We care about our cattle’s diets because we care about yours.
Most Wagyu cattle slaughtered in the United States are only half Wagyu. What sets our herd apart from most is that the calves we raise on our farm are between 75% and 100% Wagyu. We have learned from experience that the higher-percentage Wagyu animals are much more expensive to raise, but the succulent meat they provide is worth the difference.
We achieve fine marbling and tender taste through superior forages developed when we were a grass-fed operation. All ages are fed a quality vegetarian diet with ingredients tested for nutritive value, and each cow receives a diet that was especially formulated for their age group.
Our vegetarian-finished Wagyu has generous marbling and enriched flavor that is only possible because of this diet. It also has the taste that is making this breed famous.
We implanted very expensive fullblood Wagyu embryos from registered fullblood Wagyu cows and bulls. It was a risky venture for us, that was, until we tasted our first, very own Wagyu beef. WOW!
All slaughtered animals are antibiotic and growth hormone free.