Mishima Ribeye Steak (Domestic Wagyu) - 16oz

$65.00Price

16oz 45 day dry-aged domestic wagyu ribeye!!

 

There are no shortcuts to the extraordinarily rich flavors and tenderness of Mishima Reserve American Wagyu Beef. To ensure we deliver a consistently remarkable experience every time, we’re committed to an approach that values the animal, the people, and the environment, while adhering to nature’s cycles.

  • A SHORT HISTORY OF WAGYU BEEF

    Wagyu, literally, “Japanese cow,” encompasses four distinct breeds:  Kuroge (Black), Shorthorn, Polled, and Brown, and originates centuries ago in Japan. Because of Japan’s relative isolation and their reverence for the animals, the bloodlines have remained relatively pure and their lineage fiercely protected. 

    The Wagyu cattle were originally used only as working animals, selectively bred for exceptional strength and stamina. They discovered quite by accident that the genetic attributes they had been cultivating—the prevalence of intramuscular fat for sustained energy—also contributed to the deliciously rich flavor and tenderness that have come to define Wagyu. Of the breeds, it’s the Kuroge that offers a superior eating experience and is the source of famed Kobe beef.

     

    THE RISE OF AMERICAN WAGYU BEEF

    Mishima Reserve American Wagyu herds trace their lineage to historic Japanese bloodlines. The very first bulls arrived in the U.S. in 1978 – not as a strategic business initiative, but as a diplomatic, international trade gesture. It wasn’t until the early 90’s that broader awareness of the breed began to catch on in the States. In fact, during that window of time, most of the American Wagyu beef being produced was being exported to satisfy increasing demand in Japan. 

    It was the late 90’s when Mishima Reserve founder, Shane Lindsay, began to supply American Wagyu beef to several influential chefs, including Wolfgang Puck of Spago, Thomas Keller of The French Laundry, and Tom Colicchio of New York’s Gramercy Tavern. They recognized the superior quality, amazing flavor, and tenderness of Wagyu beef, and wanted to be among the first to include it on their restaurants’ menus. 

     

    THERE ARE THINGS IN LIFE YOU HAVE TO EXPERIENCE TO FULLY APPRECIATE 

    Just as vintage champagne, beluga caviar, or a world-class automobile are best appreciated in the glass, on the tongue, or behind the wheel, we believe the remarkable qualities of Mishima Reserve can only be fully appreciated on the palate. The rich complexity of flavors and tenderness you’ll enjoy while eating it may defy words, but we think you’ll always remember the experience.

     

    YOU CAN ONLY TASTE SO MUCH WITH YOUR EYES

    Our luxury wagyu beef does have a distinctive look, one that’s immediately recognizable and easy to describe. You’ll notice its deep color, as well as the extensive and delicate marbling woven throughout. This intramuscular fat, which melts and permeates the meat during cooking, contributes to the “richness factor” of our beef – the more marbling, the richer the flavor.

    Given its history, the Kuroge Washu is a distinctive breed that produces meat with inherent qualities of flavor and texture not found in lesser breeds. The diet our herds enjoy – a combination of grasses and grains – not only plays a significant role in the final flavor profile, but it’s also partly responsible for producing the prized marbling. (You can read more about this on our Mishima Reserve Method page.)

    The reality of traditional meat production in the United States is that it’s optimized for volume and efficiency at the expense health and flavor. In tasting Mishima Reserve beef for the first time, people have compared the experience to enjoying a carrot pulled fresh from the garden versus one from the grocery store.

    In short, we think Mishima Reserve tastes the way beef is supposed to taste, only more so.

     

    BEEF'S HEALTHIER SIDE 

    Wagyu breeds are biologically and genetically different animals from Angus and other American cattle, and this is especially true when it comes to the chemical composition of their fat. Thanks to diet and longer growth periods, our beef is richer in Omega 3 and Omega 6 fatty acids, the same “good fats” that are present in wild salmon, tuna, flaxseed and other nutritious foods.

  • The Mishima Reserve Method is rooted in traditional Japanese ranching practices first used to produce such an exemplary breed of cattle. Along with our ranching partners, we are committed to a humane approach, one that’s reflected in every aspect of our breeding and feeding programs. By allowing the natural progression of their development, they live a healthy, stress-free life, resulting in a more delicious, nutritious end-product.  

