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Wagyu beef: Mishima Ranch vs. Snake River Farms vs. Australian Blackmore

Seattle_Kimchi | Feb 14, 201110:03 AM

As a special occasion dinner (at John Howie Steakhouse in Bellevue/Seattle, WA), I have an opportunity to try some Wagyu beef. The restaurant offers both "Wagyu" from Snake Rivers Farms and from Mishima Ranch, as well as Australian "A5" Wagyu. (Yes, I do understand that the Wagyu and Mishima cattle breeds originated in Kobe and Mishima in Japan.)

I'm just wondering what Chowhounds prefer between meat from these three Wagyu options, wherever they might have eaten them:
1) Snake River Farms near Boise, Idaho
2) Mishima Ranch near San Luis Obispo, California
3) Blackmore Ranch near Alexandra, Victoria in Australia - (grass-fed, obviously)

Have any of you tried all 3? Or at least compared 2 of the 3? What do you prefer? What did you find to be the differences in texture and taste?

I'm probably going to try the filet, though a ribeye is also offered. (In normal American beef, I usually prefer a ribeye to a filet.)

Thanks for your thoughts!

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