In the US they are bred for the superior meat quality traits and calving ease ability and, are also used in terminal meat programs with breeds like Angus and Holstein to increase the meat quality grade of the first cross progeny.  Fine strips of fat are found even in its lean meat (known as marbling). The flavor of the fat is exquisite, with a buttery, tender texture that dissolves in one’s mouth.  

 

Our utilization of mixing these breeds with Angus "American Kobe beef", produced by an F1 cross of Wagyu/Akaushi bull and American Angus cows, is in a league of its own. American beef is rated on a USDA scale of Select, Choice, and Prime. American Kobe beef requires its own category because it starts above Prime. To get an idea of its richness and what makes our beef so special, you have to understand the chemistry. The fat composition in the marbling will begin to melt at 77 degrees Fahrenheit, the same as butter—causing it to literally “melt in your mouth.” This results in recommended preparations not exceeding medium temperatures, thus keeping the fat from liquefying. American Kobe beef has less saturated fat than a typical American Angus, a 2:1 ratio in fact, and contains high levels of oleic acid (the good fatty acids found in olive oil that prove to help reduce cholesterol). In addition, strict guidelines dictate that beef—in order to be labeled Kobe—must also be free of hormones and antibiotics.

 

Ponderosa's brand of beef is produced by introducing enough of the American Angus strain to give the crosses a wider rear end and larger frame for more meat production. The genetic mixture also alters the meat slightly to compensate for the American palate which typically leans away from the over-bearing richness of pure Wagyu beef.