Raising American Wagyu cattle is a full time operation that requires hard work to ensure our bloodline produces the best beef possible. Part of our process involves selectively breeding Wagyu to encourage a variety of key personality traits and characteristics.
For a quick history lesson, ‘Wagyu’ simply translates to ‘Japanese cattle’. While there are four official Wagyu breeds, we use Tajima bulls from the Japanese Black breed.
Originating from the Hyogo prefecture, Tajima Wagyu is prized for its ability to develop extremely high degrees of marbling. We chose to work with this breed because their slow growth rates align with our slow finishing process which protects the health of our cattle. They are generally smaller framed with lower calving weights but produce superior beef with large eye muscles.
To create our American Wagyu herd, we crossbreed our full-blood Wagyu bulls with our herd of predominantly Black Angus cattle and raise the calves right here on our Kentucky farm.
Beyond bloodline and breed, we also focus on our herd’s general quality of life. We raise our cattle in a low stress environment with familiar faces, minimal transport, and an open air compost barn, so there is no need to use hormones or antibiotics. As a result, our beef exhibits exceptional marbling and depth of flavor.