We are very excited to be working with one of the premier meat scientists in the country on relaunching our line of great Kobe Beef steaks!  He has worked extensively with the National Cattlemen’s Beef Association who fund the Beef Innovations Group to conduct research on adding value to carcasses!

Now adding value doesn’t just mean more money in anyone’s pocket, it also means delivering a product that our customers are demanding!  And one of our demands has been for more steaks!  So with that in mind we set out searching for a solution and when we came across the research done by scientists at the Beef Innovations Group (BIG) we could have been more excited.

Bouncing off the walls is more like it!  We could finally have more great cuts to add to our already popular line up of favorits Kobe beef steaks!  Everyone loves a Kobe Beef Ribeye, Tenderloin, Strip or Sirloin, but what about all those great potential steaks from other parts of the Kobe beef carcass??!

We didn’t want to loose all those great potential cuts to ground beef or really large roasts when we knew there was so much more that could be gained!  So with the research done by BIG, we learned that they were searching for individual muscles to segregate out from two of the largest areas of the carcass.  The chuck – shoulder area, and the round – the back or butt end….these are obviously heavily used areas of muscle the animals used everyday for daily activities.   We all know heavily used muscles tend to be viewed as not too tender….

But are they really??  What if the muscle itself is actually pretty tender and it is in fact the connective tissue that is tough?!  Makes sense right??  Connective tissue, or sinew as the American Indians called it – is a tough fibrous tissue that connects bones, and muscles so that arms, legs, and shoulders can all move together.   This material was so tough it was used to hold houses, canoes and who knows what else together! 

So what if separating out the tough connective tissue revealed a very tender, tasty, and robust Kobe Beef steak!?!?  So in a nutshell, that is what we are learning to do…we are separating out the individual muscles from tough connecting tissues to reveal Kobe steaks that will have your mouth watering from the moment they begin searing on your grill! 

We are very, very excited and grateful to the NCBA, BIG, and Beef Checkoff for this great research, and we are even more grateful their top “Meat Geek” is so willing and wonderful to be working with us! 

So until, next time…keep your eyes peeled for some new and exciting Kobe Beef steaks and Tony – you are the King of the World!

Snob out…

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