Our Wagyu Cattle are registered with the American Wagyu Association as 100% DNA-Verified Japanese Black Wagyu. After extensive research, we began building our herd years ago by using very selective embryo transfer and purchasing selective breedings for our foundation cattle.
Our selection included Tajima, Shamane, and Kedeka, all of which are 100% DNA-Verified Japanese Black Wagyu. We selected the Tajima for their trait of having the fine, intense marbling in the beef. Since the Tajima cattle are the smallest of the three main strains of Wagyu cattle, we outcrossed this strain with Shamane Wagyu cattle, which promoted more growth, better milking traits, and excellent marbling results in the carcass. We have also bred the Kedeka strain of Wagyu cattle into our herd to increase size, milking ability, and growth while maintaining the intense marbling ability of our herd.
Our selections of the top sires and dams from each group is now coming into its own, evidencing spectacular growth, milking ability, and the superb marbling traits that we have bred for. Our cows now have intense maternal instincts and produce strong and heathy calves that hit the ground running and grow to produce the quality of Wagyu beef that we desire.