Originally a breed of cattle from Japan, Wagyu cattle was typically a working or draft breed.
Because of the nature of their work, Wagyu developed a much higher density of intramuscular fat to draw on for energy reserves when working. The abundance of intramuscular fat, or what is commonly referred to as marbleization, resulted in a level of tenderness that was seldom achievable in typical commodity beef. It is also a healthier option when compared to other commercial cattle breeds.
No other breed can deliver a higher ratio of monounsaturated fats (the good kind) to saturated fats while also remaining delicately tender. Wagyu also contains a higher concentration of omega-3 and omega-6 fatty acids that play a key role in regulating blood pressure as well as inflammatory responses. Wagyu is prized for its texture, which can be described as melting in your mouth. It is not surprising that Wagyu is highly sought after by chefs and gourmets alike.
Get to know your cattle:
Know exactly where your beef is coming from and how it was raised. It is our goal to provide a bridge to connect our customers directly to their food. Our Wagyu cattle are born and raised on our ranch and are free of hormones and antibiotics. Pasture-raised, our cattle grow up on a purely grass-fed diet before being finished on a Wagyu specific grass/grain ration to increase their intramuscular fat leading to a highly marbleized and tender final product.