Northwest Kobe Beef
The Northwest is renowned for its premium wine grapes and specialty coffees, before long a type of beef raised in our region will be included on that list as well. By now I suspect most of you have heard of the high prices Kobe beef demands but did you know the NW is home to the largest producer of Kobe Beef in the United States? Here's Susan with more on Kobe. Jeff, It is no ig deal for the Obamas but it is hard for the rest of us average joes to consider paying 28 dollars an ounce or more for for a steak but that is what Kobe beef garners in exclusive restaurants and the yes our beloved White House. Initially,, a product of Japan produced from Wagyu cattle, the founder of one of the nations largest beef producers Agri-Beef, Bob Rebholtz took a bold move in 1990 when he contracted a jumbo jet to fly fifteen Wagyu bulls from Japan to Idaho. The bulls would become the initial breeding stock fulfilling Bob's dream of developing an American version of Kobe beef by crossing the bulls with Black Angus cows. You know Susan we've been told the reason Kobe beef is so tender and buttery is because the Japanese pamper their cattle feeding them beer, brushing their coats with sake even massaging them . Agri-Beef contends it is genetics and environment that produce tasty Kobe beef and they have proved this by providing their cattle stress free living on Northwest ranches like Asmussen's in Loomis Washington.
