About Wa Wagyu
Full-blood Wagyu, raised in South Louisiana
We raise 100% full-blood Wagyu on our South Louisiana farm and turn it into the food this state loves: steaks, burgers, boudin, andouille and more.
Our story
A world away from crossbred
Most beef sold as "Wagyu" in America is a cross, usually Wagyu and Angus. Ours is not. Every animal carries 100% Japanese Wagyu bloodlines, the genetics behind the fine, even marbling Wagyu is famous for.
That choice is slower and harder than crossbreeding. We make it because the difference is on the plate: beef that is rich, tender and clean-finishing, bite after bite.
Pasture to plate
Raised with patience
Our cattle are pasture-raised on South Louisiana grass, with no antibiotics or growth hormones, ever. Full-blood Wagyu takes years to finish properly, and we give it the time.
When they are ready, every cut is trimmed by hand, vacuum-sealed and frozen at its peak, then delivered to kitchens across Louisiana.
What we stand for
Honest beef, close to home
Pure genetics
100% full-blood Wagyu. No crossbreeding, no shortcuts, no vague labels.
Raised right
Pasture-raised in South Louisiana with no antibiotics or growth hormones.
Local by design
From our farm to Louisiana homes and restaurants, with no distributor in between.
“Wagyu worthy of five-star dining, made for Louisiana tables.”Wa Wagyu
