Meat Guide

Confused about what to order? The good news is that you can’t go wrong with any of our meat. Here’s a guide to the types of meat we currently offer.

  • Grass-Fed Angus:
    • These cattle are grass-fed their entire lives. For more than 15 years, we have consistently used bulls with high-marbling genetics, and our cattle are typically graded as choice or prime and are highly sought after by regional distributors.
  • American Wagyu (Wagyu-Angus Cross):
    • These cattle are grass-fed for the first 6-8 months of their lives, then are grain-fed in a feedlot to maturity. Wagyu is a breed out of Japan that grades beyond prime due to its marbling and tenderness. We breed Wagyu bulls to our Angus cows to get a Wagyu/Angus cross calf that retains the hearty flavor of Angus but also has the enhanced marbling and tenderness of Wagyu.

In the future, we will also be offering

  • Grass-Fed Grain-Finished Angus:
    • Our grass-fed grain-finished cattle are fed grain for the last 2-3 months of their lives, which gives a more tender and higher-quality cut of meat than when only grass-fed.  We are planning to use barley grown on our own land for grain-finishing.

Cooking Guide


Both the Grass-Fed Angus and the American Wagyu steaks should be allowed to come to room temperature before cooking.  We recommend simple salt and pepper as a starting point.  The steaks can be seared on both sides, and a meat thermometer can be very helpful for not overcooking the steaks.  Especially for the American Wagyu, we recommend cooking only to rare or medium rare.  Cooking to medium will be overcooking the Wagyu steaks (a crime!), as you want the fat to remain melted throughout the meat for a buttery flavor and tender texture.  Stop cooking when the steak is 5 °F from the desired temperature, then let the steak rest at room temperature for 5-10 minutes.  The temperature will rise slightly and the flavors will meld.