You’ve probably never heard of the Wagyu beef breed, but you may be familiar with the more well-known term “Kobe beef.”
Real Kobe beef actually comes from the Tajima bloodline of Japanese Black Wagyu cattle, and it must be raised, fed and slaughtered in the Hyogo prefecture of Japan.
There is a lot of mislabeling of Kobe beef on restaurant menus in the United States. Fewer than 10 American restaurants are legally certified to sell Kobe beef. None is ever sold at retail. However, Wagyu is available in the U.S. and is widely regarded as superior beef.
Wagyu beef genetically carries many traits that make it a desirable choice for consumers.
Hansen’s Wagyu-Holstein beef cows are born and raised on our dairy farm in Hudson, Iowa.
We began breeding for Wagyu-Holstein crosses in 2015, and started selling the beef in September 2018.
Hansen’s Wagyu-Holstein cattle are mothered by a Holstein cow and sired by a Wagyu bull named World K Sanjirou, who has been said to be one of the most influential bulls of the Tajima line.
Hansen’s beef cows, just like our dairy cows, are raised with great care and quality feed throughout their lives.
Keep these facts in mind when cooking Wagyu-Holstein beef: