Wheat State Wagyu

Bringing the best of nature and Wagyu beef to your home.

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Our Story

Why Wagyu

The Wagyu breed began in Japan more than 2,000 years ago. These cattle were bred to labor. The selection process started with drought resistance and labor to pull farm equipment. It wasn’t until 1867 that the cattle began to be used for consumption. When they were, they were found to have incredible marbling  from centuries of being bred to work. They are now renowned around the world for their incredible richness and marbling.

A Rare Treat in the Heartland

In 1976, four Wagyu bulls were brought to the US from Japan. In 1997 Japan designated Wagyu as a National Treasure and an export ban was put in place. In 2018 there were only around 5,000 full-blood Wagyu in America. Less than 2% of US beef grades prime. 90% of Wagyu influenced beef in the US will grade prime or above. The coveted A5 grade is reserved mostly for full-blood Wagyu.

Wagyu Pairs Well With

Today you are unpacking F1 “American Wagyu” beef raised right here in the Wheat State. This steer was grown in open spaces humanely without the use of any hormones or unnecessary antibiotics. The F1 is the result of a full-blooded Wagyu bull and registered Black Angus cow. This is some of the best beef available in the midwest. Wagyu pairs well with Syrah (Shiraz), Cabernet Sauvignon, Sangiovese or Merlot. OR, just ask Cody: a little bit of peated Scotch.

What our customers are saying

Bred.Born.Raised

In the heartland of Kansas, from a family who believes in defending freedom to raise both family and cattle naturally and freely.

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