Local Fullblood Wagyu:

For over 6 years, we have been proud to work with the Blackford Family in Craig, NE (just 35 miles north of the shop), to bring local long-fed Fullblood Wagyu to our customers and friends. This is exceptional beef. And as far as well-marbled beef goes, arguable some of the best in the country. We get half carcass to process ourselves. What sets them apart?

Marbling & Fat Quality:

The highest grade of USDA Prime beef has about 12-13% intramuscular fat as judged by the ribeye from between the 12th and 13th rib. As comparison, the Fullblood Wagyu we get have more than 30% marbling, placing it well beyond USDA Prime. But difference in fat does not stop there. The fat within the muscles is also much finer and equally distributed due to the genetics of Wagyu and the long 36-month age of the animal (see below). And again due to genetics, but also the extra-long feeding (see below), the fat is whiter and much softer with a very low melting point.

Age:

The vast majority of standard beef is harvested between 18 and 24 months of age. This animal for fall 2022 was 36 months of age. The older age results in “beefier” flavor, and, because of the genetics of Wagyu, finer marbling. In Japan, Wagyu is not harvested younger than 36 months.

Feeding:

Standard commodity beef is on feed for about 160-180 days. The exceptional local American Wagyu (50/50 Wagyu & Angus cross) we have each week feeds for a much longer 420-460 days. And that is still nothing compared to the more than 600 days this Fullblood Wagyu was fed.

Genetics:

Nearly all the Wagyu in the United States is a 50/50 cross of Wagyu and Angus. Our regular local American Wagyu is a 50/50 (F-1) cross. Pureblood Wagyu in the United States are rare and must have at least 93.75% Wagyu genetics. Fullbloods are the rarest and both the animal’s mother and father must be DNA-certified 100% Wagyu. Both of this Wagyu’s “parents” are 100% DNA-certified Black Wagyu.