There are more than one hundred different Kobe Beef farms. Rooted in a rich heritage that spans over half a century, Usunaga Farm embodies the enduring legacy of a third-generation family devoted to the refined art of Wagyu farming. Under the diligent stewardship of its dynamic young farmers, the farm maintains its commitment to unparalleled quality and embraces modernity by actively engaging with a global audience through social media.

Within the rarified domain of luxury Kobe Beef, Usunaga Farm distinguishes itself through a pioneering feeding strategy, integrating whisky mash from the renowned Suntory Yamazaki distillery. This refined diet combines 50% fermented feed with 30% rice-based and 20% grain feed, enriching the beef's flavor complexity via fermentation—a departure from conventional grain-heavy diets that typically fall short on flavor. By carefully producing most of their feed internally, Usunaga achieves a robust flavor profile and a perfectly balanced texture that is sophisticated yet not excessively rich, setting their beef apart from other brands.

For generations, Kobe Beef has stood as a symbol of culinary luxury, revered by celebrities, royalty, and gourmet enthusiasts across the globe. Renowned for its intense marbling, buttery texture, and sophisticated flavor profile, Kobe beef offers a dining experience that remains unparalleled. Interestingly, the exceptional quality of this beef even inspired the naming of basketball legend Kobe Bryant. Recognized as the most prestigious Wagyu brand in the world, Kobe beef is often described as the Rolls-Royce of beef, epitomizing opulence and excellence in every bite.

The Kobe beef supply is carefully curated from just 12 Tajima Fullblood bulls each year, selected by the government for their superior traits. Only about 10% of the 5,500 eligible cattle are exported annually from a select group of certified farmers, ensuring that only the finest beef bears the prestigious Kobe label.

The esteemed reputation of Kobe beef is maintained through rigorous production standards set by the Kobe Beef Association. To bear the iconic Japanese chrysanthemum mark, certified Kobe beef must meet stringent criteria:

• Derived from the Tajima bloodline, raised and processed exclusively in Japan's Hyogo Prefecture, mirroring the exclusivity of true Champagne from France's Champagne region.

• Graded A5 or A4, with a Beef Marbling Score (BMS) of 6 or above.

• Adheres to additional conditions listed on their website here.

Any Wagyu labeled as "Kobe" outside these standards is not genuine Kobe Beef.

Trex is an Official Certified Importer of Kobe Beef. Sales are restricted to members of the Kobe Beef Association, encompassing farms, wholesalers, retailers, and restaurants, all of which must be officially certified on the Kobe Beef Marketing Association’s website here.

Offering Kobe beef enhances your brand's prestige, signaling to customers that your establishment is committed to providing the highest quality and exclusivity. It assures patrons that they are engaging with a business that values exceptional culinary experiences, setting you apart as a leader in the industry.

Please contact us if you’re interested in becoming a certified Kobe Beef retailer.

Mark Melnick, the former president of Trex, is celebrated as a trailblazer in the Japanese Wagyu industry and continues to be one of its most impactful figures. He independently developed Trex into one of the premier importers of Japanese Wagyu, firmly establishing the company as a market leader in the U.S. His unparalleled expertise and steadfast dedication have established benchmarks for excellence, quality, and authenticity within the industry.

Mark holds the position of Commissioner and Official Inspector for Kobe Beef in the United States, a role that underscores his essential contribution to preserving the integrity and prestige of Kobe beef across the nation.