American Wagyu New York Strip

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.

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.

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 using a balanced blend of grain and grass, including oats.

Wagyu genetics are unique — they’re capable of achieving more marbling than traditional cattle, but grass alone doesn’t do Wagyu justice. A short, intentional finishing phase allows those genetics to fully express themselves. This finishing period typically occurs during the final few months before harvest and is done with great care.

We don’t follow a traditional all-grain finishing program. Instead, we use a more balanced, grass-heavy approach that respects the animal, honors Wagyu heritage, and delivers the eating experience Wagyu is known for.

Our family ships out orders every Monday. The order cut off date for same week delivery is the Sunday before 10 am CT.

We use UPS for all deliveries. Our beef is shipped using either 1 or 2 day shipping to ensure it stays frozen.

Tracking: You will receive an email with tracking once your box is scanned and gets on the first truck.

We’re the Elkins family—first-generation ranchers who traded the corporate grind for Texas pastures and a mission to raise better beef. What started as a way to feed our own family clean, trustworthy meat has grown into something bigger: helping others reclaim food freedom, one box at a time. Every order is packed with purpose—by real people who care what you’re feeding your family.

Every cut is vacuum-sealed, flash-frozen, and packed with dry ice in an insulated box to ensure it arrives fresh. Our packaging is designed for long-term freezer storage and easy organization. Just pop it in the freezer when it arrives and thaw when you're ready to cook