Wagyu Beef

MaMa Jean’s takes great pride in offering American Wagyu beef, sourced from the reputable J.B. Kobe Farms located in Nixa, Missouri. Known for its exceptional quality, Wagyu cattle hail from Japan, where they produce the renowned Kobe beef. This isn’t just premium beef; it’s a cherished tradition steeped in Japanese history dating back to the second century. In contrast to the expansive American farmlands, ancient Japanese farms were nestled among the mountains, fostering small, isolated herds. These black Wagyu cattle, originally used for pulling carts and plows, naturally developed distinct traits like larger forequarters and lighter hindquarters. Their slower growth and smaller frames necessitate meticulous care, setting them apart from conventional cattle breeds. Historically, beef consumption in Japan remained modest until post-World War II. However, by the 1980s, Kobe beef became a sought-after delicacy, celebrated for its unparalleled tenderness and flavor. While some U.S. farmers attempted to replicate Kobe-like products, many fell short by failing to source pure Wagyu cattle. At J.B. Kobe Farms, attention to detail mirrors the rigorous standards of traditional Japanese Wagyu farming. Owners Justin and Joey Baker prioritize quality, ensuring their cattle graze to enhance omega-3 levels. Each animal matures slowly, reaching at least three years old before being processed. Their cattle are free from antibiotics, steroids, and hormones, reflecting a commitment to ethical practices. What distinguishes Kobe beef is its strict adherence to the Tajima strain, a specific Wagyu lineage. J.B. Kobe Farms raises cattle with this heritage, verified through DNA testing to ensure authenticity. Unlike other U.S. producers, who often rely on only 50% Wagyu genetics, J.B. Kobe beef boasts at least 87.5% Wagyu ancestry. The grading of Wagyu beef depends on its marbling—visible white fat lines within the meat that enhance flavor and tenderness. In the U.S., only 2% of beef qualifies as prime, with an even smaller portion surpassing prime. Yet, every cut of J.B. Kobe Wagyu beef achieves the highest grade possible. Our partnership with the Baker family runs deep. They frequently participate in local events, engaging directly with customers and showcasing their craft. As members of the American Wagyu Association, they uphold the integrity and excellence of Wagyu beef production. Whether you’re savoring a burger or enjoying a steak, the exceptional taste of J.B. Kobe Farms speaks volumes about their dedication to quality.

Food Sweetener

Best Health Natural Sweetener Tagatose, which has a very similar taste and texture to sucrose. Sweetness is as 92% as sweet as sugar, but with only 38% of the calories.

Tagatose is generally recognized as safe (GRAS) by the FAO/WHO. USA Food and Drug Administration approved tagatose as a food additive in October 2003 and designated it as generally recognized as safe (GRAS). Korea Food & Drug Administration approved tagatose as health functional food for antihyperglycemic effect. European Food Safety Authority (EFSA) approved tagatose as novel food and novel food ingredient.

Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient.

Tagatose is produced from Galactose through an enzymatic process. The health effects of Tagatose on blood glucose level after meal. Tagatose is a natural sweetener. a sweet fillers, suppress high blood sugar. It can improve the intestinal flora, and anti-tooth decay, eliminate bad breath.

1. Anti-hyperglycemic effect
2. Low Calorie : 1.5kcal/g

3. can improve the intestinal flora
4. Anti-tooth tooth decaying

5. Similar sweetness and sensory profile compared to sugar

Tagatose is an interesting natural sweetener that is just slightly less sweet than sugar. It has 92% of the sweetness but only 38% of the calories so it is useful as part of a calorie controlled diet. It is a monosaccharide with a simple molecular structure similar to glucose.

It has a good taste and a texture similar to sugar. It occurs naturally, but in small quantities in milk, also in certain fruits.

It has less than half the calories of sugar. It has a zero glycemic index. This makes it very suitable as part of a diabetic diet. Unlike most sugars it is not harmful to teeth, in fact it has been shown to help prevent damage to teeth. It is also a prebiotic. This means that it assists in the development of beneficial bacteria in the gut. It is also reputed to slow the absorption of glucose into the bloodstream, so it may be of additional use for diabetics in this regard.

1. Used for jam, jelly production, drinks, milk drinks, oyster sauce, soy sauce and other condiments accessories.

2. The pharmaceutical industry takes it as medicinal syrup sweeteners, thickeners, used in the production of high-end candy and hard candy.

3. Used in healthy products.

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