The American Wagyu Association uses an ‘F’ scale in referencing genetics of American Wagyu Cattle. Our entire heard has be DNA tested and each of our cows, steers, heifers, and bulls have received an F rating, which is as follows:
• 100% = Full Blood
• 93.76-99.9% = F4
• 87.5 – 93.75% = F3
• 75 – 87 .4 = F2
• 50 – 74.9 = F1
(Cross between a Full Blood Wagyu Bull and a Black Angus Cow is a 50% CROSS)

All of our meat product are hard frozen directly after processing. It is then stored in a super cooled freezer. When doing a local pick-up, most customers with bring large coolers to transport their order home. When we deliver locally, within 100 miles of our ranch, including the Jacksonville, Orlando, and Tampa areas, we do the same thing. We deliver the hard frozen meat in large coolers on ice. If we’re shipping to you in Florida, which is only available at this time, we will ship it next day in a cooler box with dry ice. This is honestly new to us, and is why we are beta testing Florida first. Because we want to ensure our customers that they’re receiving the best quality that they deserve.

Our meat is vacuumed sealed at our processing facility, and is delivered hard frozen.

Due to the perishable nature of meat, we do not offer returns or refunds. However, if you receive a damaged or incorrect item, please contact us within 24 hours of delivery with photos, and we’ll assist you with a resolution.

Wagyu beef is best cooked by searing the outer edges all the way around and finishing in the oven with a pan suited for such cooking, like a cast iron or stainless pan. Use a meat thermometer to obtain desired doneness. 130 degrees rare, 135 medium rare, 145 medium. Anything over that, don’t bother… Allow the steak to rest five minutes after removing from the oven. Grilling is not recommended.

No, once the meat is thawed it is not to be frozen again, and should be kept refrigerated for up to three days prior to cooking. This ensures the best quality.