Why Wagyu?


Many people get Kobe and Wagyu beef confused. You deserve to know what you’re buying. Here’s the difference

Understanding the Distinction

Wagyu is the actual breed of Japanese cattle, Kobe is not a breed of cattle. Kobe is fullblood Wagyu (pure Tajima-gyu lineage) that is raised and harvested in Kobe, Japan. All Kobe is Wagyu, but not all Wagyu is Kobe.

Mislabeling of 'Kobe' Meat in Restaurants

Often, restaurants have “Kobe” burgers or meat on the menu. Unless the meat was imported from Japan, this is a case of mislabeling.

100% Fullblood Japanese Wagyu

Our cattle are 100% fullblood Japanese Black Wagyu. They have never been crossbred with another breed and maintain pure fullblood Wagyu genetics.


Elevating Taste and Texture

Modern Wagyu cattle are a rare breed that are renowned for their incredible flavor and meat texture.

Heritage and Marbling

The breed’s heritage as heavy-duty draft animals give the cattle higher-than-average levels of intramuscular fat that creates its amazing marbling.

Exquisite Texture

The texture of the meat is exceedingly fine, making it tender to the point where it literally melts in your mouth when properly prepared.

Superiority of Wagyu

Wagyu beef is superior to standard beef in every way possible.

Exceeding Standards

Because of its high level of marbling, Wagyu beef often surpasses the standards put in place by the USDA for its top grade of Prime


Our beef typically are from 25% to 40% intermuscular fat. You won’t find that anywhere among standard beef.

Quality Guaranteed

We do NOT sell Wagyu that has been crossbred with another breed (like Angus).

All of our Wagyu have been DNA-parentage verified by the Australian Wagyu Association and are 100% fullblood Wagyu with absolutely NO crossbreeding.

Our cattle are direct descendants of Japanese cattle with unmixed ancestry. They have never been crossbred with other cattle breeds and are raised in Nebraska.