Kobe Beef on Mid-MO Menus
They come from Japan, and Terry Neuner hopes he has a cash cow in Wagyu cattle.
"I started out with an experiment, to make sure I could do it right," he explained. "Then, I found out my experiment is too small."
The experiment was to raise Kobe beef in mid-Missouri. Neuner even has his cattle on a special diet. But they don't get all the perks of Japanese cattle.
"I simulated the diet from Japan, just as close as I could," added Neuner. The massages I don't do, and I think I've convinced myself the reason they do that in Japan is because they're raised in such tight quarters and need the exercise."
They look like normal cattle but, Neuner said you can tell the difference at the dinner table.
"It's moister, tends to be more tender and more flavorful."
The new flavor is a lip-smacking hit at Madison's restaurant in Jefferson City
"Each night, we'll only have four to maybe eight strip steaks, or six to maybe seven filet mignons," noted owner Rob Agee. "So, each night is different, and we'll always typically sell out of the Kobe beef."
Madisons plans to order more of Neuner's beef. Although he hasn't turned a profit yet, Neuner said the fun experiment is already enough reward.
Neuner has 16 Kobe beef calves, with another 44 on the way.
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