Ingredients

WAGYU BEEF

‘WA’ = JAPAN STYLE AND ‘GYU’= BEEF

A breed like no other, Durham Ranch Wagyu can be traced back to its genetic beginning in Japan. Grown on select ranches throughout the American West, Durham Ranch Wagyu are raised by families dedicated to the science of this superb breed. Durham Ranch Wagyu are never administered hormones or antibiotic growth promotants and are humanely treated. Most American Wagyu, also known as American Style Kobe Beef, are a cross between full blood Japanese Wagyu and either Red or Black American Angus or Charolais. Durham Ranch Wagyu are born and raised in North America and consist of a minimum of 50% full blood Wagyu Beef.

NATURALLY, THE FINEST IN THE WORLD.

Exquisite and luxurious, the Durham Ranch Wagyu experience is indescribable. The Wagyu’s white lattice marbling creates juiciness and tenderness sophisticated American chefs demand. Unexpectedly, the fat makeup of Wagyu is primarily unsaturated fat; often-time making Wagyu cuts healthier than many USDA Prime beef products.

FAQ:

  • What is the feeding regimen?

Wagyu Beef is fed a combination of traditional Japanese feeding, from Shogo Takeda and modern American cattle nutrition. We developed our program after conducting extensive research in the field. We try to focus on quality while using the most cost effective feeds.

  • Are the animals ever given antibiotics as growth stimulants?

No.

  • What does Durham Ranch do to ensure the animals are treated with respect?

The animals are handled in a very quiet and calm manner. The feedlot is designed to move the animals with the least amount of stress.

  • At what age are they harvested and why?

Durham Ranch Wagyu Beef harvest the heifers at 20-23 months old and the steers three months later. In our experience, it is the best time to maximize the marbling, while minimizing the external fat.

Protein

Kobe beef, like many meats, is a good source of protein, providing 22 grams per Wagyu serving and 18 grams per American Kobe-style serving. Protein is found in every cell in your body and performs many important functions, such as repairing and building tissues.

Iron

Iron is an essential mineral, because your body uses it to make the part of red blood cells that carry oxygen to your tissues, called hemoglobin. Thus, eating foods rich in iron, such as Kobe beef, is important. Each serving of Kobe beef provides approximately 10 percent of the recommended daily value of iron, regardless of the type.

Fat

Kobe beef contains more fat than other cuts of beef. Wagyu Kobe beef contains 20 grams of fat, which includes 8 grams of saturated fat. American Kobe-style beef contains 28 grams of fat, which contains 11 grams saturated fat and 1.5 grams trans-fat per serving. Nevertheless, in moderation, this beef can fit into your healthy diet. In fact, your body needs some fat to protect organs, insulate your body and provide energy for exercise.

Today, fat has a bad reputation – consumers are obsessed with lean red meat. Yet, more and more affirmative messages are now emerging about the positive influences of fat on our overall health. At the University of Wisconsin, researchers have looked at possible Carcinogenic substances in meat. To their great surprise, they discovered that certain fats found in meat contain a substance with anti-cancer properties. This material is also thought to combat arteriosclerosis; the tendency of arteries to become ‘silted up.’ These effects can be attributed to CLA (conjugated linoleic acid), which occurs mainly in monounsaturated fatty acids, such as olive oil. Further research has shown that – as a result of their genetic properties –Wagyu Cattle contain up to 30% more monounsaturated fatty acids than the much praised Angus cattle.

The latest research results from Pennsylvania State University were published December 2011, in the American Journal of Clinical Nutrition. Researchers concluded that eating monounsaturated fatty acids are better for your heart than eating special diets with lean products. The research also shows that Wagyu meat can actually help to reduce cholesterol levels. Wagyu beef is visually striking because of its wonderful marbling, which results in a never-before-experienced succulence, sure to send your taste buds reeling. Wagyu fat is monounsaturated, which has been proven to be better for your health, and melts at standard room temperatures. The rich quality of Wagyu beef gives it that old-fashioned meaty taste when prepared for the table, while still being perfectly suitable as part of a well-balanced, low-cholesterol diet.

Sodium

There is a modest amount of sodium naturally in Kobe beef. Wagyu Kobe beef contains approximately 60 grams of sodium, while American Kobe-style beef contains 75. Although some people are salt-sensitive and need to watch their sodium intake, your body does require some sodium. In fact, sodium helps perform many important functions, such as cooling your body when you sweat, maintaining fluid balance, and transmitting nerve impulses.

ABF Pork

Our pork is antibiotic free, nitrate/nitrite-free, have no MSG and are gluten-free all-natural products. For further information please visit the Creekstone Farms website.

Herbs and Spices

All herbs and spices are sourced locally and of the highest freshest quality.