There are fewer than 5,000 cattle from the original Japanese bloodlines that were brought to the U.S. in the 1970s. It’s from this select stock that we source our Wagyu beef. Raised on a small family farm in the Ohio Valley under the watchful care of the ranchers, these cattle spend their days grazing in all-natural pastures until they’re about 16 months old, when they switch to a diet of all-vegetarian high-moisture grains. Combining the best of genetics with the advanced practices of holistic cattle ranching, the result is a marbled beef experience that is second to none, with melt-in-your mouth tenderness and unparalleled flavor.