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Wagyu vs. Other Beef

Undisputed King


Why buy Kobe Club beef?

•    It is healthier proven by University studies.
Kobe Club beef has up to 30% more monounsaturated fats.  

What does this mean?  Think of Olive Oil.  It has been proven that these fats help to avoid arteriosclerosis (Hardening of arteries). Buildup of plaque in the arteries causes heart disease leading to stroke.

•    NO Antibiotics or Hormones are in Kobe Club beef. 

Two million Americans are infected with antibiotic resistant bacteria, and more than 23,000 people die from them each year. The beef industry pumps over 63,000 tons of antibiotics in the meat industry annually.

•    Kobe Club beef is the highest grade of prime beef raised in America.

Our beef melts in your mouth.  Our beef takes longer to produce and our cattle are fed higher quality feed over a longer time.  USDA Prime beef is BMS score 3.  Our beef is BMS 9. Way Beyond USDA Prime.

King of Beef


•    Wagyu beef has never been defeated by any other breed of cattle in a steak competition.  Ever!

Other breeds of cattle go prime 2% of the time.  Wagyu goes prime 100% of time.  98% difference!

Who are we?

Kobe Club founders have been  Wagyu Breeders for the past decade and their family has raised cattle in Texas since the 1800’s.  By eliminating the middlemen, our luxury beef is the most competitively priced in the industry. 

You and your family deserve the best, safe and healthy beef.  Join Kobe Club and enjoy the highest grade of healthy beef in the USA today!



Kobe Club Member Testimonial: New Year’s Eve Challenge:

“Absolutely awesome beef.   Quick story.. For our new years celebration we did a side by side comparison of Kobe Club fullblood Wagyu steaks with a fullblood Japanese imported Wagyu ribeye (which was $89/lb btw)

While the Japanese beef had more marbling, our group gave the award to Kobe club beef for its texture, flavor, mouth feel and overall enjoyment.   Knowing this sure makes your club prices affordable!
In fact,  just upgraded to your platinum package. Thanks so much KC!!”
-Jim Garner (food photographer and culinary club owner), Mercer Island, WA 



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