Why Wagyu?Recent university studies have highlighted the health benefits of Wagyu beef, emphasizing its unique fatty acid profile. Compared to conventional beef, Wagyu contains higher levels of monounsaturated fats, particularly oleic acid, which is associated with improved heart health. Research also indicates that Wagyu beef has a favorable omega-3 to omega-6 ratio, contributing to anti-inflammatory effects. Additionally, its rich marbling not only enhances flavor but may aid in better nutrient absorption. These findings suggest that moderate consumption of Wagyu beef can be part of a balanced diet promoting cardiovascular well-being.
Why’d we choose to raise Wagyu, you might ask? Well, we came across the breed purely by accident when we visited a ranch in Rowe, NM to take a look at some black Angus but we were distracted and intrigued by the rancher’s Wagyu herd. We went home, did some investigating and we learned about the breed’s history and its genetic predisposition for high quality, healthy beef and we were sold on Wagyu! We’ve built our herd from some of the best genetics in the nation which we acquired from two premier ranches in the region (one located in Golden New Mexico and the other located in Colorado).
We have had several requests for F1 feeder calves so we introduced a few black Angus cows from our family’s ranch in Texas. F1 calves produce high quality beef as well with a little more marbling than regular Angus cattle and take less time to feed out for harvesting.
A few good reasons to raise Wagyu:
Cattle are extremely docile and super good grazers
Ease of birthing (due to low birth weight) and the calves are hardy and quick to nurse
Produces healthy, above prime beef as a genetic predisposition which is naturally heavily marbled and super tender
Studies from several universities show Wagyu beef to be higher in healthy Omega 3A and Omega 6 fatty acids
