Coming Soon American Wagyu!

You may be wondering "What is American Wagyu?" Let us clarify,

The beef that most of us eat today in the U.S. comes mostly from European descent. Since its beginning in the U.S., it has evolved through selective breeding into a much different animal than what first stepped off the ships onto our shores many years ago. It is now a much better animal to supply beef to a growing population. It is hardier, and much more efficient at producing beef by growing quicker with less input cost. These are very good advancements both for the animal and for the people it feeds.

Wagyu, on the other hand, has been selectively bred for different traits. In the mid 1900’s, Japanese breeders began selective breeding to increase marbling and tenderness. Where the U.S. had efficiency in mind, the Japanese cared more about the eating experience. Cattle in the U.S. can reach slaughter around 15 months, Wagyu reach slaughter 30 months or longer.

When you breed these two types of cattle you get what is called a "Crossbred" and they can vary in purity depending on how much genetics of one breed is in the animal compared to another.

For more information about the Wagyu bred in USA visit our Wagyu Cattle page here