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 to develop intramuscular fat marbling. Mainstream ranchers are concerned mainly with rapid weight gain and do not invest 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. Nature works its magic during this time, 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.