Premium Tier  ·  Mt. Pleasant, Utah

AMERICAN
WAGYU.

The pinnacle of our beef program. Pure American Wagyu genetics raised on Utah rangeland — exceptional marbling, buttery texture, and flavor that stands on its own. No hormones. No antibiotics. Ranch direct.

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What Makes It Different

This isn't marketing. It's genetics.

American Wagyu is Japanese Wagyu genetics bred in the United States. The breed carries a gene that distributes fat intramuscularly — marbling that runs through every fiber of the meat, not just around the edges like typical beef.

When you cook American Wagyu, that intramuscular fat melts into the muscle. The result is a rich, buttery, almost silky texture that you simply cannot replicate with conventional beef — regardless of grade.

Our American Wagyu is raised on open Utah rangeland near Mt. Pleasant. Same land as our other cattle, same commitment to no hormones and no preventive antibiotics. The breed difference is entirely in the genetics — and it shows on the plate.

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Pure Wagyu Genetics

Not a cross. Pure American Wagyu bloodlines — the same genetics that produce Japan's famous A5 beef, raised here in the American West.

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Utah Rangeland Raised

Ranch near Mt. Pleasant in central Utah. Open range, clean environment, and the time to develop naturally. No feedlot shortcuts.

✓

No Hormones. No Antibiotics.

Our promise across every tier. American Wagyu is already exceptional — we don't need chemical shortcuts to get it there.

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USDA Inspected. Frozen Direct.

Processed at our USDA facility in Nephi, Utah. Vacuum-sealed and flash-frozen. Shipped to your door or available for local pickup.

Available Cuts

American Wagyu cuts.

All cuts are subject to availability based on processing schedule. Shop our online store for current inventory.

Ground

Ground Wagyu

The most accessible entry point into American Wagyu. Richer than any ground beef you've bought in a store. Burgers, bolognese, tacos — all transformed.

1 lb pack 80/20 blend
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Rib Primal

Wagyu Ribeye

The best cut just got better. Wagyu genetics push ribeye marbling to a level that's genuinely shocking the first time you cook one. High heat, rest, slice thin.

~14–16 oz Bone-in available
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Short Loin

Wagyu NY Strip

More structure than a ribeye, more marbling than any conventional strip. The beefy flavor of a NY Strip elevated by Wagyu genetics. A perfect steak.

~12–14 oz 1-inch cut
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Short Loin

Wagyu Tenderloin

Already the most tender cut on the animal — add Wagyu marbling and you get something extraordinary. Lean by Wagyu standards, but nothing like commodity filet.

~6–8 oz filet Center cut
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Brisket

Wagyu Brisket

The BBQ holy grail. Wagyu brisket renders down to something that doesn't compare to commodity brisket. If you smoke brisket, you need to try this at least once.

Full packer Flat available
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Short Plate

Wagyu Short Ribs

Braised low and slow, Wagyu short ribs become something genuinely luxurious. The fat renders completely, leaving unctuous, deeply flavorful beef that falls off the bone.

English cut Flanken available
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The Numbers

How Wagyu marbling works.

The Beef Marbling Score (BMS) is the Japanese standard for grading Wagyu fat content. The USDA scale caps at Prime. BMS starts where Prime ends.

1–3
BMS Score

USDA Select–Choice

The baseline of commodity beef. Moderate marbling, reliable flavor. This is what most Americans eat every day — and it's the starting point, not the ceiling.

4–5
BMS Score

USDA Prime / F1 Wagyu

Where the USDA scale ends and Wagyu genetics begin to show up. Prime is the top 2% of American beef. F1 Wagyu Cross routinely lands here and above.

6–9+
BMS Score

American Wagyu

Circle 7 American Wagyu scores in this range — well above USDA Prime. Dense intramuscular fat, buttery texture, and flavor complexity that commodity beef can't match at any price.

Cooking American Wagyu

Different beef. Different rules.

Because of the high fat content, American Wagyu cooks differently than conventional beef. Follow these guidelines for the best result.

Lower heat than you think

The intramuscular fat in Wagyu renders at a lower temperature than conventional beef fat. Cook over medium-high heat rather than screaming-hot. The Maillard reaction still happens — you just don't need to torch it to get there.

Season simply

Kosher salt. Maybe cracked pepper. That's all Wagyu needs. Heavy marinades, sauces, and seasoning blends compete with the flavor the genetics already built in. Let the beef speak.

Rest it properly

All steaks need rest — Wagyu more than most. The fat is still moving after you pull it off the heat. Give it 5–10 minutes tented loosely with foil before you cut. Don't skip this.

Slice against the grain, thinner than usual

Wagyu is rich. Thin slices across the grain let you taste more of it without overwhelming your palate. For ribeyes and strips, 1/4-inch slices are ideal. For tenderloin, slice across at 1/2-inch.

Aim for medium-rare to medium

125°F–135°F internal temperature. The fat needs heat to render — pulling too early (below 120°F) means you won't get the full effect of the marbling. Going past 145°F is wasted potential.

Cast iron or grill — both work

Cast iron gives you better control over temperature and a great crust. A hot charcoal grill adds smoke that complements the richness of the fat. Both are right. Avoid non-stick pans — they won't get hot enough.

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American Wagyu raised on Utah rangeland. Shop individual cuts or reserve an animal share.

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