Our Commitment to Quality Wagyu Beef

Why Wagyu? Well, the short answer is... Omega-3's. Wagyu is molecularly closer to heart-healthy tuna, but dripping with marbled beef flavor in every bite. You can literally see the superior inter-muscular fat distribution in our steaks. Even more exciting, is that the buttery marbling begins to melt at room temperature, unlike regular beef cattle breeds, making Wagyu the preferred beef of choice for discerning Michelin Star Master Chefs and Pit Masters throughout the world.

What if we told you, that because of Rangeland Cattle Company's commitment to standing forage production, intensive grazing, and our all-natural (no growth hormones) breeding program, we can bring the production cost of certified American Wagyu down to certified Angus pricing. Then we pass that value on to you. There's no excuse to buy inferior beef any longer. Taste excellence.

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