What Is Full-Blood Wagyu?
"Wagyu" on a menu or a label can mean very different things. The difference comes down to genetics.
Full-blood
Full-blood Wagyu has 100% Japanese Wagyu genetics, with no crossbreeding at any point in its lineage. This is what we raise.
Purebred
Purebred Wagyu starts with a cross and breeds back toward Wagyu over several generations, reaching roughly 94% Wagyu genetics or more.
American Wagyu (crossbred)
Most "American Wagyu" is a cross, usually with Angus, often around 50% Wagyu. It can be very good beef, but it is not the same animal.
Why it matters
Wagyu genetics produce fine, even intramuscular marbling and fat that melts at a lower temperature. The more Wagyu in the animal, the more of that rich, buttery texture you get in every bite.
When you buy from us, there is no fine print: every cut is 100% full-blood Wagyu, raised in South Louisiana.
