Our Breeding Program

All of our cattle are 100% full-blood Wagyu – unlike so-called American Wagyu, which is crossbred with Angus or other cattle breeds. 

Every member of our herd is traceable to five generations, and certified 100% Wagyu. 

Our breeding begins with the selection of embryos, which indicate the type of healthier fats a calf will produce. 

The characteristic texture and umami flavor of authentic Wagyu beef derives from the predominance of this healthier monounsaturated fat, which produces soft intramuscular fat deposits that melt at just 59-77 degrees (F). 

We only select embryos that carry the preferred AA genotypes, and a tenderness marker of 5 or better, for cattle that have intense marbling and tenderness to meet the demands of the most discriminating chefs.