Ocean Tides – Global Wagyu Beef

Chef – Time To Get Down On The Farm   

American, Australian, and Japanese Wagyu

In October takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Finish your October with incredible Wagyu.

100% Pure Bloodline American Wagyu 

(Bos Taurus)

“The Lone Mountain Ranch has been in our family for over 50 years.”
Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008.
In 2010 the restaurant and consumer arm of the business was launched, bringing our 100% Fullblood Wagyu beef directly to the kitchens of professional and hobby gourmet chefs alike. Since then we have been growing both our herd and consumer offerings, launching our award-winning 100% Fullblood Sausages and Beef Jerky online and in gourmet retailers in 2014.

“Our Land”

Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.

Kobe Style American Wagyu 

(Bos Taurus)


Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and featured in a number of Michelin starred restaurants. USDA Prime, the highest USDA grade for beef does not adequately represent the quality of our distinctive and delicious beef. Only 3% of all beef in the US receives the designation of Prime, yet Snake River Farms far exceeds the standard.  For this reason, we utilize the Japanese marbling scale which accurately measures the marbling in Snake River Farms beef.
Snake River Farms carefully manages how our Wagyu/Angus cattle are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef one of the finest meats available.
Snake River Farms Wagyu/Angus cross cattle are raised along the high plain of the Snake River in Eastern Idaho. Our proprietary herd is one of the most highly regarded groups of American Wagyu cattle in the world. We have adopted many aspects of the heritage-steeped Japanese feeding method which takes up to four times longer than traditional U.S. cattle production methods. The result is stunningly beautiful beef that’s extremely tender, intensely flavorful, and a one of a kind dining experience.
Wagyu cattle, an ancient breed that was refined in the Kobe region of Japan, serve as the foundation for the Snake River Farms American Wagyu beef program. In the 1980’s family owned and operated Snake River Farms brought over a small herd of purebred Wagyu cattle to the United States, and have been perfecting their herd ever since.
SRF works with other western family ranchers who utilize our Wagyu Bulls (male cattle) on their beef cows (females) to raise the 50% Wagyu calves that make their way into the Snake River Farms American Wagyu Beef program. These cattle contain the characteristics that allow our beef to have the best of both worlds; exceptional marbling (intermuscular fat) that the Wagyu are famous for, and the desired and strong “beefy” flavor coming from your more traditional cattle breeds.
Once the cattle have been raised on the ranch, they are moved to eastern Idaho, along the Snake River where they are finished. We have adopted the same philosophy of the heritage steeped Japanese feeding methods, and though we do not massage them daily of feed them beer, the cattle do receive a balanced diet of Northwest ingredients that include Idaho potatoes, soft white wheat, corn and hay. The slow paced way that we finish cattle, four times longer than most cattle in the US, allows our American Wagyu to substantially increase their amount of marbling, or deposits of intramuscular fat. Though these cattle are genetically predisposed to greater marbling they actually have a lower percentage of saturated fat than any other breed.
When it comes to grading, American Wagyu out performs regular beef every single time. Prime, which is the highest USDA quality grade does not adequately represent Snake River Farms Beef, so we have developed a grading system that is a combination of the Japanese and U.S. grading systems. Our grading scale begins as USDA Prime which is equal to a Japanese “Beef Marbling Scale” or BMS 5 and goes up from there.

