Our Wagyu
American Wagyu, raised right
American Wagyu combines Japanese Wagyu genetics with traditional American beef breeds. The result is beef with abundant, fine marbling, a buttery texture, and deep beef flavor — without the price of full-blood imports.
Michelin
Herd Sire · American Wagyu
Marbling you can see
Wagyu genetics lay down intramuscular fat in fine flecks rather than thick seams. That marbling melts as it cooks, keeping every bite tender and juicy.
Patient finishing
Our cattle are given the time they need to finish well. Slow, steady growth builds flavor and consistency from animal to animal.
Low-stress handling
Calm cattle make better beef. We work our herd quietly and keep them on pasture with clean water, shade, and room to roam.
Processing you can trust
Every animal is processed at a USDA-inspected facility, dry-aged, cut, vacuum-sealed, and labeled. Ask us about hanging time and cut options.
Your Privacy
We sell beef, not data.
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Taste the difference
Start with a few steaks or stock up with a beef package.