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Snake River Farms for the best American Wagyu Beef
The real Japanese Kobe beef comes from a specific area of Japan. There are only about 3000 head of Wagyu cattle that qualify as Kobe, so this unique distinction will cost you. Probably spending over $250 for a small steak if you can even find it at in the US.
Available in the US is a different variety “American Kobe” or “American Wagyu” beef. This beef usually a cross of a Japanese Wagyu breed and an Angus. You get some of the super marbling and flavor of the Wagyu breed and the fast-growing high yield of the Angus. Shop all Snake River Farms Products.
Cross Breeding the Wagyu with the Angus
The benefit of cross breeding the Wagyu with the Angus is a super high quality of beef more affordable to the than the Japanese Kobe. Of course an American Wagyu steak won’t be as good as a Japanese Kobe steak but it is close for a more reasonable price.
That is the whole Kobe/Wagyu thing in a nutshell anyway. Please note, I include affiliate links within this post to support the maintenance and development of this site.
There are more subtleties to the cuts and those articles will be here as I have time try each cut and then report on my finings.
Are there good Prime steaks and great Prime steaks? Of course, that is where the Japanese grading scale comes in. Nearly all American Wagyu steaks would grade out as Prime due to the fat content and marbling so by using the Japanese grading scale you can start go figure out just how good a cut of American Wagyu beef really is. Prime sets a bottom standard of what a steak needs to be but that leaves a lot of room at the top end of the scale for American Wagyu and Kobe beef.
The Japanese beef grading system
The Japanese beef grading system uses the BMS scale (Beef Marble Score) to determine the quality of the meat. They check the carcass between the 6th and 7th rib to determine the fat content of the meat and they also use some different calculations to determine the yield of the carcass. The BMS goes basically from 3-12 with 3-4 being average (a score of “3”), 5-7 being good (a score of “4”), and 8-12 being excellent (a score of “5”). The yield score is a letter grade A, B, or C depending on how much beef the carcass will yield. So the best score you can get on a Kobe steak is an A5. This is the best of the best. A3 and A4 are still very, very good but A5 or a high yield with a BMS score of over 8 is about the best you can get. 1
When you look at an American Wagyu steak or roast the first thing you will notice is how much more fat is marbled in the meat than a regular steak and this is where the exceptional flavor and texture come from. You really, really need to be careful to not overcook a Wagyu steak because if you do all the fat will render out of it and take away some of its charm.
One of the best ways to get your hands on some American Wagyu beef is to order online and Snake River Farms is one of the best places to get it. They offer several different cuts and the best price.
Snake River Farms Wagyu Beef
Snake River Farms Wagyu Beef has a grading of their American Wagyu beef: Black and Gold Grade. The regular American Wagyu beef has a BMS score of between 6 and 8 while the Gold Grade has a BMS score of 9+. The Gold Grade is the best of the best and while the prices might shock you at first you will notice the difference if you splurge and give it a shot. Below are some of the different cuts offered in the two different categories:
No matter which American Wagyu beef cut you go with, you will be impressed with the quality and you will see how it is a step above your regular beef. American Wagyu beef probably won’t be an everyday thing but for a special anniversary, birthday, or party you will be happy with your choice.
In this article you learned something about American Wagyu and Kobe beef and hopefully you will give it a try. I Highly Recommend snake river farms wagyu beef.
Snake River Farms American Kobe (Wagyu) beef
The filet mignon is a favorite of white tablecloth restaurants and their discerning customers. Sometimes referred to as a tenderloin steak, Snake River Farms filets have a fine buttery texture and a mild flavor. Sourced from the loin, this is unquestionably the most tender of all steaks. Each Snake River Farms filet mignon is hand-cut, hand-trimmed and perfectly portioned.
Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and featured in several Michelin starred restaurants.
USDA Prime, the highest USDA grade
USDA Prime, the highest USDA grade for beef does not adequately represent the quality of our distinctive and delicious beef. Only 3% of all beef in the US receives the designation of Prime, yet Snake River Farms far exceeds the standard. For this reason, we utilize the Japanese marbling scale which accurately measures the marbling in Snake River Farms beef. For these reasons Snake River Farms is my number on choice when purchasing American Kobe Wagyu Ribeye Filet 8oz.
American wagyu beef and Berkshire hogs
Providing some of America’s finest restaurants with American wagyu beef and Berkshire hogs, Snake River Farms has been raising cattle along the high plain of the Snake River in Idaho since 1968.
• Choose up to 12 American Wagyu Filet Mignons (8 oz. each)
• Steaks have been wet-aged for over 21 days for improved flavor and texture
• 100% natural, no added hormones
• Steaks arrive individually wrapped
Preparation for the best beef you can find at any price.
Wagyu and Kobe beef can be grilled, the cooking technique is difficult to master. For this reason I recommend cooking it on the stove in a skillet is my personal favorite. You need a seasoned cast iron skillet for Wagyu and Kobe beef cooking until you become more familiar with the process.
Never cook straight from the refrigerator. Allow your steaks to come to room temperature, usually takes about 30 minutes to one hour or so, depending on thickness.
Next, season your steaks. Salt, pepper, light dusting of onion powder and or garlic powder will do.
Preheat your skillet over high heat. Cut off some fat, if your cut has fat, from your steaks around the edges and use it to grease your pan for the best, most natural flavor. If lean cuts, use a little bit of butter or olive oil.
Sear steaks for three to four minutes on each side, depending on how well you like them done. For a rarer cook, go closer to three; for a medium cook, shoot for four.
Check the internal temperature with a meat thermometer, which should read about 130-degrees for medium-rare doneness. Remove the Wagyu steaks from the heat and pan and allow them to rest for 5 to 10 minutes to allow their juices to flow back through the meat. Serve immediately and get ready for the best steak you have ever tasted. You guest will think you are in fact a Master Chef.