Prime and Choice Beef
At Bush Brothers, we only carry the highest quality USDA Choice and Prime Beef. Of all the cattle on the US Market, approximately the top 60% attain the USDA Choice grade, while only the top 2% attain the USDA Prime grade. Only the best of the USDA Choice and Prime Grades satisfies our exacting standards and hand selection. You can be assured that if you are buying Bush Brothers steaks and chops, you are getting the best of the best.
All of Bush Brothers’ steak cuts are aged for at least 28-days. This wet-aging process allows the meat to tenderize and develop its flavors. Beyond this wet aging process, Bush Brothers has been an industry leader in dry-aged beef, spending decades perfecting the perfect temperature and humidity to produce the finest tasting dry-aged beef. There is no finer steak than a USDA Prime, Hand-selected, Bush Brothers Dry-Aged cut.
Highly consistent sizes and flavors are very important factors for Chefs and Butchers alike. For this reason, Bush Brothers offers two distinct certified beef programs.
Bush Brothers Natural beef is produced by Creekstone Farms All-Natural Black Angus®, a brand for the discerning customer, desiring to add an All-Natural, Antibiotic-free beef product to his menu, without sacrificing the tenderness, juiciness, and flavor of Bush Brothers’ Beef. Creekstone Farms is an ultra high quality, consistent product that is produced under a strict All-Natural program. Unlike most supposed natural programs, ours follow a birth-to-box approach to raising its animals; none of the animals will ever be dosed with antibiotics, steroids, or growth hormones. They will never be fed non-natural feed. This Choice and Prime program provides a range of products that can fit the needs of the finest of steakhouse or the most economical of restaurants.
The famed Wagyu Beef of Kobe, Japan has a storied history and a fantastic reputation. Many people know that Kobe Beef is the rich tasting, well marbled beef that comes from Japan. What people don’t know is that the Wagyu breed is what makes Kobe Beef so spectacular. So what makes Wagyu so much better than other breeds? Genetically, Wagyu is enriched with higher concentrations of conjugated linoleic acids (CLA's). These CLA's have been shown to have significant anti-carcinogenic effects. In addition, Wagyu beef is genetically predisposed to intense marbling, and produces a considerably higher percentage of monounsaturated (good) fat and Omega 3-6 than any other breed of cattle. These factors allow for the rich, fatty taste and juicy, marbled texture that is the signature of the breed.
Here at Bush Brothers, we feature Greg Norman Signature Wagyu Beef from Australia. This product is raised for the Japanese Market and has many of the signature characteristics of its Japanese kin, while not reaching the high price point of Japanese Wagyu, or the complete unavailability of true Kobe Beef. Greg Norman Signature Wagyu is scored on the Japanese Marbling Scale and can be bought at scores from 3 to 12. This allows for consistent quality and marbling from steak to steak, and makes the lower marbling products more price competitive.