Kobe – Kobe is the name commonly used to describe fine Japanese beef. Kobe is known for its incredible marbling and comes from Japan's Hyogo prefecture, where Kobe is the capital. Kobe is renowned for its great taste and health benefits.

Wagyu – Wagyu literally means "Japanese cattle" and is the breed of cattle which produces Kobe beef. There are several breeds prized for their melt-in-the-mouth marbling — Wagyu is so rich it is often sold by the ounce.

Angus – Angus is a breed of cattle that consistently produces well marbled beef and is considered America's finest beef. The best Angus meat is labeled "Certified Angus Beef."

American Kobe – American Kobe is the cross between two of the world's great breeds of beef — Angus and Wagyu. This cross produces what many consider the best tasting, healthiest beef in the world.

Marbling – Marbling is the density of intramuscular fat which gives beef a superior taste.

Grading System – The USDA has eight levels of grading beef quality. Beef that is typically available in the supermarket is graded "select" or "choice." The highest USDA level is called "prime." About 2% of the beef produced in the United States is "prime." Because "prime" is rare, the majority of this beef goes to fine dining restaurants, and is available through select distributors. American Kobe exceeds the grading of "prime," making it even a more rare delicacy. In Japan Kobe is based on a grading scale between 1 and 12, based on the density of the marbling.

Wet vs. Dry Aging – Wet-aged beef is vacuumed-sealed and aged for up to several weeks which helps tenderize it. Dry-aged beef is hung in a cold, moderately humid space where the beef's enzymes breakdown and tenderize the meat, giving it a unique flavor. In this process the beef loses weight through evaporation as it hangs, which makes it more tasty. Joseph Decuis dry ages our beef for 14 days to maximize tenderness and taste.

Certified Humane – Cattle have access to clean food and water, sufficient protection from harsh elements, and enough space to move around naturally. They receive antibiotics only when sick, and no hormones.

Grain Fed Beef – Beef that is fed a diet primarily of corn after weaning is generally considered grain fed beef. Typically in the United States, beef are fed a high volume of grain for 60 to 90 days before butchering. In contrast, Joseph Decuis American Kobe beef is raised in a natural environment and fed a special diet, which typically includes corn, until its harvesting at 24-28 months. Our harvesting date is determined by the point in time when the beef reaches its maximum marbling and achieves its greatest taste. Our beef is certified humane and, like fine wine, takes approximately three years to produce from inception to the dining table.