Kobe Beef

Unmatched Flavor, Tenderness & Consistency ... Guaranteed

Until now, the opportunity to experience the flavor and tenderness of Kobe beef has been reserved for the very wealthy and those who've ventured to the meat producing regions of Japan.

Today, thanks to the combined efforts of the Animal Sciences Department at Washington State University, and a fourth generation beef producer in Bend, Oregon, the experience of Kobe beef can be enjoyed right here in the U.S. Please take a few minutes and discover some of the finest beef available, made possible by Kobe Beef America, Inc. (KBA).

There are Wagyu beef lines produced throughout Japan that command prices in excess of $100 per pound. But they, like a rare bottle of Lafite Rothchild, represent the very top of the scale. Even in Japan the high-end grades of Wagyu beef are extremely limited and very expensive.

Now, through genetics, feeding and management, Kobe Beef America™, Inc. is able to produce the superior specifications of Japanese Wagyu beef right here in the United States ... at a truly affordable price.

Hormone-Free Feeding Program Results In Better Beef

KBA realizes the economic importance of hormones to the cattle feeding industry, but they promote a higher lean to fat ratio, thereby hindering both flavor and tenderness. That's why KBA has chosen not to use them. Our goal is to deliver the best eating experience we can, and this is one of the many "spokes in the wheel" that make a big difference in your eating enjoyment.

Top Of The Grading Charts

Japan has tracked genetic lines of Wagyu cattle for more than 30 years, and developed a grading system that's much more precise where eating quality is concerned. That system includes evaluation for meat color, fat color, marbling scores from 1-12, and meat texture. In the United States, all fed beef is graded by the USDA into 3 categories ... Select, Choice, and Prime.

KBA uses the USDA scale AND the Japanese scale to ensure the most consistent eating product in the world. Super-Prime from KBATM scores between a 5 and 8 on the Japanese scale while normal USDA prime cuts will range from 3+ to 4. This is literally "melt in you mouth tenderness" with unmatched flavor that can only be described as "wonderful". The ambiance and mystique are nearly as important in the eating experience as the flavor, juiciness. and tenderness.

It's fairly easy to make claims about flavor and tenderness because in most cases, those qualities are very subjective. But Kobe Beef America™, Inc., working in conjunction with the food scientists at Washington State University, has compiled quantifiable data to back up the claims.

In research conducted at the University it was learned that on comparable grade basis, where overall palatability, flavor, and tenderness were the main criteria, the American Wagyu out performed all other breeds on a consistent basis.

Sheer Testing And Laboratory Trained Test Panels

Tenderness was quantified by using a highly sensitive coring machine to measure sheer resistance.

For flavor and palatability, a laboratory - trained taste panel was used in addition to a consumer panel. The findings of these groups confirmed the hypothesis of the food scientists. American Wagyu was judged superior in overall palatability. It also stood head and shoulders above the others when the combined characteris tics of flavor, tenderness and palatability were considered.

"Better beef will only be bred scientifically. KBA is the leader in doing just that."

-Everet Martin

The lore surrounding Kobe beef has long been a source of fascination. Stories of massages with sake and diets based on beer have circulated for years. Some of the stories are true ... some are merely legends which have taken on a life of their own.

Is it true that Kobe beef in Japan are fed on beer and massaged to make them tender?

Well, both things take place, but not for the reasons we've been led to believe. Beer is fed to the cattle during summer months when the interaction of fat cover, temperature and humidity depresses feed intake. Beer seems to stimulate their appetite. It's merely part of the overall management program designed to keep the cattle on feed in the heat of the summer. The massaging is done to relieve stress and muscle stiffness. It's believed that the eating quality of the meat is affected positively by keeping the cattle calm and content.

Why do they brush the cattle with sake?

Brushing cattle with sake is another practice which creates great interest. Some producers in Japan believe that haircoat and softness of skin are related to meat quality. It's believed brushing the haircoat with sake improves the appearance and softness of the animal and is therefore of economic importance.

Does Kobe beef have religious significance in Japan?

Japanese soldiers, involved in many armed conflicts over the years, were fed beef to strengthen them for battle. When the soldiers came home from war, they brought, their appetite for beef with them. Village elders believed that consuming beef inside the house was a sacrilege, a desecration of the house, and an insult to their ancestors. Young men were forced to cook their beef outside on plow shears (this process become known as sukiyaki, which literally means plow cooking) until the Meiji Restoration finally relaxed restriction against eating beef.

R.L. Freeborn is a fourth generation beef producer from Bend, Oregon and the visionary behind KBA, Inc. He's 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 developed working relationships with Japanese breeders and feeders. Those relationships have allowed him to learn the technical requirements in addition to acquiring the superior genetics that make producing America's highest quality beef possible.

Focus On Wagyu

The special breed of animal on which Freeborn's company is focusing is known as Wagyu cattle. To support the KBA program, Freeborn has organized producers from various parts of the United States. Under his direction, they're channeling their genetics and feed programs to produce superior products exclusively for KBA.

Support From WSU

One of the leaders in American Wagyu production is Washington State University. In fact, it was with the encouragement of WSU staff that Freeborn embarked upon the development of Kobe Beef America, Inc. Many of the cattle used in this program are the direct results of the genetics that have originated through the University's Wagyu progeny testing program. With their help, Freeborn is now producing a consistent supply of Japanese specification beef.

Two Decades Of Scientific Research ... Four Centuries Of History

Since 1976, when Wagyu cattle were first introduced to the U.S, substantial improvements have been made in the breed's eating characteristics. As a result, there is no better beef being produced in this country today. KBA products are available in grades ranging from Choice to Prime+ under the KOBE PRIDE AMERICA label for domestic use, and the WABEI BEEF label for export. Both represent a total commitment to quality.

A Testimonial