Through years of genetic development, we have achieved results that consistently pay significant premiums for beef quality. We have build a base of cattle that are efficient in resource conversion and extremely high in tenderness and taste. We take great pride in delivering this product straight to your family’s dining room.
Over the last 6 years, we have expanded our opportunity to supply very high end beef to our customers by introducing the Wagyu breed into our herd. The result is a first generation Wagyu cross Charolais (F1) calf. The Wagyu breed originated in Japan and is known for its superior tenderness and taste. It is the origin of what is called “Kobe” beef and is found in expensive restaurants and beef outlets.
Wagyu beef offers some very distinct characteristics important to the consumer both from a culinary experience and health benefit. Wagyu meat naturally has a very high intramuscular fat deposition responsible for its extreme tenderness and unique buttery taste. It also contains 300% more oleic acid than regular beef. Oleric acid is a mono-saturated fat that, if consumed in moderation, is considered helpful in the prevention of cardiovascular disease and boosts a healthy immune system. It is also high in Omega 3 and Omega 6.
Our beef is efficient in natural resource conversions, it tastes fabulous, and is healthier to create an culinary experience to remember.
