Family-Owned Claims to Fame
Proudly, our Wagyu beef are always raised without:
- Growth Promotants
- Animal By-Products
The Waygu Breed
A prestigious breed known for their superior marbling, tenderness, and buttery flavor; Wagyu is a breed of cattle from Japan that first surfaced in the United States in 1975. Now you will find it in the finest restaurants around the world. The fine texture produces that tenderness you can’t beat.
The American Wagyu Association (which we are a proud member of) was founded in 1990 to register Wagyu Cattle and continues to develop a sustainable industry in the United States.
Conjugated Linoleic Acid (CLA) is found in Wagyu at about 30 percent more than any other beef breed. Foods high in CLA have fewer negative health effects.* Fat generally has a negative connotation, which leads to expectations of lean red meat. However more and more positive research regarding Wagyu’s mono-unsaturated to saturated fat ratio continues to surface. Wagyu beef has been documented by Dr. Stephen Smith at Texas A&M to be a sufficient part of a well-balanced, low cholesterol diet and can help lower harmful serum cholesterol.