Eversole Run Farm is a family-owned and operated American Wagyu Cattle Farm located in Powell, Ohio across the river from the famous Columbus Zoo. Our cattle graze on fresh, naturally managed, chemical-free grass and clover pastures and hay. Some cattle are grass finished, but most are finished using the "Eversole Omega-Booster Method " using high quality grain containing Barley, Corn and Flaxseed.
The "Japan top three Wagyu" title refers to Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. All three of these Wagyu types start out as Tajima Beef cattle born in Hyogo Prefecture, but are taken in as calves by commercial cattle farmers in other regions.
Answer (1 of 5): While the other answers give some good information here are a few other interesting distinctions. The picture above is of a Japanese Black heifer. Japanese Black is the predominant source of Kobe beef. FYI Wagyu means "Japanese Cow". When I was breeding cattle for carcass quali...
The lovely myth and the unlovely reality of Japan's prized beef Yesterday, I wrote about visiting an Angus ranch on Colorado's eastern plains that is part of the network of ranching and meat-processing operations that bring Certified Angus Beef to the dinner table, in restaurants or at home.
Kobe beef is considered by many to be the best form of beef available in the world, although it is prohibitively expensive and importation from Japan is virtually impossible. Gourmet chefs prize Kobe beef for its tenderness, flavor and amount of intramuscular fat, called marbling.
ORDER NOW ► What is Wagyu Beef? You've probably heard of Kobe beef. It's legendary for superior flavor, buttery texture, and perfect marbling. Kobe is not a breed, though. Wagyu is the breed, and Kobe beef comes from the Wagyu breed of cattle raised in the Kobe region of Japan.
How to Raise Kobe Beef. Kobe beef is prized for its tenderness and high degree of marbling. Unless it comes from the Hyogo prefecture in Japan, where Kobe is located, the beef is not truly "Kobe beef." However, ranchers in the United States have been raising Kobe-style beef since the mid-1970s.
Answer (1 of 2): Everyculture has delicacies-dishes so rare, distinct or costly that they tend to be enjoyed on the most momentous occasions. Some, like Japan's revered Kobe beef, will appeal to a broader constituency than others. The legacy of Kobe beef reads like tales of medieval royalty, in w...