Quality American Kobe Beef from Firelands Cattle Review

From the folks at Fireland- Kobe is globally known to be the greatest tasting red meat available. This does not happen by accident. To obtain the highest grade available, traditional USDA grading systems call for 6-8% marbled fat. In comparison, the Firelands American Kobe falls in the 20-25% range. This extremely high degree of marbled fat is what gives Kobe beef its superior texture and taste. Yet this fat is mostly monounsaturated, which can actually lower LDL (or ‘bad’) cholesterol. This should provide guilty relief when you eat our beef!

Such intense marbling in Kobe beef occurs not only due to superior genetics, but also to the painstaking care taken in their rearing. The feeding process of our cattle is carefully regulated, with different feeds during the various stages of growth. Once our steers have been weaned, they are placed on an all-natural diet that consists of corn, distillers grains, and oats. Our cattle do not receive any hormone treatment. We monitor our cattle’s marbling progression via a highly technological ultrasound procedure. Once the steer is slaughtered, they are hung and dry-aged for 21 days before packing.

That is why American Kobe beef should be in your kitchen, always!

What We Reviewed

We received a nice package of Kobe beef products from Firelands for the purpose of this review. Included was beef patties, sirloin steaks and tenderloins. The first thing I noticed was the packaging, they come packed in airtight, food saver style bags. Taking carenot to allow any air in while keeping frozen helps to prevent freezer burn and preserve the original flavor of the meat. Each cut is tagged with the nutrition and USDA information.

I am not going to lie, we were pretty anxious to get these tenderloin on the grill. We had some company so we decided to cook a little of everything and have a taste testing party! My husband fired up the grill and I prepared the tenderloins. I made sure to just lightly season with salt and pepper, and skip the rest. Typically a tenderloin is best as is, especially for the purpose of this review. I did not want to cover up the natural flavor.

What I noticed while cooking, is that the burgers did not flare up like the normal beef we usually grill. There is a nice amount of fat in the beef, but as the company mentions , it is mostly monounsaturated fat and is less greasy. The burgers and tenderloins are huge. I was very impressed with their size. You can see in the pictures above there was hardly any shrinkage that occurred during the the cooking process.

The Taste

The tenderloins and sirloin were amazing. I was blown away at how tender and “melt in your mouth” this beef was. I would like to take credit and attribute this to my grilling skills, however I know it is the quality of the meat. There was no gristle or hard pieces of chewy fat, just good fat cooked down flavoring the meat and giving the edges some grilled char. I am kind of drooling now.

As far as the burger patties, I have to be completely honest and say I did not enjoy these. But, wait…. I would not blame this on the company at all. This is my fault. Unfortunately when you have the same thing often, you get use to it.

Grass fed cows produce a completely different flavor and texture of meat than the beef you get from a supermarket. I know I would get use it and prefer it eventually (especially for the health benefits and lack of hormones), but initially I did not care for it.

Overall

Firelands Cattle company produces some amazing Kobe beef products and I will probably never have steaks like this again.

For more information head over and check out their website here at Firelands Cattle . There you will find cooking tips, company information and you can place your order!

Samantha

Samantha hails from Virginia and is a proud wife to a retired Deputy Sheriff and mother to two amazing little boys named Jack & William. A veteran product reviewer; Samantha has been reviewing products for 8 years and offers high quality product reviews with original photography.