MaMa Jean’s is proud to offer American Wagyu beef, raised locally in Nixa, MO at J.B. Kobe Farms. Wagyu is a special breed of cattle, originally from Japan, which produces the tender and delicious meat we know as Kobe beef. Kobe Beef is more than just premium beef, it’s a centuries-old Japanese tradition. To understand its importance, let’s look back to the origin of this popular and delicious meat – second century Japan.
Unlike sprawling, flat American farmland, ancient Japanese farms were sparse and isolated, often scattered among the mountains. This meant that cattle, raised since the second century for rice cultivation, were bred in small herds which led to unique meat qualities. The black Wagyu cattle were originally used to pull carts and ploughs so they developed larger forequarters and lighter hindquarters. They tend to be generally smaller-framed with slower growth rates, which means they must be raised with care.
Up until the end of World War II, beef consumption in Japan was relatively low. But fast forward to modern times and, by the 1980’s, a major industry had emerged. The Japanese had a unique product on their hands – a meat which had a reputation for rich flavor and unmatched tenderness. As word spread west, the demand for Kobe beef hit the US and farmers began scrambling to provide “Kobe-like” products. Unfortunately, many of them missed the mark by not sourcing Wagyu cattle.
It was attention to detail that set Japanese Kobe beef apart. That same attention is applied today, right here in Nixa, Missouri, at J.B. Kobe Farms. With quality beef as the primary goal, J.B. Kobe farms utilizes time, careful practice and even testing to ensure that their reputation is as esteemed as those who came before. Wagyu cattle must graze to ensure high omega 3 content. They’re slow growing and must reach at least 3 years old before slaughter. The list of standards is extensive, even overwhelming to those who would breed for a more mass appeal. Wagyu cattle are fine-boned and not bred for easy reproduction and are never raised with antibiotics, steroids or hormones. But J.B. Kobe farmers are artisans, heavily invested in what they do, and they never cut corners when it comes to their product. With a flavor that speaks for itself, they’ve certainly made a name for themselves in our community. As for that name, the “J.B.” marks the initials of both farm owners, Justin Baker and his mother Joey Baker, respectively.
Kobe refers to strictly regulated beef which comes from Japanese Wagyu cattle. There are many strains of this special cattle breed but only one, the “Tajima” strain, is used in Japan for authentic Kobe beef. That same strain can be found on the J.B. pastures and every cow is tested by the American Wagyu Association to confirm its Japanese heritage. It’s worth noting that most “Kobe-style” beef in the US comes from only 50% Wagyu genetics. All J.B. Kobe beef is DNA parentage verified and registered to confirm at least 87.5% Wagyu bloodlines.
A higher percentage of Wagyu bloodline means a higher quality “grade” which is determined by something called marbling. Marbling refers to the physical appearance of the meat. White marble-like lines which cut through the meat evenly distribute good nourishing fats, which in turn give you rich and juicy meat.
More visible marbling in your beef indicates a more tender, higher grade beef. In the US, beef grades include select, choice, prime and above prime. Of all available beef in the US, only about 2% is graded “prime” and only a small fraction of that 2% is graded above prime. But all J.B. Kobe Wagyu beef is graded above prime, due to their beautifully marbled meat.
MaMa Jean’s has a long-standing relationship with farm owner Justin Baker and his family and we are proud supporters of J.B. Kobe Farms. The Bakers have been present, grilling and sampling and meeting customers, at a number of our local events. They are always happy to share their unique passion with anyone willing to pause for a bite of the juiciest burger in town.
J.B. Kobe Farms is a long-standing member of the American Wagyu Association.
