About |
West Dakota Kobe specializes in the natural, conscientious raising of our very own special brand of American style Kobe beef. Our Kobe beef herd is the result of careful cross breedings of our premium Japanese Wagyu bulls and our well established herd of prime Hereford/Angus cows.
Wagyu cattle are world renown for producing meat with dense marbling, unique texture, unparalleled tenderness and a mild, subtle flavor: Kobe beef. Hereford and Angus cattle are also known for their excellent marbling and tenderness, but their strongest trait is the bold, robustly flavored beef they produce. Hereford and Angus cattle are also great mothers, which is an important element when raising cattle naturally.
Our Kobe beef hybrids produce an American Kobe beef with the perfect marriage of the Wagyu's denser marbling and exceptional tenderness, and the Hereford and Angus' hearty beef flavor that Americans have come to love. All of our Kobe beef is succulent, tender and bursting with flavor in every single bite.
All of our cattle enjoy a life in our family farm's lush pastures. When the time is just right, our Kobe beef cattle are separated from the herd and finished with grass, grain, and corn sileage, and distillers grain - real treats for the cattle that ensures the absolute finest American Kobe beef available anywhere.
To ensure premium texture and flavor, our Kobe beef is dry aged for between 14 and 21 days with no artificial flavors, ingredients, dyes, preservatives or other enhancements. The aging process is a critical step with our Kobe beef. The aging process is monitored very closely so that the beef is packaged at just the right time – not too soon, not too late.
We never use any steroids or growth hormones in our cattle. All of our cattle are treated with a very special respect that has been passed down through four generations of cattle ranching on our family farm.