Bison

The White Pheasant boasts a remarkable yield that is sure to bring a wow factor to your cutting board and your guests' table. With a constant supply of fresh spring water, the Pheasant live a chemical free existence. No hormones, antibiotics, or flavor enhancers are used in the raising of these Pheasant.

Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center. It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables. Jump into Fall with an exotic on the menu.

A collaboration between Kobe's local wine and Japanese Black Beef. Kobe Wine Beef is special in that the cattle are fed with the grape lees produced from when the Kobe wine is made. Kobe wine is known for its fresh taste made possible with locally grown grapes but since the lees also contain polyphenol, this improves the cattle's health as well.