Raised Right · No Shortcuts · Ever.
135 Years.One Standard.No Shortcuts.
From Black Tajima genetics raised the right way, to regenerative grazing across our ranches, to harvest at our own facility — we own every step. No outside sourcing. No middlemen. No compromises. Just the finest American Wagyu alive.
Featured
Fully cooked · 4 per pack
Wagyu Hot Dogs
$10.25
14 oz · Gold Grade
Boneless Ribeye
$42
2 × 6 oz · Platinum Grade
Filet Mignon
$85
Gallon tub · pure rendered fat
Beef Tallow 7.2 lb
$46
0+
Years of Legacy
0+
Days Grain-Finished
0
Hormones. Antibiotics. Shortcuts.
43%+
Intramuscular Fat — Platinum Grade
How We Ranch
We own every step.
We practice mob grazing across our ranches — rotating cattle through paddocks to build soil health, restore grassland, and grow the nutrient-dense forage that starts every animal right. This isn’t a marketing claim. It’s how we’ve farmed since 1890.
Every sire. Every dam. Every calf. Born here, raised here, processed at Tejas Premium Meats and El Rey — our own facilities. No hormones. No antibiotics. No exceptions. Birth to harvest to your door. We own every step of that journey.
The Three Grades — Gold · Kuro · Platinum
USDA Prime peaks at 13% marbling.
Our Gold Grade starts at 20%.
That’s not a grade upgrade — that’s a different category.
USDA Prime ceiling
13%
Where we begin
20%
Our Platinum ceiling
43%+
That’s not a grade upgrade — that’s a different category.
Where USDA Prime ends, Wagyu~X Gold begins.
Marbling
20–35%
BMS Score
BMS 6–8
Japan Equiv.
A3 Equivalent
Harvest Yield
60–70% of herd
The entry point most premium beef brands can never reach. Gold Grade means a minimum of 20% intramuscular marbling — nearly double the ceiling of USDA Prime. Rich in oleic acid and omega fatty acids. This is the ribeye that changes how people think about beef.
Available In
Reserved for the few. Recognized by the serious.
Marbling
36–43%
BMS Score
BMS 9–10
Japan Equiv.
A4 Equivalent
Harvest Yield
15–20% of herd
Kuro Grade represents the top tier of our herd — animals whose genetics and feeding produced marbling that exceeds even our Gold standard. At 36–43% intramuscular fat, the line between fat and muscle blurs. This is A4 Wagyu raised on American land.
Available In
This is as good as American Wagyu gets.
Marbling
43%+
BMS Score
BMS 11+
Japan Equiv.
A5 Equivalent
Harvest Yield
3–15% of herd
Platinum Grade accounts for just 3–15% of our annual harvest. At 43%+ intramuscular fat, A5 equivalent, this beef is categorically different from anything on the American market. Limited. Unannounced. Available to Inner Circle members first.
Available In
Marbling isn’t just fat. It’s oleic acid — the same cholesterol-reducing compound found in olive oil — plus omega-3 and omega-6 fatty acids woven through every fiber. At Gold Grade, that fat melts into the meat at lower temperatures, producing a texture and depth no USDA Prime cut can replicate.
Our Ranches
The Heart
of Wagyu~X.
Cortisol — the stress hormone — is real, and it affects the quality of beef at the cellular level. Cattle raised in chronic stress produce tougher, less flavorful meat. That’s science. So when we talk about tender loving care, we’re not being sentimental. We’re being precise. Our cattle are never chased. Never crammed. They are moved calmly, handled quietly, and given every resource they need to thrive.
Birth & Calving
Every calf born on our land, monitored by our people. We know every animal from day one — not from a tag. From presence.
Mob Grazing Rotation
Our rotation mirrors how bison herds once moved across the plains — intensive, always moving before the land is overtaxed. The rested paddock recovers. The soil rebuilds.
Proprietary Grain Finishing
Our finishing protocol is proprietary. The exact blend, the timing, the duration — developed over years to bring out the full genetic potential of our Black Tajima bloodline. Nobody else runs this program.
Tejas & El Rey
Our sister companies handle harvest and processing with the same intentionality we apply on the ranch. Built for care, not volume. We built this step. We own this step.
In operation
since 1890.
135+ years. Family owned. Continuously operated.
THE RANCH
Raised Right.
No Shortcuts.
Our cattle are raised in stress-free environments with plenty of space to roam, graze, and rest naturally. Spacious paddocks, clean water sources, fresh forage, and the freedom to behave like cattle. This is not a welfare statement — it is a production philosophy. The science is clear: cortisol, the stress hormone, degrades the fatty acid profile of beef at the cellular level. Calm cattle produce exceptional beef. It has always been that way.
