Knights Valley Wagyu will not be shared with corporate restaurants or chefs that long ago put away their knives. This is our contribution to the ranch to fork food community. We share our story to inspire others to think differently about agricultural production.
“At Harbor House we focus on the finest local and sustainable products we can source. The Knights Valley Wagyu not only gives us the opportunity to serve something we truly believe in, but rivals the beef in japan while being completely unique to our region.”
- Matthew Kammerer
Chef at The Harbor House Inn
“We are excited to be working closely with Knights Valley Wagyu which allows us to serve locally sourced, 100% pure bred Japanese Wagyu, raised with the utmost care for the wellbeing of the animals and the quality of the beef. We are proud to continue to showcase the best of Sonoma through this program.”
- Kyle Connaughton
Chef at Single Thread
