The first time you taste Mishima Reserve you’ll know the difference. The incredible flavor. The way it melts in your mouth. This is no ordinary cut of beef.

The reason for this incredible taste and tenderness comes down to our process, which is painstakingly managed with the final dining experience in mind. You can see it on the cutting board, how the fat weaves through the meat. Mishima Reserve’s premium beef is so well marbled that the quality eclipses USDA Prime.


All Mishima Reserve beef comes from full-blood Black Wagyu bulls, the Japanese breed that elevates beef to a luxury, crossed predominantly with Angus cows. Born and bred in America, our cattle begin life in the pasture. We work with a network of family ranches and manage every aspect of the cattle’s lives, from breeding to feeding to care, to ensure the result on your plate is consistently and incredibly delicious.

Slow fed and humanely raised

Typical U.S. beef cattle are finished in 90-120 days to get them to market quickly. Our cattle lead a very different life. Not only is this better for the cattle, but it allows time for the meat to richly marble.

  • Born and raised in the pasture
  • Finished for an extended period of 350-500 days
  • Easy access to clean air and water

Superior feed and ingredients

We build on the incredible genetic potential of our wagyu bloodlines with an uncompromising feeding and breeding program that brings out the very best in our cattle’s potential.

  • Only high-quality, vegetarian feeds – grass and grain, rolled corn, corn silage, alfalfa, barley, and wheat straw
  • No animal by-products
  • No added hormones or growth promotants of any kind



Indigenous to Japan, the Wagyu breed is best known for its ability to produce tender, beautifully marbled beef. 

An ancient breed, Wagyu cattle were selectively bred for centuries to strictly 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 beef 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.




The Wagyu breed was not intended to become the best meat-quality breed in the world. That happened quite by accident.

Around the year 100, Wagyu cattle were brought over from China and Korea to Japan and for the vast majority of its history, the Wagyu breed was strictly a work animal. It worked in the rice fields, the mines, and the forestry industries. It was never a food animal. In fact, until 1860 when Emperor Meiji eased the restriction, Japanese did not eat the meat of any four legged animal, as a part of their Shinto beliefs.

Generation upon generation, the keepers of the Wagyu breed selectively bred for cattle that could work long days and live a long, productive work life.

One adaptation that resulted from selective breeding pressure was the ability of Wagyu cattle to store energy in a form that they could quickly access. This energy was stored as fat within the muscle tissue. In other words, Wagyu developed the ability to produce thoroughly marbled beef, which is the source of the beef’s remarkable flavor and texture.

Selective breeding also led to the fat of Wagyu beef having a composition much different from other breeds, with a lower melting point, making it much more liquid at body temperature. This liquid fat kept the Wagyu cattle’s muscles and joints better lubricated, leading to a much longer working life. Today in ‘beef terms’, this means Wagyu beef contains less saturated fat and more unsaturated fat than other beef, making it a lighter, sweeter, and healthier fat.

After World War II, Japanese soldiers had developed a taste for beef abroad. Combined with the mechanization of the 1960’s where tractors took the jobs of Wagyu cattle, for the first time, a market was created for Wagyu cattle as ‘beef’ animals. It was then that the amazing characteristics of the Wagyu breed were fully realized. Today, Wagyu is the breed behind the most luxurious beef brands in the world, such as Kobe Beef, Matsuzaka Beef, Omi Beef, … and Mishima Reserve.


 Kurt Beecher Dammeier

Kurt Beecher Dammeier

Kurt Beecher Dammeier

Everything Mishima Reserve does comes down to creating an unparalleled culinary experience. No surprise, considering the owner is a chef. Kurt Dammeier’s made a name as a chef and culinary entrepreneur as the founder of Seattle’s landmark steak house The Butcher’s Table, as well as Beecher’s Handmade Cheese and several other delectable restaurants and artisan food brands. The common thread running through all Kurt’s ventures is a love of great food and a commitment to pure ingredients and practices.

Thank you for your interest in Mishima Reserve.

For wholesale questions:

[email protected]

For general questions:

[email protected]

Mishima Reserve is part of the Sugar Mountain family of brands.