Information

Buying in bulk is an economical way to stock your freezer with fresh healthy beef from a rancher you trust.

Pricing is based on hanging weight with a whole carcass weighing 700 to 1,000 lbs.

Absolutely! We encourage families and small groups to go in together on whole/half animals in order to get the best price possible, as larger orders have lower price points.

One-quarter (250 lbs hanging weight): approximately 150lbs finished product – allow 5 cu/ft of freezer space.

One-half (500 lbs hanging weight): Approximately 300lbs finished product – allow 10 cu/ft of freezer space.

Whole (1,000 lbs hanging weight): Approximately 600lbs finished product – allow 20 cu/ft of freezer space.

One cubic foot of freezer space will hold approximately
30 lbs. of packaged beef.

Our animals are processed in a USDA regulated facility.

We don’t age the beef since Wagyu already has the tenderness and great flavor other beef lacks. Processing takes several days so there is always some aging inherent in the process.

The animal is harvested, butchered and wrapped by the processor following our cut sheet intructions. The meat is then flash (hard) frozen for safe shipment to the designated delivery location.

It takes about three years to raise American Wagyu cattle from calf to harvest. Our animals are well cared for and live stress free lives with plentiful grass and hay (mainly during the winter), fresh clean water and abundant shade.

All our calves are grass fed for the first part of their lives on our ranch’s (herbicide and pesticide free) meadows, then grain finished for up to 400 days before harvest.

This produces the high level of marbling and tenderness, and the robust flavor preferred by the American consumer.

We believe our exquisitely marbled Wagyu beef, exhibiting abundant fine-grained, intramuscular fat streaks, is some of the most decadent, tender beef you will ever savor.

‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.

Wagyu initially were used as draft animals in agriculture, and were selected for their physical endurance. This selection process favored animals with more intra-muscular fat cells – ‘marbling.’

Due to the selective breeding that was used to store more intramuscular fats, the Wagyu breed produces a superior cut of beef compared to most other breeds. When it comes to beef quality, more intramuscular fat means more marbling – resulting in higher carcass grading. The majority of American Wagyu carcasses grade as prime. And, in fact, they often times grade above prime – meaning the USDA scale doesn’t formally account for such highly marbled beef.

With one bite of American Wagyu beef, you will be hooked! It will be the most tender, flavorful, and rich cut of beef you have ever tasted!

Yes and no. Wagyu  is the breed of cattle used for Kobe beef, but it can only be called “Kobe” if the cattle were raised in the Kobe region of Japan. The U.S. Department of Agriculture does not permit the use of the term “Kobe” as an isolated label (i.e., Kobe Beef) in recognition of the trade protections required from Japan. In the USA, the meat is called American Wagyu Beef or American Style Kobe Beef.

• Full-blood. Full-blood Wagyu is 100% traceable to Japanese Wagyu with no indication that the cattle have been crossbred. They can only be bred from two full-blood Wagyu parents.
• Crossbred. Crossbred Wagyu has been crossed with another breed, most commonly with Black Angus in the United States. F1 Wagyu are 50% Wagyu and 50% Black Angus. F2 Wagyu are F1 cattle crossbred with full-blood Wagyu, making the offspring 75% Wagyu and 25% Black Angus. If crossed again with another full-blood Wagyu, it will be considered F3, which is 87.5% Wagyu and 12.5% Black Angus. A fourth cross, or F4 Wagyu, would be considered purebred Wagyu.
• Pure-Blood. Pureblood Wagyu contains more than 93.75% pure Japanese Wagyu DNA.

Our American Wagyu beef is crossbred full-blood Wagyu with Black Angus or Black Brangus, at a minimum F1.

This produces the high level of marbling and tenderness, and the more robust flavor preferred by the American consumer.

We believe our exquisitely marbled Wagyu beef, exhibiting abundant fine-grained, intramuscular fat streaks, is some of the most decadent, tender beef you will ever savor.

The health benefits of Wagyu are are claimed in several scientific studies. A study published in 2016, states Wagyu beef has higher amounts of monounsaturated fats than other meats. Monounsaturated fats can lower LDL cholesterol (the ‘bad’ cholesterol) and increase HDL cholesterol (the ‘good’ cholesterol). It states within the study that potentially, it could reduce the risk of cardiovascular disease. For this reason, monounsaturated fats are also known as ‘heart-healthy fats.’

Pennsylvania State University published a positive study in 2011 (published in the American Journal of Clinical Nutrition). The PSU study concluded that eating monounsaturated fatty acids – contained in Wagyu in high levels – is better for your heart than eating specially formulated lean products.

As well as a better ratio of monounsaturated fats to saturated fats, even the saturated fat in Wagyu is unique. Around 40% of the saturated fat in Wagyu meat consists of stearic acid, which reportedly contributes to keeping the impact on cholesterol levels low.

Conjugated linoleic acid (CLA) is found in Wagyu meat and is believed to help boost our health. It may help decrease the risk of heart disease and type 2 diabetes, and contribute to weight loss. Wagyu is a great source of CLA and contains approximately 30% more than other cattle breeds.