What is Wagyu?
Wagyu is a Japanese beef cattle breed that is renowned for its exquisite taste and tenderness due to intramuscular marbling made up of mostly monounsaturated (healthy) fat. When 100% Fullblood Japanese Black Wagyu cattle are bred, raised and fed properly, their meat commonly exceeds the top USDA prime grade of 3 by scoring higher than an 8 on a 12-grade marbling scale. There are only about 4,000 registered 100% Fullblood Japanese Black Wagyu cows in the United States, making them highly prized and sought after.
New York Born & Raised 100% Wagyu Beef
We breed and raise DNA-verified and registered 100% Fullblood Japanese Black Wagyu Cattle whose lineage can be traced to Japan. The beef that is produced is among the highest quality Wagyu beef in the United States.
The process starts with use of high-marbling genetics from cattle used to make Kobe beef in Japan. The animals are pasture-raised on a family farm in a stress-free environment, with 24-hour access to concierge veterinary services. Their comfort is our number one priority. A nutritionist oversees their diet of high-quality grains and grasses, and they are supplemented with vitamins and minerals. No antibiotics or hormones are used to enhance their growth. The end product is 100% natural.
Our cattle are finished on grain and free-choice grass hay to produce the best, most flavorful intramuscular marbling. It takes 28-30 months to achieve this. Most other cattle are brought to market at the age of 12-18 months.