What is Wagyu Beef?
What is Kobe Beef?
Our WAGYU Beef Is Bred Precisely To The Age-Old, Exacting Tradition Of Japan”s Famous KOBE BEEF! HHWAGYU cattle are 100% FULL-BLOOD Wagyu, an exact genetic duplicate of the Kobe Cattle.Why Honey Hollow’s Full-Blood Wagyu Beef Is The BEST BEEF You Can Buy In America.
There’s a revolution happening. A new culinary delight has reached American shores, from the ancient chefs of Japan, where hundreds of years of breeding Kobe cattle and cutting the world’s most exquisite beef is now being discovered here.
If you’ve never tasted Kobe beef, you’re probably satisfied with the supermarket beef you buy now. Or you may think that a steak at your favorite high-priced restaurant is the best you’ll ever taste. “USDA Prime” is the best that you can buy, right? Not even close. In fact, Honey Hollow’s “Wagyu” beef (bred from 100% Kobe cattle) is actually classified OFF THE USDA scale! While the USDA’s “Prime” ranking is between 4 to 5, our beef is off the charts, with a ranking of 8 to 10! Our Wagyu beef is simply far beyond USDA Prime, unmatched in marbling, tenderness and taste!
“Wagyu beef is exquisitely tender, with
soft fat that can all but melt at human body temperature, meaning it
must be handled with care – should you be lucky enough to get your
hands on some.”
—Jon Bonné, “Tales of the $100 Steak,”
msnbc.com (Sept. 13, 2004)
“Kobe is to beef what a Maserati is to
sports cars: the epitome of pricey, exclusive luxury item. Steaks can
retail for more than $100 at high-end restaurants and specialty stores.
Don’t look for it plastic-wrapped in the meat aisle of your local
supermarket.”
—Michael Hill, “US Grows Version of Pricey Japanese Kobe
Beef,” Associated Press (Aug. 9, 2011)
Imagine a beef that’s actually LOWER in cholesterol than chicken or turkey. The important factor is the fat ratio of mono unsaturated fat to that of saturated fat. In fact, our Wagyu beef is LOWER IN CHOLESTEROL than any type of beef anywhere! Healthy beef? Absolutely. Here’s how, beginning with the fat: Let’s look at Mono-Unsaturated fat vs. saturated fats... Mono is the same as olive oil which is a heart healthy fat, while saturated is an unhealthy fat. Regular cattle contain a 1 to 1 ratio of mono to saturated fat. In our Full-Blood Wagyu cattle, the ratio is typically much higher than 2 to 1 mono to saturated. When you touch Wagyu fat, it will have a "slick" feel to the touch and at room temperature, will actually melt under the heat of your finger. Once Wagyu fat is liquid, it will remain as a liquid and will resist re-hardening to produce unmatched tenderness. That is the mono unsaturated content expressing itself. Wagyu also has a high level of heart-healthy oleic acid. Health professionals are now understanding the enormous benefits of Full-Blood Wagyu beef and its natural beneficial effects.
Additionally, Full-Blood Wagyu is very high in conjugated linoleic acid. This has been proven by the American Heart Association to promote weight loss, improve immune system performance and actually fight cancer. It reduces the risk of heart disease and also reduces the risk of type II diabetes. Can a beef really do that? Only if it is 100 % Full-Blood Wagyu!
How Can Wagyu Beef Be So Different? (Genetically Superior Cattle…)
To begin, two factors: the animal itself and how it is treated. Honey Hollow cattle are 100% FULL-BLOOD Wagyu, an exact genetic duplicate of the Kobe. The same animal, down to the DNA. Imported from Japan, not cross-bred in this country. American cattle simply do not have the genetic bloodline to produce beef that is as tender and tasty as our Wagyu beef, based on the original Kobe. And only our Wagyu beef is aged for 21 days. The beef you buy at your supermarket isn’t aged at all, it is rushed to the grocer, packaged and stocked in shelves as quickly as possible.
Second, the treatment of the animal, how it is fed, and how it lives. Our Honey Hollow Wagyu cattle are fed according to a strict diet prescribed by the master cattlemen of Kobe, Japan. They consume 100% organic grains, with no hormones or artificial enhancers. And they consume daily portions of alcohol! The alcohol is critical to the process! It keeps the food within the animal longer, it bypasses the proteins and allows the fatty marbling (which delivers the amazing taste) to remain. Since the natural grains are retained within the beef for a much longer period of time, the taste and tenderness is unlike anything you could POSSIBLY experience with common, commercial beef products.
And we treat our cattle according to the tradition of the Kobe master ranchers. Instead of transporting them in huge containers with no sunlight, combining several herds, in a stressful environment, we transport our Wagyu calves in natural groups, familiar and slowly. With sunlit, open transport vehicles. We do not employ horseman to quickly move them, who often use electronic prods or violence to move the cattle as quickly as possible. Our Wagyu cattle move at their own pace, within their familiar groupings. They are fed, housed, transported and moved humanely, reducing the possibility of their fatty deposits being depleted, We take our time, and that makes all the difference.
It’s Healthier. It’s bred Based On Authentic Kobe Tradition, And… It’s The World’s Best Tasting Beef!
Sure, our Honey Hollow Wagyu beef is 100% Full-blood. And of course, it honors the tradition of Kobe masters. And yes, we breed our cattle on a low-stress, non-violent ranch environment.
But in the end, it’s all about the delicious taste and luxurious texture of this rare meat product. The fact is, no other USA-produced beef product can possibly taste as good as our HH Wagyu beef. Modern production methods reduce the fat and therefore the taste of today’s commercial beef. And eventually, the average consumer adapts to this reduced quality.
Discover HH Wagyu Beef. Get Healthy. Get The Taste.
"Wagyu Beef is Kobe Beef, Texas Style!"