Kuroge Line American Wagyu 

(Bos Taurus )

All Mishima Reserve beef comes from cattle that descend from Kuroge Wagyu (Black Wagyu) bulls, the Japanese breed that elevates beef to a luxury. Wagyu has the unique, genetic ability to store fat within the muscle, which is the basis to the meat’s extraordinary flavor and tenderness.
In fact, Mishima Reserve’s premium beef is so well marbled, that the supreme quality of this beef eclipses USDA Prime beef.
Born and bred in America, Mishima Reserve cattle begin their life out at pasture. While US Beef cattle are typically fed for a period of 90 to 120 days, getting them to market as quickly as possible, our cattle live a different life.
After starting on grass, they are finished on grains, fed over an extended period of 350 to 500 days. Mishima Reserve cattle are raised slowly, with easy access to clean air, water, and premium feed, because not only is this better for the cattle, but it also allows time for the meat to richly marble.
We provide the ideal environment and high-quality feeds-like barley, rolled corn, corn silage, alfalfa, and wheat straw-and let nature do the rest.
  • No animal by-products, including rendered animal fats or animal proteins
  • No added hormones or growth promoters of any kinds
Indigenous to Japan, the Wagyu breed is best known for its ability to produce tender, beautifully marbled beef. Interestingly, the Wagyu breed was not intended to become the best meat-quality breed in the world. That happened quite by accident.
An ancient breed, Wagyu cattle were selectively bred for centuries to strictly to be work animals, able to work long days and live long, productive work lives.
Remarkably, this cultivation led to key adaptations in the beef quality and nutrition.
One is the unique ability of Wagyu cattle to store energy in a quickly accessible form, as fat within the muscle tissue. This is the reason behind Wagyu beef’s exceptional marbling.
The other adaptation is that much of that energy is in the form of mono-unsaturated fats, which has a lower melting point, enabling their joints and muscles to be flexible and loose throughout the long days. In fact, the Wagyu of today contains half the level of saturated fat and twice the level of mono-unsaturated fat, compared to other breeds, as well as higher levels of Omega 3 and Omega 6 fatty acids.
Despite being bred for centuries in this way, it wasn’t until the last 70 years that Wagyu cattle was considered as ‘beef’ animals. It was then that the amazing characteristics were fully realized and today, Wagyu is behind the most luxurious beef brands in the world.
  • Full-blood Black Wagyu bloodlines
  • Long-fed for over 350 to 500 days
  • No added hormones
  • Fed no animal by-products
  • Higher in omega-3 and omega-6 fatty acids
    than other breeds
  • Lower in saturated fat than other breeds
  • Highly marbled beef for great flavor and tenderness
  • Born and raised in the US

Tajima Line Australian Wagyu 

(Bos Taurus)

With a commitment to quality spanning more than 55 years, the Kerwee Group have embraced innovation to deliver Australia’s finest beef to the world’s most discerning markets. Today that commitment goes from strength to strength as Kerwee embraces new market opportunities and an ever increasing demand for high quality beef.The company has also recently completed a state of the art Temple Grandin designed cattle handling facility to promote clean, low stress handling practices where the animal’s health and well being are monitored and managed around the clock. Kerwee’s emphasis on nutrition is a key contributor to it’s quality product and has seen the company invest heavily in grain handling and boiler facilities. Designed to improve the nutritional value of feed these facilities provide steamed flake barley and wheat fresh to the bunk each day. Together with silage, molasses, brewer’s grain and minerals Kerwee’s animals are HGP (Hormone Growth Promotant) free and fed on a nutritious, GMO (Genetically Modified Organism) free feed for over 200 and 400 days before preparation and packing to the highest AQIS approved export standards.
The Tajiri or Tajima line is formed in the Kansai region, especially in the prefecture of Hyogo. The coat of this bloodline is black. Originally the animals were used as draft animals. This circumstance led to a greater development of the forequarters compared to the hindquarters.  Tajima cattle are generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent. The Tajima line is considered the most efficient line for producing high-quality meat. Our main focus is on genetic material from this line.

