American Kobe
This delicious beef offers positive nutritional benefits as well. Wagyu cattle are genetically predisposed to a higher percentage of unsaturated fat – more than any other breed.
Intense and succulent beef flavor
Quick Facts
Commonly Known As:
American Kobe Beef
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Species Name
Wagyu
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Origin
Eastern Idaho
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Harvest Method
Pastured
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Range & Habitat
Western United States
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Producer
Range & Habitat
Snake River Farms
The Highest Quality Ingredients Enhance the Experience- The SNAKE RIVER FARMS experience is enhanced by a careful selection of only the highest quality complimentary ingredients. This allows the beef to shine. The Experience is a Gift.
SNAKE RIVER FARMS is a family-owned business, which began over a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus cross cattle in the U.S. Often referred to as American Kobe Beef, this unique breed was bred specifically to deliver the finest eating quality. Every step in the production process is strictly controlled to ensure that this level of distinction is achieved. SNAKE RIVER FARMS also produces American Kurobuta Pork, 100% pure all-natural Berkshire pork, raised by a small network of family farmers dedicated to delivering only the best.
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Moist, Tender, Succulent
Suckling lamb (aka sucking lamb, milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. These whole lambs are sold cut into eight sections in the Spanish style. New potatoes are the most traditional side dish for roast suckling lamb. Try sauteing or roasting them in some of the rendered lamb fat!