Kobe-style Wagyu beef from the Morgan Ranch is distinguished by a more intensive marbling than that contained in meat from regular cattle. This marbling gives the meat an excellent taste and incomparable tenderness and succulence. The steaks dissolve in the mouth, leaving a hearty, nutty flavour. During preparation, the fat melts and the typical Wagyu aroma unfolds.
The deeply red Wagyu meat is intensively marbled. Extremely delicate, almost snow white veins of fat line the muscle. The result: succulent steaks with an inimitable flavour.
Our US-sourced Wagyu meat comes from the Morgan Ranch in Nebraska. Dan Morgan, one of the first Wagyu breeders in the United States, has been rearing the black cattle for almost 25 years.
Dan Morgan’s Wagyu cattle are reared entirely naturally. For twelve months, they freely roam the 50 square kilometres of pastures surrounding the ranch. Their diet consists exclusively of grass, valuable minerals and prairie herbs. Afterwards, they are fed complementary feed containing corn, grains, alfalfa, mash and hay for at least eight months. Alfalfa is a common component of animal feed in the US; in Germany, it is rarely used nowadays. For comparison: standard US beef receives the complementary feed for up to 100 days.
Otto Gourmet
