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The Wine Spectator devoted its annual food issue to BEEF, and we celebrate it with kits designed to give you the opportunity to experience the fine qualities and rich flavors of the three major varieties of beef: grass fed (DeBragga gets its pure, rich-tasting grass fed beef from the Finger Lakes region of New York State), American Wagyu (the outrageously marbled breed that originated in Japan but flourishes today in Australia and the U.S.), and DeBragga’s hand select, dry aged beef. DeBragga tags every piece of beef that goes into the dry aging room, and then ages no piece for less than 28 days. We feel that 28-35 days of age is optimal for most beef, and you’ll agree, once you taste and compare.
Aging: dry and wetOrigin: U.S.Grade: Naturally raised grass fed and Wagyu, Certified Angus Beef, in the top 8% of all beef in the countryBreed: Black Angus/Polled Hereford cross, Wagyu and AngusBone: noWeight: 4.5lbsPack Size: 6 steaks
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