100% Fullblood Wagyu, raised with intention
This is not commodity Wagyu. Our cattle are 100% Fullblood Japanese Black Wagyu, DNA verified and dual registered with both the American and Australian Wagyu Associations.
Every animal we sell is finished here on our ranch in Texas, hand fed by us. No feedlots. No shortcuts. Our program is built around proven genetics and a disciplined finishing process, resulting in true intramuscular marbling that delivers the texture and flavor Wagyu is known for. Most Wagyu in the U.S. is crossbred. What you’ll find here is different.
Two tiers, both Fullblood
Every carcass we process is graded by MIJ camera, which measures the intramuscular fat in the ribeye rather than estimating it by eye. That measurement is the digital marbling percentage, or DMp, and it is what decides the tier.
Texas Wagyu
Our standard Fullblood, measuring under 40% DMp. This is the beef most of our cuts come from, and it is exceptional in its own right.
Wagyu Reserve
Carcasses measuring 40% DMp and above. Not every carcass makes it.
Why the number matters
Marbling is not only about how a steak looks. Research on Japanese Black cattle found that tenderness rises with intramuscular fat: across carcasses ranging from 4.8% to 39% fat in the ribeye muscle, shear force fell as fat content rose, and cooking loss dropped sharply at the heavily marbled end. More marbling means a more tender steak that gives up less of itself in the pan.
Read how we grade every carcass, and why we publish a percentage instead of a BMS score
See what Reserve means