Why Wagyu?
What makes Wagyu different
Wagyu is a Japanese breed of cattle famous around the world for its marbling: the fine streaks of fat running through the meat. That marbling melts as the beef cooks, giving Wagyu its signature tenderness, juiciness, and rich, buttery flavor.
Full Blood Akaushi
Our cattle are Full Blood Akaushi, also known as Japanese Red Wagyu. "Full Blood" means 100% Wagyu genetics, with no crossbreeding with other breeds. Much of the "Wagyu" sold in the U.S. is crossbred with Angus. Ours is the real thing.
A different kind of fat
Wagyu marbling is naturally higher in monounsaturated fat, the same type of fat found in olive oil. That's a big part of why Wagyu fat melts at a lower temperature and tastes so rich and smooth.
Raised on our family farm
Every animal is raised on our farm in central Virginia from birth to processing. No feedlots, no middlemen. You know exactly where your beef comes from.
How to cook Wagyu
- Keep it simple. Salt and pepper are all you need. Let the beef shine.
- Don't overcook it. Medium-rare to medium lets the marbling melt without drying the meat out.
- Skip the extra oil. Wagyu brings its own fat to the pan.
- Let it rest. Give steaks about 5 minutes before slicing.