Traceable Beef Produced With
No Added Hormones, No Antibiotics
Our American Style Wagyu beef cattle are born and raised on our southern Missouri farm. Calves are raised with their mothers until they are 10 - 12 months old at which time they are fence weaned. Calves then graze on pastures (with some hay and liquid supplements in the winter as needed) until they are around 20 months old. Then, the cattle we are finishing are introduced to creep feeders in the pastures for the next 10 months or until harvest.
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.
**Wagyu is one of the top marbling beef 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 derived from the original genetic lines of Wagyu cattle from Japan. Our beef is know for its flavor, remarkable tenderness, and tremendous marbling. It maintains 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:
"Natural Beef" is from animals that have received no antibiotics in their feed and have no growth implants. In contrast, almost all beef that you buy in the grocery stores comes from feedlots where the feed is "medicated" with antibiotics and the animals receive estrogen growth implants. "Natural Beef" is also primarily forage-raised beef, high in healthy Omega-3 fatty acids.