crater lake
There lies a vast bounty of nutritious fields, tranquil groves of aspens and crisp and clear running water. In other words, a paradise for prized cattle to live happily and grow naturally.
Long lives
FKR raises their cattle to the limits of the USDA regulations so that each one can mature and build the flavors and texture that make Wagyu so special
Free Ranging
To take advantage of the natural cycle of life, Borda moves their lambs between summer and winter ranges to keep them on natural and native feed as long as possible.
Whole animal butchering
We buy our Wagyu from FKR one half steer at a time. This allows us to cut them exactly as we like and to take custom orders for every piece of the animal.