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| AMERICAN WAGYU BEEF, JUST LIKE KOBE BEEF |
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| American cattlemen first brought Japanese Wagyu bulls to the United States over 20 years ago. Today, we have a strong association of Wagyu cattlemen that raise Wagyu and Wagyu crossbred cattle (Angus) that produce meat with the similar marbling and taste that you will find in the finest restaurants in Japan. |
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| Many of the cattle are on feed eating American corn for as much as one year. This produces almost all USDA Prime grade beef with BMS marbling scores ranging from 5 to a superior “9.” This makes a beautiful presentation for Teppanyaki, Shab-Shabu and Korean Style Barbecue. |
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| These cattle are also raised naturally as they never receive growth promoting hormones nor antibiotics. |
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| In addition to the loin cuts, Nature’s SunGrown Foods can offer, the following highly marbled cuts: Chuckeye, Chuck Short Rib, Plate Short Rib, Short Plate, Outside Skirt, Hanging Tender, Sirloin Flap Meat And Sirloin Tri Tip. |
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| We hope that you will treat your Five Star customers to the best eating beef there is! |
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