Our American-Wagyu Kobe style beef cattle are born here on our pastures and raised on their mother's milk.  At eight months old they are let out on to pastures of grass and clover where they graze until they are 800 pounds. Creep feeders are introduced to the pastures and the cattle feed a vegetarian diet for 300 days. 

(Fattening cattle for a specific number of days is not a guarantee of how a steer will grade, but research and Wagyu industry experience suggest that all these cattle will finish as choice or prime)

**With our Wagyu bulls we are introducing to the highest marbling breed of cattle in the world.  

**A "Prime" American-Wagyu steak at top restaurants is sold for $50+ for a 8 oz. NY Strip.

**The American-Wagyu beef you purchase from us is the best beef created from original genetic lines of Wagyu cattle from Japan.  Our beef is know for its flavor, remarkable tenderness, and tremendous marbling – making it the highest grade beef available in the United States.   It hails the legendary tenderness that Japanese Kobe Beef is known for.

**Wagyu meat is striking because of its wonderful marbling which results in a never-before-experienced succulence that sends the taste buds reeling. The fat in the meat has more monounsaturated fats and melts at room temperature which makes Wagyu beef suitable as part of a lower-cholesterol diet.

**The high degree of marbling adds an extraordinary depth of flavor which makes American-Waygu beef a culinary delicacy.

Learn more about the Waygu Cattle breed:

American Wagyu Association

Lone Mountain Ranch - Wagyu Facts

University Of Washington - Wagyu Cross Breeding