Nicky USA, the Northwest’s leading meat purveyor, is proudly selling 100 percent Wagyu beef from Magnolia Cattle Company across the Pacific Northwest, now coming into season at the end of April. Wagyu, literally translating to Japanese steer, is the best available beef bred from Japanese genetics. Known for its intense marbling and high percentage of unsaturated fat, this 100 percent Wagyu can be found on select restaurant menus around the region. Raised locally in Washington, these Japanese prized cattle have roots tracing back to the same animals that made Kobe, Mishima, Omi and Sandar which are all synonymous with top quality.
The steers are raised by Magnolia Cattle Company, a small farm in Bothell, Wash., where owner George Neffner, III emulates traditional and successful growing techniques used by Japanese ranchers. More importantly however, the cattle have pure Japanese genetics, which have been certified for five generations. The cattle are not crossed with American breeds, guaranteeing the final product is 100 percent Japanese Wagyu.
Top Northwest chefs agree on the quality and flavor:
"We serve a lot of different cuts and types of meat here at Ox Restaurant, to a very informed clientele. When we served the Magnolia Wagyu beef short ribs, our guests said that it was not only some of the best beef that they had ever had, but that it was one of the best dishes they had ever eaten,” said Gregory Denton, Chef/Owner, Ox Restaurant, Portland.
“The ethereal quality of chocolate is that it melts at body temperature in your mouth. 100 percent Wagyu fat melts at body temperature too. Imagine a robust beef flavor melting in your mouth – Magnolia beef,” said Matt Christianson, Executive Chef, Urban Farmer, Portland.
“George's Magnolia cattle produce the best domestic beef that I have ever served. The depth of flavor and tenderness are consistently unsurpassed,” said Nathan Lockwood, Executive Chef, Altura, Seattle.
Nicky USA has recently purchased two steers that master butcher Jace Hentges will cut to order for anxious chefs who have pre-ordered their desired cuts. You will soon see this product on menus such as Altura and Restaurant Zoe in Seattle and Imperial, Paley’s Place, Urban Farmer, Clyde Common and Serratto in Portland along with a handful of other restaurants across the Northwest.
Nicky USA plans to continue this relationship with Magnolia Cattle Company to make this high quality meat more regularly available to wholesale and retail customers alike. Watch Nicky USA’s website and Facebook page to find out where you can taste this rare delicacy.