Sigrid Johannes, NCBA executive director, outlines the new changes below:

• Increased protein intake. The DGAs raise the recommended daily protein intake by anywhere from 50% to 100% depending on age group and individual caloric needs. This translates to 1.2-1.6 g/kg for most Americans.
• Language around red meat. For years, red meat has been blamed for a host of negative health outcomes and has been conflated in the DGAs with “processed meat,” despite representing a fundamentally different type of retail product. The updated DGAs are more careful in their language, not lumping “red” and “processed” together and specifying in the scientific appendix that “the evidence supports a recommended healthy range of dietary protein as 1.2-1.6 g protein/kg body weight for health promotion and disease prevention which can be accomplished by prioritizing high quality, nutrient and protein dense unprocessed or minimally processed animal and plant protein foods, including red meat.”
• Recognizing the role of healthy fats. Despite heavy media coverage and discussion in Washington in the final few weeks of development, the DGAs do not make any changes to the existing recommendation that saturated fats make up no more than 10% of daily calories. However, the guidelines do tout the importance of healthy fats for a variety of functions in the body, acknowledge meat as a source of healthy fats, and call out beef tallow as a good option for added fat when cooking.

This means we can eat more of that fullblood black Wagyu beef raised by us here at Prime Valley Farms LLC!

Raise your forks – Cheers to that!

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Happy cows = Exquisite Wagyu beef for you to enjoy!

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Prime Valley Farms = Taste Excellence!

The post FEATURED CUT: Prime Valley Farms Wagyu 100% Fullblood Beef Brisket! appeared first on Prime Valley.

Our fullblood Wagyu beef was featured at the tasting event before we parted. Chef Michael Scott prepared a “top sirloin Wagyu beef satay”. It was excellent and we are blessed to be raising these special cattle.

Prime Valley Farms = Taste Excellence!

The post Prime Valley Farms Wagyu beef featured at the World Wagyu Tour in San Antonio Texas! appeared first on Prime Valley.

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Here at Prime Valley Farms our cattle calve in a natural environment in a grass pasture. This is healthier for the mother cows and the calves to be born in a clean environment. At birth we tag the calves for identification and give them pro-biotics and vitamins so they can get a great start. Each calf is nursed by its mother until around 4-5 months old. By this age the calves are eating feed on their own and are ready to be weaned.

With fullblood Wagyu cattle, it is extremely important that each calf gets a healthy start so that we can produce that exquisite beef that our customers love – WAGYU = Taste Excellence!

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Prime Valley Farms does not sell A5 graded Wagyu.  To explain, A5 is a grading scale only used in Japan.  A5 Wagyu must be exported from Japan.  A5 is the highest possible quality rating awarded by the Japanese government.  “A” of “A5” means the yield grade, while “5” shows the quality grade. Very little of it gets exported every year and there are only a handful of retailers that carry it here in the US. Some high end restaurants will carry it and there are a few very high end butchers in some big cities that carry it from time to time. 

While there is not currently a grading system or certification scale established here in the USA that is sufficient to address the extremely high marbling and carcass quality of 100% Fullblood Japanese Black Wagyu, at Prime Valley Farms, we do set our own standard for our product. Our minimum standard for selling our beef to a restaurant or vendor such as yourself is 30% IMF (“Intra-Muscular Fat” known as “marbling”). This 30% IMF is based upon the photo analysis of the percentage of white specs (marbling) in a ribeye section at the USDA standard grading point between the 12th and 13th ribs. This method of marbling evaluation equates to approximately 20% marbling per an ether extract laboratory evaluation of a sample of longissimus dorsi (Ribeye). By way of reference, that is 200% of the amount of marbling required for a USDA prime grade and also approximately equal to Australia’s AusMeat top marbling score of 9!

The post A5 Wagyu Beef – appeared first on Prime Valley.

1. Heat a cast iron griddle, solid grate grill, or stovetop pan.  Due to the marbling in the steaks they tend to flare up and lose their rich juice if you do not use a solid surface.
2. Sprinkle all sides of your thawed steak(s) with cracked pepper and sea salt.
3. Use a dash of olive oil in your cooking pan, and place steak(s) in pan once pan is heated.
4. Cook for 3-6 minutes on each side for the thicker steaks, a little less time for the flat thinner steak cuts.
5. Cook to medium or medium-rare (we prefer it medium-rare)
6. Let the steak rest for 5 minutes
7. Serve and enjoy!

The post How to grill the perfect Fullblood Wagyu Steak: appeared first on Prime Valley.

Place your vacuum-sealed package in your freezer upon delivery. Your beef should be good for up to 12 months in your freezer… though we doubt it will stay there that long!

Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

If you need to thaw your Wagyu beef sooner, keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours, checking in regularly.

If you have a change of plans, thawed steaks still in the vacuum-sealed package can be safely refrozen if they have remained refrigerated and have not been thawed for longer than 24 hours.

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