Wagyu has been part of our program for years — just not direct-to-consumer.

We originally raised Wagyu to serve our restaurant, hotel, and steakhouse partners who were looking for a higher-marbling, luxury eating experience raised with the same standards we apply to everything we do. Over time, our ECC family began asking for access to that same beef at home.

This Wagyu collection is our answer to those requests — offering a limited, carefully raised Wagyu program directly to our customers without compromising our values or transparency.

This Wagyu program is distinct from our 100% grass-finished Angus line and is offered transparently as its own collection, so customers can choose what aligns best with their preferences.

Our American Wagyu is an F1 cross (50/50) between Wagyu and our Angus+ cattle, intentionally bred to combine the best of both genetics.

Wagyu brings the exceptional marbling and tenderness it’s known for, while our Angus genetics contribute structure, balance, and a clean, beef-forward flavor. This deliberate cross allows us to create a premium eating experience that’s rich and indulgent, without losing the familiarity and integrity our customers expect from our beef.

American Wagyu is not officially graded using the Japanese A4/A5 system, which only applies to beef graded in Japan.

That said, our Wagyu has been repeatedly referred to as “A4-equivalent” by respected steakhouse butchers and chefs who work with Japanese Wagyu regularly. This reflects the level of marbling, texture, and eating quality they see in our beef — not a formal certification.

Rather than chase labels, we focus on producing beef that performs at the highest level on the plate, and we let experienced professionals judge it by how it eats.

Our Wagyu is grass-fed for the majority of its life, then finished with a balanced blend of grass and grain, including oats, during the final months before harvest.

While 100% grass-fed and grass-finished Wagyu does exist, it’s extremely rare and typically does not develop the level of marbling Wagyu is known for. Wagyu genetics are capable of exceptional intramuscular fat, but grass alone usually doesn’t provide enough energy for those traits to fully express.

A short, intentional finishing phase allows tenderness, marbling, and flavor to develop naturally — delivering the rich, buttery eating experience most people expect from Wagyu.

We use a grass-forward, balanced approach that respects the animal, honors Wagyu heritage, and prioritizes both quality and integrity.