Description
This American Wagyu is a Japanese beef cattle breed known for its superior taste and health benefits. The unique flavor and tenderness of the densely marbled Wagyu beef is an eating experience like no other. The Wagyu beef is healthier in that the ratio of mono-unsaturated to saturated fat is higher, and the saturated fat is a different kind that only raises cholesterol levels a bit compared to other saturated fats. It also contains higher levels of conjugate linoleic acid (CLA), which has fewer negative health effects compared to other foods and meats. There are several options you can choose from: the whole cow, half, quarter, or eighth; however much freezer space you can hold, or to share with/go in on with family and friends.
Grain-Finished Full-Blood Wagyu Eighth – $995
Grain-Finished Full-Blood Wagyu Quarter – $1,995
Grain-Finished Full-Blood Wagyu Half – $3,995
Grain-Finished Full-Blood Wagyu Whole – $7,600
Priced at $9.03/lb hanging weight
(Hanging weight, also called carcass weight, is the weight of the dressed carcass before aging and cutting)
A full-blood Wagyu steer at 750 lbs. hanging weight yields approximately 450 lbs. of packaged beef for a whole, or 225 lbs. for a half.
Full-blood Wagyu is in a category of its own. The intense marbling produces beef that is richer, more tender, and more flavorful than anything you’ll find at a grocery store — including USDA Prime. Grain-finishing enhances that marbling even further, resulting in a consistently exceptional eating experience from every cut, not just the steaks. Wagyu is also naturally high in conjugated linoleic acid (CLA), a fatty acid linked to a range of health benefits — making it one of the few indulgences that’s actually good for you. At $9.03/lb hanging weight, you’re accessing one of the most sought-after beef genetics in the world at a fraction of what you’d pay per cut at retail.
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