The Mishima Reserve Method

Taking Our Time

Is Just the Nature of Things

The Mishima Reserve Method is rooted in traditional Japanese ranching practices first used to produce such an exemplary breed of cattle. Along with our ranching partners, we are committed to a humane approach, one that’s reflected in every aspect of our breeding and feeding programs. By allowing the natural progression of their development, they live a healthy, stress-free life, resulting in a more delicious, nutritious end-product.  

Full-blood Black Wagyu bloodlines, born and raised in the U.S.

Our herds consist of Japanese-heritage, 100% Kuroge Washu bulls bred with American cows, all born and raised in the U.S. We cross these breeds to take advantage of their individual characteristics: the classic beefiness of American cows, and the tender, rich, and healthier qualities of the Wagyu. 

For us, it's all about delivering an elevated and unparalleled steak eating experience. Luxury craft beef that's both rich and healthier, so you eat less, but eat better. 

Reducing our Carbon Footprint

It’s important to acknowledge the fact that raising any type of beef cattle is a resource-intensive aspect of our food system. While we already take great care to ensure our herds are raised in ways that are environmentally responsible, we wanted to do more to reduce our environmental footprint. Through a partnership with Eden Projects, we’re able to offset carbon caused by our industry by planting 500,000 trees a year in Madagascar. And over the next five years we will plant 2.5 million trees.

We chose this initiative for several reasons, but most important was the opportunity to make a significant, positive environmental impact in the immediate future. Mangrove trees, indigenous to Madagascar, sequester up to three times the typical amount of carbon sequestered by most other trees. Madagascar is also home to over 200,000 species of plants and animals that don’t exist anywhere else in the world, but more than 90 percent of the country’s natural forests have been decimated due to charcoal production. By planting mangroves, we are helping to rebuild one of the most biologically diverse places on earth while also reducing extreme poverty by employing local villagers.

At Mishima Reserve, we believe that sustainability is no longer a choice it’s a necessity, and we hold ourselves to the highest standards when it comes to both quality and sustainability. That’s the Mishima Reserve Method.

Slow, Natural Growth

Our cattle are long-fed and raised up to a year longer than the American standard. They are fed a carefully managed diet of grasses and grains because that's how they develop the intramuscular fat marbling. Mainstream ranchers are concerned mainly with rapid weight gain and don't consider it wise to continue investing in the animals' slower growth. Mishima Reserve takes a different approach: we focus on quality and health over efficiency.

By allowing the animals the time it takes to gain weight slowly, we maximize development of the superior characteristics of the prized wagyu breed. In fact, it's during that extended year that some of the most important qualities of wagyu begin to develop, including the marbling. This last stage is also when nature works its further magic, transforming the composition of the fats themselves, increasing the ratio of unsaturated fats, and the omega-3 and omega-6 linoleic acids, present in the meat.

Raised Responsibly

We control every aspect of our cattle’s development to ensure that our customers get the best beef possible, produced in a way they can feel good about. We provide our ranching partners with a set of strict protocols to help protect the health and wellbeing of the developing calves that include easy access to clean water and fresh air. But it goes far beyond those basic, common sense practices. 

For instance, our guidelines establish a 60-day, multi-stage weaning schedule to minimize the stress on calves as they transition from newborn to independence. It’s a labor-intensive procedure that most companies choose to cut corners on for the sake of efficiency, speed and profit. We know from experience that reducing stress during the animal’s lifespan helps it lead a healthier life, cuts down on medical intervention, and reduces mortality.

This is part of the reason why have a zero-tolerance policy for growth promotants or added hormones. We see no evidence that using them would result in a superior product for our customers, so it’s something we just won’t do.

When it comes to the use of antibiotics, we are conservative in the extreme, and only do so on a case-by-case basis. A typical American cattle operation includes antibiotics in the feed for their entire herd to mitigate the negative side effects of their forced-growth, efficiency-first approach. Our slower, natural method eliminates the conditions that contribute to these health problems in the first place.

In the event that one of our animals needs antibiotics to return to optimum health, they're used responsibly and with an abundance of caution. Recuperating animals are maintained for as long it takes for any antibiotics to completely metabolize out of their system. This allows us to verify that all Mishima Reserve meat is 100% clear of any trace of antibiotics.