TEXAS
WAGYU
Big, bold flavors + rich marbling from the Lone Star State. This is American Wagyu raised by farmers who excel at producing the highest quality beef.
"I’m totally hooked! We now only eat American Wagyu for our beef."
— Laura G. of Tampa, Florida
Texas Wagyu
Big, bold flavors + rich marbling from the Lone Star State. This is American Wagyu raised by farmers who excel at producing the highest quality beef.
What is Wagyu?
The word itself means "Japanese cow," and it’s the name given to cattle breeds developed in Japan. There are four breeds of Japanese cattle that can be called Wagyu, but the Kuroge-washu breed (or Japanese Black) stands apart for its genetic predisposition to create finely grained, intramuscular marbling for extreme tenderness and umami succulence.
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Bringing Wagyu to the U.S.
Starting in 1975, Japan began selling Kuroge-washu cattle to buyers in America and beyond, introducing the breed’s supreme marbling, tenderness and flavor to the world. However, just a few decades later, in 1997, that the Japanese government banned the exportation of Kuroge-washu cattle, preserving one of the nation’s finest commodities.
That short period of Wagyu trade made way for non-Japanese farmers to breed Fullblood, Purebred and Crossbred Wagyu. Since not many Kuroge-washu cattle made their way into the United States in that 22-year window, domestic breeding programs today are carefully tracked and cattle registered to confirm their authenticity as American Wagyu.
