We only ship second day air to make sure the meat gets to you fresh.

Our Wagyu have the lineage all the way back to Japan. We register our herd with the American Wagyu Association. We chose to do Wagyu because they are very docile and happy cows.

We grass/forage finish our Wagyu. Cattle are not made to digest grains. Our cattle are on grass/forage pasture in the summer/spring and hay in the winter. Grass/forage finished beef gives you a real beef flavor. When cattle eat corn or grains, it will change the taste of the meat. When cattle were put on this earth, their digestive system was designed to digest grass, clover, alfalfa, and other plants. They thrive the best on a no grain diet. Our cattle will marble just the same as a grain finished beef but will have a better beefy flavor to their meat.

There is a lot of hype out there about grass fed beef. In all reality, all cattle eat grass. That means all cattle are grass fed. Grass fed beef can also be finished on grain. Just because the grower says that their beef are grass fed, doesn’t mean that their beef are not grain finished. Our cattle are grass finished. This means they will not be finished with grain. They will be finished on grass/forage.

Because of our program we have our Wagyu on, we will not be able to have T-Bone or Porterhouse steaks. We will have the New York Strip and Tenderloins AKA Filet which is a T-Bone or Porterhouse without the bone in between them. Basically the New York Strip and Tenderloin AKA Filet are the two sides of meat that make up the T-Bone and Porterhouse steaks.

The optimum way to cook wagyu is medium rare or 130-140 degrees.