Collection: Wagyu Beef
Here at Arrowhead Beef, we’ve got more than one trick in the bag.
While we’ve established our farm as a dominant player in the grass-fed market we are also carving out a place for our Wagyu Beef program. Our Wagyu Beef combines the best of the Japanese and American styles of beef, cross-breeding full blood Wagyu bulls with Black Angus mama cows.
Wagyu Beef is becoming more recognized by chefs and customers alike as the most premium beef available. Originally brought over in 1976 from Japan, the Wagyu breeds create a fat composition and highly marbled meat that is unparalleled. Not only does it have a lower melting temperature but has higher percentages of monounsaturated fats, omega-3, and omega-6 fatty acids, and is lower in cholesterol than commodity beef.
Our Wagyu Beef follows the Never Ever program, meaning:
- No growth promotants – ever
- No hormones administered – ever
- No antibiotics – ever
- No feed containing animal by-products – ever
All of our cattle begin their lives out in our lush pastures before entering a 400 Day minimum, grain feeding phase. This means that on average our Wagyu cows grow a whole year longer than standard commodity beef. This not only produces larger muscle but also creates the fine speckled white fat that is so prized in this breed.
Unlike standard American grading, we have adopted the Japanese scale that grades on 1 – 10 system with traditional Prime considered a 1 or 2. We sell Market Grade which is a 4 and down, Classic Grade which is 5 -7 and also Signature Grade which is 8-9. Rarely (if ever) we get some Reserve Grade which is a true 10 on the scale.
