Mishima American Wagyu Beef

Carnivello's Mishima American Wagyu Beef

The History

Mishima reserve has been raising cattle across the American plains since the late 1990’s.

All cattle can be traced back to the prestigious Kuroge Washu bloodline from the island of Mishima in Japan.

They personally select and inspect every farm which is chosen to raise their cattle.

The Cattle

Fed a traditional diet consisting of local grasses and grains.

They focus on providing a low stress environment to improve cattle welfare and ensure the highest quality beef.

Certified to be 100% free of trace anti-biotics and use no hormones or growth proponents.

Mishima Reserve carefully controls and manages all aspects of raising their cattle to ensure customers get the best possible product. All of the beef produced by Mishima Reserve are long fed meaning they are allowed to come to maturity over the course of 25-28 months rather than 18-20 months which is the industry standard.

The longer growth period allows the ranchers to more closely monitor the animals weight and reduce complications normally seen in animals which gain weight rapidly, at Mishima Reserve quality and health has always been the primary focus. The ranchers which are chosen to raise Mishima Cattle must adhere to strict feeding protocols such as a 60 day multi-stage weaning schedule for calves which minimizes stress and nurtures better overall health.

As a testament of their commitment to the well being of their cattle Mishima Reserve carefully select areas like Huntley, Montana to raise their cattle. This is an ideal place due to its wide open spaces, mild climate and plentiful access to clean water and grass.