WAGYU is a Japanese breed of beef cattle ("wa" meaning Japanese and "gyu" meaning cow). Wagyu consists of four breeds of Japanese cattle; the Japanese Black, the Japanese Polled, the Japanese Shorthorn and the Japanese Brown.
We focus our efforts not only to maintain, but also to exceed the standards set by the American Wagyu Association. We are personally committed to ensuring a humane treatment of all our animals, right from the reproductive process and throughout their life cycle. We believe in maintaining an environment that encourages natural growth without the use of growth hormones. Our herd has a strict and balanced diet of barley (malting) and hay; never any soy or corn products. Finally, our fattening process is completed by feeding the herd maple beer.
What sets us apart from other breeders is that our animals are slaughtered between the ages of 26 and 32 months. The meat is then aged between 30 and 40 days producing a tender, juicy, naturally enhanced flavor.
In addition to eating the most tender, juicy and buttery flavored beef, there are numerous health benefits to eating Wagyu meat. One of these benefits is that Wagyu beef is an excellent source of essential fatty acids. Research across several US Universities shows that Wagyu meat has the lowest cholesterol of almost any kind of meat, high ratio of mono-unsaturated fat, significant amount of oleic acid, high levels of conjugated linoleic acid and high concentration of Omega 3 fatty acids.
The fatty acids help with lowering cholesterol, weight loss, fight cancer, improve the immune system, reduce the risk of type 2 diabetes and heart disease. If there is a red meat to eat, this is the one!
These are just some of the reasons why our 100% Wagyu meat is incomparable to other breeds.