WAGYU BEEF

 

We strive to raise the most flavorful meat while doing so in a natural, humane and sustainable way.

 

Why Wagyu?   Derived from the Japanese Kobe breed, Wagyu were originally used as working cattle, thus their muscle composition is different. Wagyu have marbling characteristics that naturally enhance, juiciness, tenderness and flavor. Their genetic predisposition yields meat that contains a much higher percentage of omega- 3 and omega- 6 fatty acids compared to Angus and other typical cattle breeds. The word “Kobe” is reserved for cattle from the Kobe region in Japan; similar in that "Champagne" can only be used to describe sparkling wine from that region in France. 

 

ABOUT OUR COWS

• We raise our cattle free of hormones, antibiotics and grain.

• We use rotation grazing principles on the finest grass to ensure the cows have enough to eat while not over-grazing the land. In the winter months our cows graze on an abundance of hay.

• We fence out the natural water sources on our land to protect our streams, rivers and ponds.  The cows have unlimited access to fresh water year round.

• Our cows are born and raised to maturity on the farm in a stress-free environment creating a delicious end product.

 

EATING HEALTHY

Whole, half and custom cuts are available. Please contact us for details and pricing.