Fullblood Wagyu are 100% traceable to Japanese herds with no evidence of crossbreeding. These cattle are the offspring of a bull and cow whose forebears originate in Japan.
What is important in our breed plan is to balance the four ancestral lines of Black Wagyu:
- Tajira/Tajima – known for their marbling
-Shigenami – known for their larger frame and good nature
- Tottori/Kedaka – known for their larger frame and good nature
- Fujiyoshi – known for improved milk and larger frame
Marbled = Flavor
This coveted Japanese beef tastes unlike any other meat you have tried. It has an incredible depth of flavor, predominantly because of the impressive marbling of its fat. The marbling is a result of centuries as a working cattle used in agriculture.
Restaurant Quality Meat at Home
Our award-winning Wagyu has been used by some of the best chefs in the country