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Our Wagyu

100% Fullblood. Not the 50/50 you'll find elsewhere.

Most "American Wagyu" sold in butcher shops, grocery chains, and online is a 50/50 cross with Angus or dairy breeds — what the industry calls F1. It's marketed as Wagyu, but it's mostly something else.

Ours isn't. Every animal in our herd is 100% Fullblood Wagyu, with genetics that trace directly to Japanese Kuroge cattle — the same lineage as Kobe, Matsusaka Ushi, and Ohmi beef. Every animal is genetically verified and registered with the American Wagyu Association.

The difference is significant. And you taste it.

Wagyu and grass-fed.

Most Wagyu is grain-fed. Most grass-fed beef isn't Wagyu. Ours is both.

That matters for flavor — and for health. Grass-fed Wagyu is much higher in Omega-3 and Omega-6 fatty acids than grain-fed cattle, fats that are critical to heart and brain health. You get the marbling Wagyu is famous for, with the nutritional profile of true pasture-raised beef.

(We also offer grain-finished Wagyu for customers who want the classic, heavily marbled restaurant experience.

The marbling that matters.

Less than 5% of U.S. beef earns the USDA Prime grade.
Approximately 90% of Wagyu-influenced beef earns Prime.

Our breeding program is built around genetics that produce highly marbled beef even on a grass-fed, pasture-raised diet — a combination most operations can't deliver.

Certified, verified, accountable.

• Registered with the American Wagyu Association

• Genetically verified Fullblood lineage

• Beef Quality Assurance (BQA) certified — a national certification demonstrating our commitment to the quality and safety of the beef we offer

• Pasture-raised in Easton, New York

• No growth hormones, steroids, or unnecessary antibiotics

See where it all happens.

This kind of beef requires the right land, the right herd, and the right approach. Visit our 300+ acres of conserved farmland in Easton, New York.