Level 2 Steakhouse located inside the Hilton, Branson Missouri now offers our Fullblood Wagyu Beef, Chef Howard Snitzer at Level 2 will give you a dining experience to remember. Also Chef Craig Von Forrester at Harvest Restaurant in Springfield, MO offers our Flat Iron and Tri-Tip when available.
The large majority of Wagyu Beef also known as "Kobe Style" or "American Kobe Beef" is only 50% Wagyu Genetics, All our Wagyu Beef is a minimum of 87.5% Wagyu, and we also offer 100% Fullblood Wagyu. Below are pictures of our actual beef, we post pictures of cuts from various steers we butcher. Each Wagyu Steer we raise is finished on average for 36 Months and slow fed finished for 500 days on our blend of natural grains and pasture. ORDER ON-LINE HERE