US Kobe Beef, Mishima Reserve Wagyu beef, Thick Cut Ribeye
US Kobe beef or American Wagyu was once noticeably inferior to Japanese Kobe Beef, but that is no longer true. These top grade Mishima Reserve Ribeye steaks have a minimum marbling score of 8 -10. In comparison, Japanese Kobe beef has a marbling score of 8 - 12 and US Prime has a marbling score of 5 - 6. These highly marbled melt-in-your-mouth Ribeye steaks have the exquisite richness that comes only from Wagyu combined with the wonderful flavor of a quality American steak.
Mishima Reserve Wagyu beef is full flavored and healthier than other types of beef. This US Kobe beef has half the saturated fat and twice the unsaturated fat compared to other types of beef. Mishima Reserve Wagyu cattle are raised naturally without the use of added hormones or antibiotics. The cattle are bred from the highest quality Wagyu bloodlines bred with top quality Angus. All Mishima Reserve cattle are at least 50% Wagyu, and some have a much higher percentage. Starting with the best selection of cattle, Mishima Reserve Wagyu are raised in a comfortable, controlled environment, fed only high quality grains and grasses, resulting in a distinct beef with maximum flavor, tenderness and consistency.
Mishima Reserve Wagyu beef ships frozen in a styrofoam box with gel ice. The freshness and integrity of the meat is preserved in the freezing and thawing process because of its high fat content. Once thawed, the steaks should be consumed within a week. Bring to room temperature before cooking. Grill over open flames or in a preheated cast iron skillet. Wagyu beef should never be cooked more than medium rare. Ideally, the beef should be cooked so that the outside is crispy and the inside is rare to medium rare. WARNING: Prolonged exposure to high heat will melt the fat in the meat's internal structure, resulting in a dry piece of meat.
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