Sourcing
From the Best Bloodlines
There are fewer than 5,000 cattle from the original Japanese Wagyu bloodlines that were brought to the U.S. in the early 1970s. Of those, Kobe beef – from the Hyogo Prefecture – is the finest. These cattle spend graze in all-natural pastures until they’re about 18 months old, when they switch to a diet of all-vegetarian high-moisture grains. Kobe beef has the strictest regulations and grading standards. Combining the best of genetics with the advanced practices of holistic cattle ranching, the result is a marbled beef experience that is second to none, with melt-in-your mouth tenderness and rich, buttery flavor.
NUTRITIONAL INFORMATION (per 10 oz):
Calories: ~360 - 410 kcal
Protein: ~23g
Total Fat: ~28 - 30g
Cholesterol: ~100mg
Iron: ~38% RDA
Zinc: ~173% RDA
Vitamin B12: ~570% RDA
Niacin (B3): ~63% RDA
Phosphorus: ~40% RDA
