Using traditional Japanese feeding & breeding techniques, Yamaya raises Kobe-style beef in Oregon. The Wagyu/Black Angus cross cattle are raised for up to 30 months on an all-natural diet-free of hormones and antibiotics. The result is well-marbled beef with a high percentage of healthy unsaturated fat, which infuses the meat a rich, wonderful flavor.
Try our recipes selected specifically for Yamaya’s Washugyu beef.
Steakhouse Filets Mignons
Classic Steaks au Poivre
Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinach
Flank Steak, Arugula & Potato Salad
Braised Brisket with Beer & Onion Sauce
Filets Mignons with Bourguignonne Sauce
Steaks with Herb Butter