The Mishima Reserve story begins as so many stories of discovery begin—while traveling. Our founder, third-generation cattleman Shane Lindsay, had traveled to Japan for college when he learned about their ranching methods and their obsession with Wagyu beef. It was a delicacy that U.S. chefs had only begun to discover in the mid-90s. Back in the States, Shane used his expertise to spearhead the first major Wagyu operation outside of Japan. That early success compelled him to start his own operation, one that would allow for complete control and transparency over the process, while honoring the meticulous breeding, feeding and care protocols he’d learned from his Japanese mentors.
The first thing you notice about Mishima Reserve American Wagyu Beef is the abundance of intricate marbling throughout the meat. But that's just one visible characteristic and source of flavor. Equally important are the texture, tenderness, and density of the beef, all of which are inherently superior qualities of our Kuroge Washu beef.
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