Unrivaled Flavor,
Uncompromised Quality

The legacy of Wagyu is steeped in history, with its roots in the early 2nd century, where these cattle were first introduced in Japan for agriculture and were selectively bred over generations for their physical endurance. This breeding led to increased intramuscular fat cells – the marbling – which provided a readily available energy source. It is this genetic predisposition that gives Wagyu beef its luxurious quality. Every cow in our herd is meticulously bred from 100% Japanese heritage bloodlines, bringing you an indulgent culinary experience that is truly special.

American Wagyu refers often to crossbred cattle. This crossbreeding with domestic stock, such as Angus, aims to blend the marbling traits of Wagyu with the growth and size characteristics of American breeds. While this results in a meat that’s richer and more marbled than average American beef, it doesn't reach the pinnacle of marbling and the distinctive flavor profile found in the 100% Japanese Wagyu that we sell at New England Wagyu.