����������������� � The Wagyu breed has the unique genetic ability to store fat in the muscle as marbling. Wagyu is the highest marbling breed in the world. A high level of marbling is one of the key components of assuring a rich tender and eating experience. � The Wagyu breed also has a unique fat composition. Compared to other breeds, Wagyu has twice the level of unsaturated and half the level of saturated fat. Wagyu fat is also high in Omega 3 fatty acid, Omega 6 fatty acid, and linoleic acid. � In addition to being rich and buttery, Beef from the Wagyu Breed is also remarkably tender. Inferior cuts that are commonly though of as too tough and flavorless for grilling, are tender and delicious when from Wagyu Beef.
���������������� � All Mishima Reserve cattle are at least 50% Wagyu or higher � All cattle descend from 100% Kuroge Wagyu (Black Wagyu) bulls - leads to extraordinary taste and tenderness � Grown slowly and fed well � No growth promoting hormones of any kind � Strict antibiotic residue free program � Cuts where marbling level is a primary attribute are Strictly sorted by marbling into our three grade system
������������������� ��������������� � Mishima Reserve Wagyu Beef cattle are bred and born in the USA across a small network of family ranches primarily in the Northwest and Rocky Mountain states � Mishima Resever’s network of family ranches cross the highest quality Full-blood Kuroge Wagyu (Black Wagyu) bulls with high performance predominantly Angus cows. This unique cross gives Mishima Reserve the unique ability to deliver higher volumes, relatively cost effectively, without compromising on our primary focus of delivering the highest quality beef produced in the USA. � Within the Wagyu Breed there are several strains and sub- breeds. Each strain/sub breed has its own relative strong points. Mishima Reserve Wagyu Beef focuses on the use of the Tajima strain of Wagyu it’s full-blood bull herd. Tajima Wagyu us the strain of Wagyu associated with every top brand of Japanese Wagyu beef including Matsuzaka, Omi, and Kobe Beef.
�������������������������� ���������������� � Mishima Reserve Wagyu Beef cattle start their lives at one of our network of family ranches. These hybrid calves are raised by their mothers, consuming a combination and mothers milk, and as they mature with each passing month, more and more quality grasses. As a newborn calf our calves weigh about 40 lbs. By they time they are 8 months old they have developed enough to no longer need mothers milk, they weight 400+ pounds, and are more and more independent. � At 8 to 10 months of age and 450 pounds Mishima Reserve Wagyu Beef calves are weaned on the ranch for 45 to 60 days. Weaning calves this way minimizes stress and sickness in the animal. � After weaning the calves are sent to a growing location where they can grow to 650+ pounds in an environment that minimizes stress and sickness. � When they cattle reach 650 lbs they are ready to move our finishing location (primarily in Northeastern Colorado). At the central finshing location, our cattle are raised slowly at their natural pace for a minimum period of 350 days and an average of 500 days. (typical US Beef cattle are pushed to grow much faster and finish in 120 days).
������� �������� • The primary goal of our production and feeding practices is to maximize the truly unique genetic potential of out superior Wagyu bloodlines to produce the most tender and flavorful superior beef in the USA. • To achieve the highest level of quality we need our cattle to mature slowly. Therefore it is counter productive for us to use hormones or growth promotants to speed up this process. No added hormones of any kind are used in the Mishima Reserve production system. • We do not push our cattle to gain a maximum amount of weight per day, therefore the use of antibiotics in the feed to maximize consumption and digestion is not necessary . • Because our cattle have more space and are not as physiologically pushed to gain a maximum amount of weight they are naturally healthy and rarely get sick. On that occasion that we do have a sick animal we isolate that animal from the rest of the heard until they are healthy. In this process antibiotics are used sparingly to improve overall herd health. In the rare case that an animal is treated with antibiotics, that animal is identified and not harvested for a minimum of 100 days to ensure that any trace of that antibiotic is completely out of their system.
������!���"��������������# � Mishima Reserve partner ranches include: � The Galt Ranch - White Sulphur Springs, MT � The Dow Ranch - Post, OR � Prescott Ranches - Ramah, CO � Mogus Land & Cattle, Dillon, MT � The majority of our calves from partner ranches are consolidated into a finishing lot in Northeastern Colorado, where they reside for over a year. � Finished cattle are transported 6 miles from the finishing lot to a state-of-the-art harvest and boxing facility � The final product is distributed from our warehouse outside of Denver, CO
$���%����������� • In terms of marbling as a percent of the total Typical Japanese A5 Grade Steak surface area of the steak, USDA Prime is visually roughly 10% marbling and A5 is roughly 70% marbling. • It is our goal to produce a spectrum of quality and richness that bridges the huge gap between Prime and Japanese A5 Wagyu. • We want to be closer to Prime than A5 in price and closer to A5 than Prime in quality. • In rough terms we feel our grading stacks up as Typical USDA Prime Grade Steak follows in terms of average visual percentage of marbling versus lean in the longissimus muscle • USDA Prime 10% • Mishima Reserve 4 Star 10% • Mishima Reserve 5 Star 20% • Mishima Reserve Ultra 40% • Japanese Wagyu A5 70%
�������������&������������ • Marbling is a key attribute of many cuts. Particularly the higher value ‘Middle Meats’. To improve the consistency of these cuts we grade our carcasses and sort the high value cuts by grade into our in house grading system. • Our house grading system is a 3 tier system that takes up where the USDA system leaves off. Our grades are called 4 star, 5 star, and Ultra. • Cuts where marbling is not as important or as predictable are not sorted by grade and are all packed under our 5 Star Grade.
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