You may already be familiar with the famed Japanese Kobe beef - the most expensive beef in the world. Just as Champagne can only be used when describing sparkling wine from the Champagne region of France, the name Kobe is reserved exclusively to describe Wagyu cattle raised in the Kobe region of Japan for more than 1800 years. Hence, any Wagyu cattle raised outside of Kobe must go by the names Wagyu or Kobe-style. Wagyu is the same breed stock that yields this Kobe beef. A breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for "prime-grade" beef. Often referred to as the "foie gras of beef", Wagyu has an exquisite tender texture and incomparable, luxurious taste. Raised without antibiotics, hormones or steroids. This is for the true beef connoisseur and is in limited quantities.
*Kobe Original Brats - 1/4 lb. links - $12 lb.
*Kobe Jalapeño & Cheese Brats - 1/4 lb. links - $12 lb.
*Wagyu Ground Beef - $8 lb.
*Wagyu NY Strips - $40 lb.
*Wagyu Ribeye - $42 lb.
*Wagyu Tenderloin Filet - $60 lb.