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Why American Kobe Beef?
 Beef loving Americans across this great nation love to eat steaks; usually, the bigger the better. Americans have had a love affair with big juicy steaks for centuries. On the other hand, when ordering Kobe beef in Japan, it is normally served in very small portions. Whether it is shabu-shabu, sukiyaki, teppenyaki or robata style Japanese cooking, the one thing in common is the serving size of the Kobe Beef; it is very small. The reason for this has to do with the richness of the meat. Two to three ounces normally will fill up the heartiest of men. If we as Americans tried to eat true Japanese Kobe Beef in a large steak form, we would have a hard time finishing the meal. The last few bites would taste like pure fat, very unappealing. In Japan, the consumers treasure the fat taste in the beef. They treasure it so much that the producers do what they can in the handling of their cattle to enhance the fat flavors and reduce the flavor of the beef. They feed very little or no vitamins to their cattle to the extent that their steaks are almost pink in color, rather than red. The beef becomes very bland in nature, but very heavily marbled, and so the fat flavor becomes the dominate taste in the beef.
We at Kobe Beef America happen to believe that most Americans prefer to eat their beef in the form of a steak or a roast. We believe that for the American palette, our American Style Kobe Beef is much more appealing than our Japanese counterpart. We, like all other American Wagyu producers, have spent years trying to copy the Japanese products, and now we, at Kobe Beef America, realize that most Americans prefer to eat our beef, cut into big juicy steaks. We have the same wonderful buttery Kobe flavor in that wonderful tender steak package that most Americans revere, but in a package that you can throw on your grill and enjoy.
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