WAGYU
WAGYU
Wagyu, is any of the four Japanese breeds of beef cattle. In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef.
Here at Waikikahei Ranch, we have 100% full blood Wagyu from Japanese bloodlines. Our Wagyu Bull, Ferdinand, lives with our herd 50% of the year, and we also use hand picked semen straws to keep our bloodlines pure.
WAGYU beef is unlike other beef. It is buttery and flavourful. It is highly marbled but has a much lower melting point - the result? A melt in your mouth, soft, tender, rich and delicious mouthful. It is MUCH richer than normal beef so generally your steak would be a tad smaller!
We processed our FIRST 100% Full Blood Wagyu steer this spring and sold it BY THE CUT (please contact us for pricing).
WAGYU CROSSES
While we build up our full blood wagyu herd, all cows born and raised on the ranch are at least 50% Wagyu. This is called an F1. Our crosses are Highland/Wagyu, Galloway/Wagyu and Angus/Wagyu. We try and process at least one F1 a month.
Our feeders that are coming online in 2022 will be F2. This means they are 75% Wagyu. And calves being born this year are F3 which is 82.5% Wagyu.
Anything crossed with our Wagyu has a creamier texture and flavour.
ORDERING WAGYU
We try and do AT LEAST one F1 every month, which we advertise, (sign up to the newsletter and be one of the first to know!) Pricing is set once we have seen how it hangs out. You are able to order as much (Quarter/Side/Whole) or as little as you like. Wagyu is always on a first come basis. As we start increasing our Wagyu producing there will be more and more available.