Pure Bred Kuroge Line Japanese Wagyu 

(Bos Taurus)

Wagyu is one of the most famous worldly known beef. Kuroge Wagyu is a breed of Japanese Black hair. They are raised in Japan. Each newborn calf stays with its natural mother for about 10 months. The calf is then sold to farmers who feed and fattened it with hay, rice straw, other roughage, barley and corn for the next 24 months. Extensive care and much labor spent to raise the cattle resulting in beef whose snow white fat thoroughly marbles the muscle the muscle meat. Only virgin heifers and steers are qualified to become Wagyu. Wagyu is raised all over Japan but Kagoshima and Miyazaki prefectures could be the most productive areas compared to other prefectures. They are raised by human beings and treated like their children. Each cow is assigned their own house (cowhouse). They are normally raised near the ocean or mountains which has cleaner air and water.
The Japanese invented this level of quality through generations of breeding history and refinement of their feeding techniques. A5 is the highest grade. The meat at this rank has the highest marbling of fat in its muscle meat, the fat is snow white color (lower ranking beef fat has a yellowish tinge), the muscle meat is bright red-orange and it has smooth melting texture.
The Japanese Grade is assigned after careful evaluation and scoring of five distinct carcass attributes. Only carcasses found to have the ideal score in each category are assigned the highest possible grade of A5. The five factors on which the carcass is scored are:

・Purity of Bloodlines
・Firmness and Texture of the Meat
・Color and Brightness of the Lean
・Quality, Luster and Color of the Fat


Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267

Ocean Tides – Bison, Venison, & Elk

Chef – Get Your Head In The “Game”   

 American Bison and Their Prairie Home Companions

Elk lets you inspire the kitchen and treat your guests to the extraordinary! Each month will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September grazing…

Chapter 1: The Hooved

American Bison – Buffalo (Bison bison)

Bison On the Hoof

A species so nice…Scientist named it twice. It belongs to pioneer survival. A native species that gave America legs…. literally. Also its hide, fur, meat, organs, and trade value were the predominant currency and sustenance of both Native and Pioneer folk. Even the methane potent dung could warm the frigid and then cook itself. Talk about low overhead… procures the history. Groups of Western Bison Ranchers commit to produce this noble protein to anyone who dares prepares this meat with the compassion that only comes from culinary professionals.

Deer “Venison” – Red Deer (Cervus elaphus )

Red Deer

Although not native, this is a “BIG” deer. The introduction of pastured Red Deer has revolutionize a part of the Venison demand. Presenting “slabs” of meat for a skilled hunter’s dinner table and readied and plentiful cuts for the chef who “hunts” for quality. Venison of this prestige has the distinguished “wild” flavor of game and the refinement of a pampered protein.

Elk – Wapiti  (Cervus canadensis)


The Elk is one of the largest land mammals in North America. They’re not only large in mass, but “large” in flavor. American Elk have a varied diet that presents a lean and “earthy” meat. Including grasses, plants, and even tree bark, the collage of nutrients that sustain this hefty beast produce a flavorful and deep red protein that plays well with the upcoming fall vegetable selection. The Elk’s appeal to Autumn Menus is as natural as the leaves turning. offers Elk that enables consistency in supply while preserving its natural characteristics.
Got Game?
Click the Red Link below and Call for Availability and Pricing.

Game- Bison Deer Elk

Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256

R+D: Grillin’ on the EVO

It’s that time again, when the Team tests some product and throws a party! No explanation needed – great food, great beers, and great company all done in style on the EVO Grill! We’ll let the pictures speak for themselves… Check it out!

EVO Grill

EVO Grill

New Zealand Coromandel Bay Oysters

New Zealand Coromandel Bay Oysters

Mishima Ranch Ultra Grade Wagyu Flatiron

Mishima Ranch Ultra Grade Wagyu Flatiron

Flatiron On The EVO Grill

Flatiron On The EVO Grill

Flatiron Sliced, Ready to Serve - Beautiful!

Flatiron Sliced, Ready to Serve – Beautiful!

Mishima Ranch Ultra Grade Teres Major

Mishima Ranch Ultra Grade Teres Major

#1 Tahitian Yellowfin Tuna

#1 Tahitian Yellowfin Tuna

Blackened Alaskan Halibut

Blackened Alaskan Halibut