About Us

We personally raise each Wagyu steer at the Stevens Farms for you at our family ranch. Our Wagyu Cattle are pampered on pasture and fed a secret blend of all natural grains that maximizes the flavor, marbling, and tenderness of our Wagyu Cattle. If you are tired of commercial grocery store beef you will love Wagyu beef from our ranch. The Processed and aged at a locally owned and operated USDA inspected processing plant. Below are a few pictures from our ranch.

Above Prime Marbling, Our Wagyu Beef averages 8 on the 1-10 Marbling score

All our American Wagyu-Kobe Beef is 75% Wagyu and many are 87.5%, our Fullblood Wagyu Beef is all 100% Japanese Wagyu Cattle. Both are fantastic products. The Fullblood will have more marbling and a little extra tenderness. Most Wagyu available in the United States is only 50% Wagyu. We take it a step further with all our American Wagyu coming in at 75% or 87.5%. If you want top quality Wagyu Beef you have come to the right place. Below are a few pictures from our ranch.

Also Click Here to view our page on USDA Grades and Information on Unsatirated Fats in Tajima Wagyu Cattle.

Purebred Wagyu with the correct genetics and finished properly produce a more authentic product, If you have tried Wagyu before chances are it was only 50% Wagyu genetics. Why pay a premium for a product that is only half as good as it good be?

All Wagyu Beef is NOT created equal

The USDA allows cattle with only 50% Wagyu Genetics to be branded as “Wagyu Beef”, Our Wagyu Beef is a minimum Purebred Wagyu Genetics this is rare to find in domestic Wagyu Beef. Most producers only have 50% Wagyu genetics and do not bother to tell you it is only half Wagyu. Only the finest restaurants and ranches offer this level of quality. If you take time to check you will find that most Wagyu you have tried or will be purchasing will be only 50% Wagyu.

We have found that this 50% Wagyu Beef lacks important qualities Wagyu Cattle offer. Such as a higher unsaturated fat ratio, tenderness and marbling quality.