“We grow it or we know the grower.”
Kansas Great Steaks has a unique claim to fame: From conception to your table, we know our beef. Our growers have a commitment to humane, ecological production of Wagyu beef. Their stewardship to the animals and to the land is unsurpassed, with a dedication to quality and service to our customers through their production practices and standards.
The beef is tender because of the unique bloodlines in Wagyu beef, but also because they are grown with respect to their innate, natural needs in a stress-free manner. Their handling facilities allow for a humane and peaceful transition when they are moved or sold, keeping the animal’s needs foremost.
Wagyu beef is arguably the best and most expensive beef money can buy. Although its origins come from the Orient (Japan), two (2) types of Wagyu are bred in the US; Japanese Black – Kuroge Washu and Japanese Brown or Red – Akage Washu (also known as Akaushi; red cow in Japanese) with the Japanese Black being dominant and widely crossed to highly popular breeds in the US like Angus. Crossbreeding Wagyu to other breeds can produce a premium carcass with a more consistent quality grade and a higher weaning rate.
Our aim is to educate the consumer about Wagyu beef and where to buy (wholesalers, purveyors, restaurants and retail outlets). Our objective is to expose the great attributes of Wagyu beef, the deliciousness that often describes the buttery texture and translucent appearance of the higher marbling grades and, of course the health benefits this beef has over other breed: higher ratio of monounsaturated fat that the modern “health conscious” consumer is only too familiar with.
Wagyu really does take red meat to a whole new level that is beyond prime! Try it today!