We know you have some questions regarding Wagyu beef and we are here to answer them.
Q. What is Wagyu beef and why is it special?
Wagyu is a breed of Japanese cattle that is renowned for its rich, buttery flavor and intense marbling; the most famous type of Wagyu is Kobe Beef. The name Kobe is reserved exclusively to describe cattle raised in the the prefecture of Hyogo, Japan. The name “Kobe” comes from Hyogo’s capital city. It is similar to Champagne since real Champagne only comes from the specific area of Champagne, France. In the United States, American Kobe beef is called Wagyu, although sometimes you will see it listed as “American Kobe.” Unfortunately, breeders will cross Angus cattle with Wagyu cattle and sell the beef as Wagyu. This is not entirely true since it is really a cross between Angus and Wagyu. When purchasing Wagyu beef, make sure you are working with a reputable farm to ensure quality and genetics.
Our Wagyu cattle are sired by our Registered Tajima Black Wagyu bull ensuring you receive full blood, tender, flavorful and richly marbled, Wagyu beef. We know every animal in our closed herd personally and can guarantee their origin.
Wagyu is higher in both Omega-3 and Omega-6 fatty acids than salmon. Additional studies have shown pasture-fed meats also have higher levels of nutrients like CLA, Vitamin A and Vitamin E. It’s heart-healthy beef!
Q. What kind of Wagyu am I getting from Elk River Farms?
Elk River Farms’ Wagyu is:
100% pasture raised on all natural local forages (grass-fed)
raised in a zero-stress environment.
Never confined
Hormone, Steroid, and Sub-Therapeutic Antibiotic Free
Q. How will my beef come to me and much freezer space will I need for my beef?
All our beef is dry aged for 14 days and comes vacume sealed and frozen from the processor.
Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat.
Q. How long will Wagyu keep in my freezer?
We suggest enjoying your Wagyu within a year of purchasing. However, we don’t know why someone would want to keep it that long. Wagyu is meant to be savored and enjoyed. No special occasion needed.