Regenerative From the Ground Up
We practice mob grazing — a rotation system that mirrors the way bison once moved across the American plains in massive, intensive herds. Cattle graze a paddock hard, then it rests. The root systems recover. The soil rebuilds. Microbial life returns. Every year we ranch this land, it improves. That is not an accident. It is the design. Healthy land grows healthy forage. Healthy forage grows healthy cattle. Healthy cattle produce the beef you are eating.
Our Sires. Our Females. Our Standard.
We select our bulls for genetics and for temperament. An animal that is difficult to handle, that charges gates, that stresses easily — that animal does not stay in our program regardless of its marbling potential. Our cows are never pushed beyond their natural capacity. They are not treated as production units. They are the foundation of everything we produce, and they are handled accordingly. Tender loving care is not sentiment. It is the most intelligent ranching decision we make.
Proprietary. By Design.
Our grain finishing protocol is proprietary. The exact blend, the timing, the duration — developed over years of observation and refinement, specifically calibrated for Black Tajima genetics raised on Texas land. No other operation runs this program. The marbling you experience in every cut is not an accident of genetics alone. It is the direct result of that obsession — of knowing precisely when to transition, what to feed, and how long to let the process work.
Birth to Harvest. All Ours.
Every calf born on our land is processed at Tejas Premium Meats and El Rey — our own sister processing companies. We do not hand our animals off to a third-party facility. We built those companies for the same reason we built this ranch: because control over every variable is the only way to guarantee the outcome. From the first breath of a calf on our pasture to the moment the box arrives at your door — we own every step. No handoffs. No variables we didn't choose.
No middlemen.
No variables we don’t control.
No exceptions.
When you eat Wagyu‑X, you are eating the result of a decision we made to own everything — because everything matters.
This is what vertical integration means when you actually care. Not a supply chain optimized for margin — a chain of custody built for one purpose: delivering the result of everything we stand for, intact, to your table.
Birth to harvest.
All ours. Every time.
Who We Are
Birth to Harvest.
Entirely Ours.
The Ranch
El Rey Ranch
Birth, calving, pasture management, regenerative grazing, and finishing — all on our land, managed by our people.
The Protocol
Our proprietary 350+ day grain finishing program, designed specifically for Black Tajima genetics. Ours alone.
The Harvest
Tejas Premium Meats — our own processing operation, built to the same standard as the ranch.
Your Door
Cold chain managed within our own ecosystem. Every piece inspected. Every box packed with the same intention that raised it.
Every calf born on our land is monitored by our people from day one. Every rotation of our regenerative grazing program is managed by our team. Every detail of our proprietary grain finishing protocol — the blend, the timing, the duration — is ours alone.
And when the time comes for harvest, the animal moves into our own processing operation. Not a commercial facility running thousands of head a day through a system designed for throughput. Ours. Built to the same standard we apply on the ranch — deliberate, precise, and uncompromising.
Our sister companies Tejas and El Rey represent that investment. They exist because we refused to hand off the animal we spent years raising with everything we had. They are the physical proof of our commitment — infrastructure built not for profit margin, but for standard.
From there, your order is packed and shipped within our own ecosystem. Cold chain managed. Every piece inspected. Every box packed with the same intention that went into raising what’s inside it.
Premium Steaks
The Signature Cuts
2–3.25 lbs avg · Kuro Grade
Tomahawk Steak
$130
2–3 lbs avg · Kuro Grade
Bone-In Ribeye
$100
14 oz · Gold Grade
NY Strip Steak
$35
350+ DAYS
Grain Finished.
The Wagyu~X Way.
We maintain strict breeding programs to ensure our cattle possess the finest traits Wagyu is celebrated for worldwide. Each animal receives a meticulously balanced diet, rich in essential nutrients and natural grains — specifically designed to enhance the signature marbling and incredible flavor profile that makes Wagyu beef legendary.
Butcher Favorites
From the Block
14 oz · Gold Grade
Boneless Ribeye
$42
2.5–3.5 lbs · Gold Grade
Flat Iron
$55
1.5–3.5 lbs · Gold Grade
Tri Tip
$45
Science & Nutrition
The Truth About Wagyu
and Your Health.
Most people assume that more marbling means worse for you. The science says otherwise. For decades, the conversation around red meat and health has been oversimplified. Fat became the villain. Marbling became the enemy. And somewhere along the way, people started believing that eating well meant eating less of what they actually loved.
Wagyu changes that conversation entirely — not because of marketing, but because of biology.
50–55%
Monounsaturated fat
vs. 35–40% in conventional beef
2–3×
More omega-3s
than conventional grain-fed beef
4:1
Omega-6 to omega-3 ratio
vs. 10:1 or higher in commodity beef
21–23g
Complete protein
per 3 oz serving, all 9 essential amino acids
The Fat Is Different. Fundamentally.
