Grass Fed, Grain Finished | Raised Naturally, No Hormones or Antibiotics
‘Wagyu’ simply translates to ‘cow’ in Japanese. Wagyu’s are the breed famously used to produce brands such as Kobe, Matsusaka and Mishima. To use these names the product must be from those regions in Japan. For example ‘Kobe Beef’ is reserved exclusively for Wagyu raised in the Kobe region of Japan. Any Wagyu found in the U.S. is simply called ‘Wagyu’ or ‘American Wagyu’ and typically is a cross between a full blood Wagyu bull and a domestic breed cow.
Arrington Ranch uses purebred Black Angus to cross with Wagyu bulls from the legendary Tajima line. This specific cross brings out the best of both breeds to create the finest, best-marbled and most tender product possible. Our Wagyu are born on our ranch along the banks of the Beaverhead River in early spring and never leave the property until they are ready to be processed at nearly 3 years old. Unlike Angus, these animals need time to mature for their muscles to develop – like wine, they improve with age. Our goal is slow, consistent growth that yields the oleaginous, intramuscular unsaturated fat. We work closely with feed specialists and are constantly fine-tuning our proprietary blends to yield the best combination of marbling and tenderness.