American Wagyu Beef

Characterized by an outstanding buttery-soft texture, Japanese Wagyu is one of the most fabled meats in the world. So, it’s no surprise that our ranchers sought to raise Wagyu cattle of our own by cross-breeding Akaushi beef cattle — one of the four Japanese cattle breeds — with Red Angus. This resulted in rich, well-marbled American Wagyu beef with deeply complex umami notes like no other.

Not only are our animals raised responsibly on our vast pastures, they are exclusively fed grass, which lends the meat its sought-after minerality and a distinct “beefy” flavor. What’s more, the Elk River Valley’s nutrient-rich alpine glass is chock-full of heart-healthy monounsaturated Omega-3 and Omega-6 fats, making it a healthier option than grain-fed cattle. These feeding methods, combined with our low-stress cattle handling principles, is how we raise the stakes.