Скачать или смотреть WAGYU Hamburgers | Bennion Beef Ranch | 435-841-7070 | Best Value | bennionbeef.com | LOGAN UTAH

Alan Mitchell & Elizabeth Bennion Mitchell
[email protected]
Premium American Wagyu & Black Angus Steaks
+1 435-841-7070

After years of selling weaned calves from VERNON UTAH, Bennion Beef decided to keep the calves another year and then sell the fattened beef locally to Utah residents. In 2017, Bennion Beef acquired full blood Wagyu bulls from the Tajima line in order to breed to their premium, Black Angus cows. As a result, the F1 cross has better quality beef created. The Tajima is the same line of cattle known for "Kobe" beef in Japan. https://www.bennionbeef.com/about/

Our Motto is that we sell the: “Best Full-Blooded American Wagyu-Steaks” from the Wasatch Mountains “Premium Black Angus” Ranch

GREAT MARBLING AND TENDERNESS: The Wagyu breed is a 18th century cross between English shorthorn and Japanese oxcart cattle that has been selected for marbling and taste. The breed takes 3 years or more to mature, and they seem scrawny until they do fully mature. The higher price of Wagyu/Angus Cross is associated with the delayed maturity–often 6 months longer than the Angus. The final period is characterized by accumulating fat stores in the meat. https://www.bennionbeef.com/shop/

THE CROSS: Having a herd of ‘mama cows’ adapted to the Bennion Beef range is critically important. Bennion Beef has kept the same Black Angus herd and introduced a higher quality meat through the bulls. These Wagyu/Angus cross cattle are grass-fed for the first 6-8 months while on their mother’s milk, and then are put in pastures with grain supplements until they are mature. The result is that Bennion Beef ends up with a calf that retains the hearty flavor of Angus, but also has the enhanced marbling and tenderness of Wagyu.