Meat + Poultry - September 2010 - 78

"That picture is me; that's my claim
to fame. So if somebody looks at my
label and says 'who the hell is Kobe
Frank?', they can turn the package over
see a picture of a guy who knows what
quality is and that price is no object."
Austin also procures Wagyu
briskets for Kobe Frank's brand of
pastrami and corned beef, which
are shipped, processed and cooked
by Bronx-based Nations Best Meat
Wholesalers Inc. and carry the Kobe
Frank label. Valenza's line of deli
products, made from Kobe-style
beef, were also rolled out about two

duced and processed by just a handful
of companies. He's anxious to tell the
Kobe beef story and to give consumers an opportunity to taste its quality
in foods familiar to everyone.
"There's an opportunity to bring
American Wagyu Kobe beef to a

mass market through their two favorite foods: hamburgers and hot
dogs," Valenza says. "It's time to get
the story out." ■
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New Kobe beef products include the
retail introduction of 6-oz. fresh Kobe
burgers. (Photo courtesy of Kobe Frank)

years ago and have become mainstays at several specialty neighborhood grocery chains in the region.
The latest chapter of Valenza's
business life is still ramping up, but
he has high hopes and plenty of ideas.
Looking forward, Valenza is almost
giddy when talking about the introduction of several other new, Kobestyle products now being sold under his Kobe Frank brand. The new
products include the retail introduction of 6-oz. fresh Kobe burgers, as
well as Kobe beef hot links. "These
are spicy, hot sausages with cool
cheddar cheese, which will be packaged for retail," Valenza says.
"One of the reasons I chose hamburgers and hot dogs is because there
are only 30,000 Wagyu cattle killed
per year," Valenza says, and there is a
demand for that limited supply of premium product that is currently pro-

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www.MeatPoultry.com * September 2010 * Meat&Poultry * 57

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Meat + Poultry - September 2010

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