Firelands Cattle Company: Kobe Beef


Firelands Cattle Company was founded in 2007 in Shelby, OH. The owners bring decades of experience of the food production industry. The herd that they get their meat from is located in Herminston, Oregon. The distinct marbling that you find in their meat comes from superior genetics and intense care during the rearing process. The feeding process is carefully regulated throughout the various stages of growth. Their cattle receive an all natural feed too. Their animals are all hormone free.

American Kobe is known to be one of the greatest tasting red meats available. The delicate marbling of the meat is what gives it the superior texture and taste Kobe is known for. Traditional USDA grading systems call for 6%-8% of marbled fat. For Firelands, they produce beef with a fat content of 20%-25%. The marbling in Kobe beef is mostly made up of monounsaturated fat which is known for lower LDL cholesterol. What this means is that you can eat this meat guilt free!

What products does Firelands Cattle Company offer? You can get 1/3 lb beef patties, T-bone steaks, rib eye steaks, rib steaks, tri-tips, porter house, sirloin, beef tenderloin, beef short ribs, and rib, english cut. I was able to try a few of these, and I can tell you that this meat is excellant! Everyone in my family couldn’t get enough of it! It is that good! We will definitely be getting this again!

Seared Steak

Seared Steak
  • 12 oz steak
  • 6 oz broccolini
  • ½ oz dill
  • 1 sweet potato
  • 1 oz peanuts
  • ½ t cinnamon
  • 4 T butter
  • 2 T Olive oil
  1. Bring pot of salted water to a boil. Cook the broccolini in the boiling water for 30 seconds.
  2. Fill a large bowl with water and ice cubes.
  3. Drain broccolini and transfer it to the ice water. When cold, set aside.
  4. Chop the dill.
  5. Peel the sweet potato and cut into 8 equal pieces. Add the sweet potato pieces to a pot with cold water. Bring to a boil, lower the temp, and simmer for 15 minutes.
  6. Drain the sweet potato and return to the pot. Add 2 T of butter and cinnamon and mash with a fork.
  7. Season the steak with salt and pepper. Heat the oil in a skillet over medium heat. When hot, cook the steaks for 2 minutes on each side. Remove.
  8. Heat 1 T of oil and the remaining butter in a pan over medium heat. When the butter has melted, add the peanuts and stir for 1 minute.
  9. Add in the broccolini until hot and crispy.
  10. Serve the steak with the sweet potato and broccolini on the side. Top with fresh dill.
Nutrition Information
Calories: 649 Fat: 38g Carbohydrates: 35g Protein: 43g


Mighty Meat Bison with Mushroom & Onions

Special thanks to Pritikin Longevity Center for the recipe!

Mighty Meat Bison with Mushroom & Onions
  • 4 four-ounce grass-fed, free-range bison steaks
  • ½ pound button mushrooms, cleaned and sliced
  • ½ pound shiitake mushrooms, cleaned and sliced
  • 4 garlic cloves, finely sliced
  • ½ pound onions, thinly sliced
  • 1 ounce balsamic vinegar
  • ¼ cup red wine
  • ¼ cup Low-Sodium Very Veggie Juice
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon
  1. Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
  2. Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
  3. Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
  4. Add wine, Knudsen Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
  5. Add bison steaks back to pan and simmer until bison is cooked through.