Raised by one of America’s Wagyu pioneers and expert cattle breeders, this fullblood Wagyu beef from the Oregon coast is full of flavor and bright, beautiful marbling.
Pacific Rogue Wagyu, named for the ocean it abuts and the river that runs nearby, has been an entirely family-run operation since Robert Myron Knox established it in 1932. Today, his millennial great-grandchildren Jeffrey Knox and Felicia Knox Walker, together with their parents Scott and Karen, carry on the tradition of producing delicious steak on the Oregon coast.
But this century, there has been a delicious twist in the Knoxes’ tradition in the form of a new breed of cattle. The Knox family had been raising Angus -- a classic American breed -- for generations when, in 1992, Scott Knox decided to take a gamble on a hunch of his and raise one of the first Wagyu cows to ever live outside Japan.
At the time, Wagyu beef (which comes from the Japanese Kuroge-washu breed) was just beginning to catch on stateside, and steakophiles from Seattle to Manhattan were going wild for its sweet, buttery taste and exquisite marbling. Scott Knox wanted to raise 100% genetically pure Wagyu on his Oregon ranch.
He succeeded and for many years the Knox family raised Wagyu for breeding stock, working on perfecting the genetics so other cattle ranchers could raise delicious meat. But now we're able to offer their expertly-rasied beef, beloved by chefs all around the country.