What is Wagyu?
What Is Wagyu
Wagyu translates to “Japanese cow,” but it’s much more than that. In the U.S., the term refers to cattle bred from Japanese bloodlines, renowned for producing some of the world's most premium beef.
Why is Wagyu Unique?
- Unmatched Marbling: Intricate fat distribution enhances tenderness and delivers deep, savory flavor.
- Better Fat Composition: Naturally rich in omega-3, Wagyu beef may support a healthier fat profile.
- Gourmet Experience: Every bite offers a velvety texture and rich, melt-in-your-mouth indulgence.
Grading Beyond Prime
Wagyu is known for marbling that goes beyond USDA Prime—so rich and refined it exceeds the top of the U.S. grading scale. While Prime beef maxes out around a BMS 5, authentic Wagyu can reach a BMS 10–12.
When you buy from us, you're getting the highest-quality beef available in the U.S.—period.
Health Benefits
Wagyu beef isn’t just rich in flavor—it’s also rich in good fats. Thanks to its high oleic acid content, the same heart-healthy fat found in olive oil, Wagyu may be a smarter choice compared to other types of beef. It can be part of a balanced diet that supports heart health, without sacrificing taste. With its melt-in-your-mouth texture and unmatched flavor, Wagyu provides a luxurious dining experience that also offers a nutritional edge.
History of Wagyu in the USA
Wagyu cattle first arrived in the U.S. in the late 1970s, with limited imports continuing until Japan banned exports in the 1990s. That small, exclusive gene pool became the foundation of American Wagyu. Today, thanks to careful breeding and verified genetics, our farm proudly offers authentic, fullblood Wagyu—descended directly from Japan’s most prized cattle.
It’s not just premium beef—it’s a piece of history.
