Wagyu beef - the way it should be
It's just that gyüd
The Health Benefits of Wagyu
Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects. - American Wagyu Association
How we raise our local, Texas Wagyu
Our Wagyu are grass-fed, grain-finished, free-range cattle born and bred here in Texas. We make it a rule to only partake in responsible ranching in order to protect and care for the environment and the animals whose home this is.
Perfectionists: We sell to chefs who value and support local ranches and farmers, the culinary directors who want nothing but the freshest and highest quality provisions. They are the chefs who create gourmet masterpieces with superior ingredients like Wagyüd Wagyu
RESERVE YOUR STEER
Every Spring and Fall, we have offerings of our Wagyu. Selection is limited, so be sure to pre-order by sending an email to firstname.lastname@example.org indicating your timing preference.
Steak perfection takes time
Wagyu take longer to reach maturity than other cattle breeds - normally 24-30 months. This slow maturation allows the perfection of the marbling for which Wagyu are renown.