We are a small, family-owned farm in upstate NY, and our aim is simply to produce some of the best Wagyu cattle. Yes, it's pretty basic, but to get there takes time, care, knowledge, expertise and a lot of work. Wagyu is in a category all by itself. If you're looking, we have what you're looking for and it's at a place that matches the quality of our Wagyu cattle. A place that our livestock enjoys as much as we do. The rolling hills, the blue skies with sparse cottony clouds and trees, fields and beauty as far as the eyes can see.
Wagyu genetics naturally produce fine, evenly distributed intramuscular fat, which is what creates that buttery texture and rich mouthfeel.
In systems like the Japanese BMS grading scale, Wagyu regularly achieves the highest possible scores for marbling, color, texture, and overall quality.
Wagyu is enjoyed in a multitude of ways. It's distinctive, unique, and superior flavor comes through in any dish or recipe.
Wagyu has been selectively bred for hundreds of years specifically for eating quality, so the high standard is very consistent from one cut to the next.
Because of the marbling, the flavor is often described as rich, slightly sweet, and nutty with a lot of natural umami, so it needs very little seasoning.
The structure of the muscle fibers is finer than most other breeds, so the meat stays exceptionally tender with minimal chewing.
Invest in the finest Wagyu Cattle
