Rare Japanese cattle genetics known for out-of-this-world beef quality and tenderness is now available at Ranch Foods Direct natural meat company in Colorado Springs.
     “This is a landmark event in the beef industry,” says owner Mike Callicrate. “Our goal has been to create the highest quality beef ever experienced. The Wagyu-Angus genetics combined with the Callicrate Beef protocols will set a new high standard.” 
    

	WAGYU BEEF - 80/20 Ground, 1 lb. $5.99
	WAGYU BEEF - Chuck Roast, Boneless, 2.5 lbs. $24.99
	WAGYU BEEF - Filet Mignon, 8 oz. $39.99
	WAGYU BEEF - Flank Steak, 20 oz. $41.99
	WAGYU BEEF - Flatiron Steak, 16 oz. $42.99
	WAGYU BEEF - New York Strip, 16 oz. $53.99
	WAGYU BEEF - Porterhouse Steak, 16 oz. $66.99
	WAGYU BEEF - Ribeye Steak Boneless, 16 oz. $53.99
	WAGYU BEEF - Skirt Steak, 16 oz. $19.99
	WAGYU BEEF - T-Bone Steak, 16 oz. $61.99
	WAGYU BEEF - Tenderloin, Whole, 5 lbs. $259.95
	WAGYU BEEF - Top Sirloin Steak, 16 oz. $39.99
	WAGYU BEEF - Tri-Tip Roast, 20 oz. $21.99

    Wagyu is a Japanese breed of cattle known for exceptionally high levels of marbling, or intramuscular fat. The trademarked Ranch Foods Direct and Callicrate management protocol is already geared to producing the most tender, most consistent natural beef on the market by eliminating the use of growth implants and sub-therapeutic antibiotics, processing cattle at a young age — roughly 12 to 14 months — before muscle and connective tissues becomes tough, plus achieving complete blood removal at processing and allowing the time necessary for proper aging.
        “It’s more important to have tenderness than any other factor. Tenderness is what the consumer really focuses on and what they are impressed by,” Callicrate says. “So if we can get the same high level of tenderness we’ve already developed a reputation for, plus the heightened flavor that comes with Wagyu marbling, we should have something to really celebrate.”
          Wagyu cattle produce less outer-body fat around the frame of the animal but deposit more within the muscle fibers.
     “Marbling is where the flavor and juiciness comes from. What a customer really enjoys about the eating quality of a steak is that burst of flavor that comes out of the intramuscular fat,” he says. “The other thing about marbling is that it aids in digestion. We’ve been led to believe that low-fat diets are a good thing, when in fact the opposite has always been true: fat is very necessary in the diet, and the intramuscular fat in beef — particularly our beef, because of the diet our cattle are on — is very beneficial and very good for you.”
           Cattle raised for Ranch Foods Direct are fed a natural supplement including linoleic acid, which boosts the highly nutritious conjugated linoleic acid, or CLA, in the fat.
     “You need a balance of saturated fats, along with unsaturated fats,” Callicrate continues. “You need your Omega 6s and your Omega 3s. Fat is critical to the diet and critical in aiding digestion. With Callicrate beef, people often say that they feel very good after the meal, or that it sets well in their stomachs. In other words, it’s easy to digest. Older people who have almost quit eating commodity beef have commented on how wonderful our meat is.”
            The Japanese-inspired product will be aged two to three weeks.