     

    FULL-BLOOD BLACK WAGYU BLOODLINES, BORN AND RAISED IN THE U.S.

    Our herds consist of Japanese-heritage, 100% Kuroge Washu bulls bred with American cows, all born and raised in the U.S. We cross these breeds to take advantage of their individual characteristics: the classic beefiness of American cows, and the tender, rich, and healthier qualities of the Wagyu. 

    For us, it's all about delivering an elevated and unparalleled steak eating experience. Luxury craft beef that's both rich and healthier, so you eat less, but eat better. 

     

    REDUCING OUR CARBON FOOTPRINT

    It’s important to acknowledge the fact that raising any type of beef cattle is a resource-intensive aspect of our food system. While we already take great care to ensure our herds are raised in ways that are environmentally responsible, we wanted to do more to reduce our environmental footprint. Through a partnership with Eden Projects, we’re able to offset carbon caused by our industry by planting 500,000 trees a year in Madagascar. And over the next five years we will plant 2.5 million trees.

    We chose this initiative for several reasons, but most important was the opportunity to make a significant, positive environmental impact in the immediate future. Mangrove trees, indigenous to Madagascar, sequester up to three times the typical amount of carbon sequestered by most other trees. Madagascar is also home to over 200,000 species of plants and animals that don’t exist anywhere else in the world, but more than 90 percent of the country’s natural forests have been decimated due to charcoal production. By planting mangroves, we are helping to rebuild one of the most biologically diverse places on earth while also reducing extreme poverty by employing local villagers.

    At Mishima Reserve, we believe that sustainability is no longer a choice it’s a necessity, and we hold ourselves to the highest standards when it comes to both quality and sustainability. That’s the Mishima Reserve Method.

     

    SLOW, NATURAL GROWTH

    Our cattle are long-fed and raised up to a year longer than the American standard. They are fed a carefully managed diet of grasses and grains because that's how they develop the intramuscular fat marbling. Mainstream ranchers are concerned mainly with rapid weight gain and don't consider it wise to continue investing in the animals' slower growth. Mishima Reserve takes a different approach: we focus on quality and health over efficiency.

    By allowing the animals the time it takes to gain weight slowly, we maximize development of the superior characteristics of the prized wagyu breed. In fact, it's during that extended year that some of the most important qualities of wagyu begin to develop, including the marbling. This last stage is also when nature works its further magic, transforming the composition of the fats themselves, increasing the ratio of unsaturated fats, and the omega-3 and omega-6 linoleic acids, present in the meat.

     

    RAISED RESPONSIBLY

    We control every aspect of our cattle’s development to ensure that our customers get the best beef possible, produced in a way they can feel good about. We provide our ranching partners with a set of strict protocols to help protect the health and wellbeing of the developing calves that include easy access to clean water and fresh air. But it goes far beyond those basic, common sense practices. 

    For instance, our guidelines establish a 60-day, multi-stage weaning schedule to minimize the stress on calves as they transition from newborn to independence. It’s a labor-intensive procedure that most companies choose to cut corners on for the sake of efficiency, speed and profit. We know from experience that reducing stress during the animal’s lifespan helps it lead a healthier life, cuts down on medical intervention, and reduces mortality.

    This is part of the reason why have a zero-tolerance policy for growth promotants or added hormones. We see no evidence that using them would result in a superior product for our customers, so it’s something we just won’t do.

    When it comes to the use of antibiotics, we are conservative in the extreme, and only do so on a case-by-case basis. A typical American cattle operation includes antibiotics in the feed for their entire herd to mitigate the negative side effects of their forced-growth, efficiency-first approach. Our slower, natural method eliminates the conditions that contribute to these health problems in the first place.

    In the event that one of our animals needs antibiotics to return to optimum health, they're used responsibly and with an abundance of caution. Recuperating animals are maintained for as long it takes for any antibiotics to completely metabolize out of their system. This allows us to verify that all Mishima Reserve meat is 100% clear of any trace of antibiotics.

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San Francisco, CA 94124

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