Our Wagyu Beef
Raised by our family on Dzugan Farms, in the pastures you can see from the store porch.
Why Wagyu?
Wagyu is a Japanese breed prized for intense marbling — fine threads of fat running through the muscle that melt as the meat cooks. The result is beef that’s remarkably tender, rich and buttery, with a depth of flavor that ordinary beef can’t match.
Our American Wagyu is raised on pasture and finished slowly, the way the breed demands. It takes longer, and it’s worth it.
How We Raise It
- Born, raised and finished here on the farm — the finishers and breeding stock graze within sight of the store
- Low-stress handling and plenty of room to graze
- Slow, careful finishing for maximum marbling
- Processed locally at a USDA-inspected facility
- Dry-aged and cut to order for bulk customers
Cuts We Carry
Steaks
Ribeye, New York strip, filet mignon, sirloin, flat iron, skirt and flank. Sold individually, vacuum-sealed and frozen at peak freshness.
Roasts & Braising
Chuck roast, arm roast, rump roast, brisket, short ribs and stew meat — perfect for slow Sundays.
Ground & More
Ground Wagyu by the pound, patties, soup bones, marrow bones and rendered tallow.
Availability varies week to week. Call ahead or check Facebook if you’re after a specific cut.
Quarter, Half & Whole Beef
The best value on Wagyu is buying in bulk. Choose a quarter, half or whole, tell us how you’d like it cut and wrapped, and we’ll handle the rest. A deposit reserves your share; the balance is due at pickup.
Reserve a ShareCooking Tips
Wagyu cooks faster than conventional beef because of its fat content. Thaw slowly in the fridge, bring steaks to room temperature, season simply, and pull them a few degrees early — they’ll finish while they rest.