There is no country that produces better aged beef than the United States. Because the meat is so good, there is nothing else that needs to be done beyond simply grilling it with no accoutrements. This way one can guarantee excellent results. We at the Resident firmly believe that doing anything more would ruin the wonderful product. But we wonder is this case with Kobe Beef? Long a staple of the Japanese, in recent years Americans have started to adopt it as its own and to breed it for the domestic market.
One of the most consistently excellent purveyors is Kobe Beef America. R.L. Freeborn, the visionary behind the brand, is a fourth generation beef producer. He has long been involved in both the seed stock industry as well as the exporting of high quality beef to the Japanese market. Through the years, Freeborn has beveloped working relationships with Japanese breeders and feeders. Those relationships have allowed him to acquire the superior genetics that make producing Americas highest quality beef possible.
Using only Wagyu cattle, the breed used for Japanese Kobe, has permitted Freeborn and his associates to produce a quality cattle that is, for all purposes, as good as its Japanese cousin. Since 1976, when Wagyu cattle were first introduced to the U.S, substantial improvements have been made in the animals eating characteristics. With the guidance from Washington State University, Freeborn and his team have perfected the progeny of the line and are now producing the highest-quality Japanese specification beef.
And so the question that remains to be answered is whether or not Kobe Beef America produces a cut of steak that need not be sullied with a sauce? The resounding answer is, yes. In fact, most of their steaks are so good that it needs only the minimal amount of salt and pepper for seasoning. We at and our testers had the most fortunate opportunity to product taste their goods. And it is without a moment of doubt that we wholly recommend their cuts. from the top of the line filet mignon to the basic burger.
But we must be clear in terminology. For our more sophisticated reader, Kobe represents the highly fatty beef served in Japan. Typically this is served in extremely small portions. Because its consistency is so rich, it would be quite difficult to eat a whole steak or as a roast. Therefore, at Kobe Beef America they have made products that they believe (and we concur) are more palatable to the American public. The realization that most Americans prefer to eat beef cut into big juicy steaks has allowed the company to fine tune their products and and become a wildly successful company And what's most amazing is that they retain the same wonderfully buttery Kobe flavor, as the Japanese original, while serving large cuts of meat.
With a large variety of products from filet mignon, flat iron steak, ribeye, porterhouse to ground beef there is something for everyone. In addition, they have a holiday gift set, as well as a dinner set that are perfect as gifts. Delivered easily to your home, Kobe Beef America is an excellent chioce when looking to buy quality beef. Our testers loved the taste, tenderness and flavor of their products. We urge you to go try it for yourself this holiday season.