“The real secret ingredient is the perfect combination of beef genetics and it gives our American Kobe beef an indescribable flavor,” Vicki Leesburg of West Dakota Kobe said.
Bismarck, ND (PRWEB) February 01, 2012
American Kobe beef is typically produced by crossing Wagyu cattle with Black Angus. Kobe beef in the Japanese sense is a style of producing beef that comes from a specific region in Japan.
West Dakota Kobe has a slightly different take on American Kobe, they cross their Wagyu with an Angus/Hereford cross. “The real secret ingredient is the perfect combination of beef genetics and it gives our American Kobe beef an indescribable flavor,” Vicki Leesburg of West Dakota Kobe said.
Crossing Wagyu with Angus/Hereford yields some distinct advantages, namely, a moisture rich, deeper flavor with sublime texture - a richly rewarded experience. American Kobe beef is also great for low cholesterol diets because it has a lower ratio of saturated fats and higher concentrations of essential Omega-3 and 6 fatty acids.
With a mission to provide healthy, natural, grass fed, forage finished, hormone, antibiotic, and preservative free American Kobe Beef, this group has invested a significant amount of time into the science of exceptional and decadent beef.
Their product line includes steaks and roasts that are practically brand new to the entire beef industry. Utilizing research done by the Beef Innovations Group, a part of the National Cattleman’s Beef Association, West Dakota Kobe has more premium grilling steaks to offer than any other beef retailer out there.
Research profiling the best uses of individual muscles led to optimizing the cutting practices of the chuck and the round. Some of the new steak cuts coming from these regions combined with their highly specialized Wagyu breeding practices are finding favor and fans among a growing number of people.
New steaks from the chuck that were normally lost to 5 and 7-bone roasts or grind are separated from the connective tissue that was actually the culprit for making them “tough.” Now they are single muscle steaks that are big on flavor and tenderness and perfect for grilling or frying.
They hired premier Meat Scientist, Dr. Antonio Mata, to train their meat processor in the new cutting techniques and even he was amazed at the tenderness of the beef.
West Dakota Kobe products are available at the Montana Steakhouse in Miles City, MT, Meats by John and Wayne in Fargo, ND, and more places to be named soon.
They offer thirteen American Kobe Beef steak, burger, and rib options perfectly suited for the grill with most of these steaks ranking in the top 10 for tenderness. With roasts, ground beef, short ribs and more, there is definitely something for everyone. Visit them at http://www.WestDakotaKobe.com and check out the Beef Snob Blog (http://westdakotakobe.com/blog/) for cooking tips and recipes.
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