The name “Wagyu” simply refers to the breeds of cattle that originated in Japan. In the 1990s a few of these fullblood cattle were imported into the US, before Japan declared the Black and Red Wagyu a national treasure, and stopped all exports. Beef from the Kobe region in Japan can sell for hundreds of dollars per pound, and is a sushi-grade delicacy. You can visit the American Wagyu Association to learn more about these special cattle.

In 2016 our small family ranch decided to see if adding Wagyu to our genetics would increase beef quality and we purchased both Black and Red breeding stock.

We use Red Wagyu, also known as Akaushi, bulls. When Red Wagyu is crossed with commercial cows, the resulting F1 offspring show a large increase in intramuscular marbling. This is one thing that gives Wagyu beef its rich umami-packed flavor, and delicate tenderness. We also find that the Red Wagyu cross makes for calves that birth easily and are vigorous, with fast growth and good weaning and yearling weights.

We sometimes have range-ready fullblood Red Wagyu bulls for sale, registered with the American Wagyu Association. We raise our bulls on rough rangeland and they are not pampered or put on grain. They know how to forage and cover ground.  Our bulls are semen tested, and ready to go to work for you.

We also often have fullblood embryos available from our embryo transfer program. We use the best of our females for IVF embryo transfer, and select high quality bulls from around the country that will complement the characteristics of the particular cow. Embryos are stored deep frozen and ship from Turlock, California.

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