Make Extraordinary a Way of Life
The first time you taste Mishima Reserve, you’ll know the difference. With its beautiful color, intricate marbling, and rich flavor, this is no ordinary cut of beef. In fact, everything Mishima Reserve does comes down to creating an unparalleled culinary experience. There are no shortcuts to the delectable tenderness and extraordinary flavor of Mishima Reserve, making this beef the premium choice to elevate any steak experience.
Prioritizing Carbon Neutrality
While Mishima Reserve already takes great care to ensure their herds are raised in ways that are environmentally responsible, they want to do more to reduce their environmental footprint. Through a partnership with Eden Reforestation Projects, Mishima Reserve offsets their animals’ carbon emissions by planting millions of mangrove trees in Madagascar and Haiti. Mangrove trees sequester up to three times more carbon than most other trees and over the lifetime of these trees, they will sequester significantly more carbon than Mishima Reserve is producing.
Kuroge Washu Bloodlines
Mishima Reserve’s herds consist of Japanese-heritage, 100% Kuroge Washu bulls bred with American cows, all born and raised in the U.S. They cross these breeds to take advantage of their individual characteristics: the classic beefiness of American cows, and the tender, rich, and healthier qualities of the Wagyu.
Slow, Natural Growth
Mishima Reserve cattle are long-fed a carefully managed diet of grasses and grains and raised up to a year longer than the American standard. By allowing the animals the time it takes to gain weight slowly, Mishima Reserve maximizes development of the superior characteristics of the prized wagyu breed. In fact, it's during that extended year that some of the most important qualities of wagyu begin to develop, including the marbling. This last stage is also when nature works its further magic, transforming the composition of the fats themselves, increasing the ratio of unsaturated fats, and the omega-3 and omega-6 linoleic acids, present in the meat.
Mishima Reserve controls every aspect of their cattle’s development to ensure that their customers get the best beef possible, produced in a way they can feel good about. Mishima Reserve’s ranching partners work with a set of strict protocols to protect the health and wellbeing of the animals, protocols that go beyond obvious, common senses practices like clean water and fresh air. They also take their time in transitioning the calves from newborn to independence, minimizing stress and directly effecting the cattle’s health. In addition, Mishima Reserve has a zero-tolerance policy for growth promotants or added hormones, and guarantees the beef is 100% clear of any trace of antibiotics.