BRED FOR SUPERIORITY.
BRED FOR TASTE.
Wagyu is a breed of Japanese cattle that have been selectively bred over several generations for high marbling content, or intramuscular fat. This unique marbling gives way to extremely tender, rich and juicy beef.
Grading higher than USDA Prime, Wagyu is considered the world’s most highly prized beef. At Colt James, we are working hard to bring what we believe is the best, most delicious tasting Wagyu to fine dining restaurants, craft butchers and gourmet chefs nationwide.
The most well known type of Wagyu is Kobe beef, produced from Wagyu cattle raised in Kobe, Japan. These cattle have never been crossbred and are raised according to strict rules and regulations. Consequently, all Kobe is Wagyu, but not all Wagyu is Kobe.
Let's break it down even further.
Wagyu cattle are bred around the world, and once slaughtered, the beef is simply referred to as “Wagyu beef.” Regardless of whether the beef comes from 100% Wagyu cattle, or a mix of Wagyu and another breed, it is still only considered Wagyu.
Kobe beef, however, must come from Wagyu cattle that were born, raised and slaughtered in Japan’s Hyogo Prefecture region, where Kobe is the capital. Beef can only be labeled as Kobe if it meets the trademark standards as defined by the Kobe Beef Marketing and Distribution Promotion Association.
Considered a delicacy, Kobe beef is only available in a handful of U.S. restaurants. Some ranches produce 100% Wagyu beef as an attempt to replicate Kobe, but in reality, most Americans find the texture of 100% Wagyu beef too mushy.
At Colt James, we resolve this by producing beef that is 50% Wagyu and 50% Angus. Through this cross-breeding, we can reap the rich, melt-in-your-mouth flavor that comes from Wagyu’s marbling, as well as the traditional texture of Angus beef that Americans have come to know and love. You might just say it’s the best of both worlds.
Prime Grade Wagyu
Flavor you can see.
All of our beef at Colt James Ranches is highly marbled and grades higher than USDA Prime. Look at a cut of our Wagyu beef, and you’ll notice lots of little white lines in a marbled pattern. This is intramuscular fat, which gives the beef that elegant full-flavored juiciness that melts in your mouth.
Beyond offering exquisitely tender, delicious tasting beef, we’re proud to share our love for the West with you. With every bite you take, we invite you to savor the flavor as you relish in its western heritage.
Our cattle are raised in the Great Northern Plains, feeding on high quality, nutrient-rich grasses that are holistically managed. They drink from cool waters streaming directly from the Beartooth Mountains and are exposed to the fresh Montana air. Our cattle’s high intramuscular fat content picks up the flavors of what they’re eating, meaning each batch has its own extraordinary Montana flavor. You really can get a taste of the West with every bite you take.
Enrich your palette with the bold, savory flavors of Wagyu.
At CJR, our Wagyu beef is bred from 50% Wagyu cattle from Japan and 50% American Angus cattle. This blend is perfect for the American palette, as it has the bold, elegant flavors of Wagyu combined with the more familiar texture of Angus.
Noticeably more pleasing than your standard American commercial beef, the taste of our Wagyu beef leaves a lasting impression on your palette. Because of the intense marbling and high level of grading, you’re left with a fine, but diverse flavor profile that has you craving more.