‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.  As we switch over from Angus to Wagyu, we are purchasing and raising 100% Japanese Wagyu. It means that the Wagyu have unmixed ancestry – their sire (father) is Fullblood Wagyu and their dam (mother) is Fullblood Wagyu. Wagyu are not Kobe, because they are raised in the U.S. and not Japan.  Our cattle are registered with the American Wagyu Association.

Wagyu beef is arguably the best and most expensive beef money can buy. BUT, it takes a lot of effort to produce that serving which contains the high level of marbling, flavor and tenderness that one expects if sitting composed at the top of the beef world.

The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.  That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.

And it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

(reference: American Wagyu Association)