Why Wagyu

For the producer, the Wagyu breed is unsurpassed in tenderness and carcass quality, paying high premiums. The low calving weights of the breed means calving ease even for first time heifers. The Wagyu breed is known for its docile nature and hardiness, adapting to most any environment. Wagyu Genetics can be breed into most any other breed for improved marbling, tenderness and carcass quality.

For the consumer, Wagyu beef is unique in its health benefits. It's high concentration of Omega 3 and Omega 6 fatty acids is unique to the breed. Comparable to olive oil and salmon. Another advantage of Wagyu beef is its three times higher concentration of mono-unsaturated fats compared with any other beef. The tenderness and flavor of Wagyu beef is unequaled in providing the greatest eating satisfaction.