The marbling in Wagyu beef is not the same as the fat in conventional beef. Research published in the Journal of Animal Science and Biotechnology found that highly marbled Wagyu has a fatty acid profile more similar to olive oil and salmon than to conventional beef.
Wagyu fat contains 50–55% monounsaturated fatty acids — primarily oleic acid — compared to 35–40% in conventional beef. Oleic acid is the same heart-healthy fat found in olive oil and avocados. Research shows that Wagyu’s marbled fat doesn’t raise LDL cholesterol and offers a heart-healthy balance of omega-6 to omega-3 fatty acids, potentially reducing inflammation.
A 2016 study in the Journal of Animal Science compared highly marbled Wagyu versus lean beef on blood lipid profiles. The results were counterintuitive — subjects consuming Wagyu showed improved LDL-to-HDL cholesterol ratios compared to those eating lean beef.
CLA — The Most Undertalked Nutrient in Beef
Conjugated Linoleic Acid — CLA — is a fatty acid found in beef, particularly Wagyu, that has been associated with improved immune function, reduced inflammation, and better weight management. Studies suggest CLA can help reduce body fat, preserve muscle tissue, and may decrease the risk of certain cancers.
Wagyu’s CLA is a naturally occurring fatty acid associated with anti-inflammatory and anti-carcinogenic properties in clinical studies. And Wagyu contains significantly more of it than conventional beef.
Omega-3s, Omega-6s, and Why the Ratio Matters
Wagyu contains 2–3 times the omega-3 content of conventional grain-fed beef, including EPA and DHA — fatty acids typically associated with fish. Its omega-6 to omega-3 ratio is closer to the 4:1 ratio recommended by nutritionists, compared to 10:1 or higher in commodity beef.
That ratio matters. When omega-6s dominate without omega-3 balance, the body trends toward chronic inflammation — the underlying driver of heart disease, joint problems, and metabolic dysfunction. Wagyu’s naturally favorable ratio works with your body instead of against it.
Protein That Actually Builds Something
A 3-ounce serving of Wagyu provides 21–23 grams of complete protein, with all nine essential amino acids. The full amino acid profile supports muscle repair, immune function, and cellular health — the building blocks your body actually needs.
Wagyu also delivers meaningful amounts of iron, zinc, vitamin B12, niacin, and selenium — micronutrients that matter for energy production, cognitive function, and long-term health.
“More fat. Better cholesterol numbers.
That’s Wagyu.”
The Wagyu‑X Difference
Understanding the nutrition is one thing.
Delivering it at the highest level is another.
The health benefits of Wagyu are directly tied to how the animal lives, what it eats, and how it’s raised. Chronic stress elevates cortisol — and cortisol degrades the fatty acid profile that makes Wagyu special. Commercial feedlot conditions, synthetic hormones, and rushed growth cycles all compromise the very biology that makes this beef worth eating.
At Wagyu‑X, we raise our Black Tajima cattle on regeneratively managed land, finished on our proprietary grain program, with zero synthetic hormones and zero shortcuts. That’s not just a ranching philosophy. It’s a nutritional commitment. When the animal lives right, the beef carries that forward — in every gram of oleic acid, every omega‑3, every strand of CLA.You’re not just eating well. You’re eating the result of doing everything right.
Steaks & Roasts
The Cuts
15 lb avg · Gold Grade
Wagyu Brisket
$135
1.5–2.5 lbs · Gold Grade
Flank Steak
$35
1.5–3.5 lbs · Gold Grade
Tri Tip
$45
2.5–3.5 lbs · Gold Grade
Flat Iron
$55
2–3 lbs avg · Kuro Grade
Bone-In Ribeye
$100
14 oz · Gold Grade
Boneless Ribeye
$42
14 oz · Gold Grade
NY Strip Steak
$35
1 lb · Gold Grade
Stew & Kabob
$16
8–12 lbs avg · Kuro Grade
Prime Rib (3-Bone)
$360
From the grill to the table — no occasion required.
Sausages & Hot Dogs
Backyard Grilling
12 oz · 4 links
Jalapeño Cheese Sausage
$10.25
Fully cooked · 4 per pack
Wagyu Hot Dogs
$10.25
12 oz · 4 links
Queso Smoked Sausage
$10.25
12 oz · 4 links
Honey Chipotle Sausage
$10.25
12 oz · 4 links
Honey Chipotle Pepper Jack
$10.25
Ground · Belly Bacon · Gift Boxes
Specialty & Bundles
2–3.25 lbs avg · Kuro Grade
Tomahawk Steak
$130
2 × 6 oz · Platinum Grade
Filet Mignon
$85
1 lb · Gold Grade
Ground Wagyu
$12
11–18 lbs whole navel
Beef Belly Bacon
$85
4 × 14 oz · Gold Grade
4-Pack NY Strips
$125
2 × 14 oz · Gold Grade
2-Pack NY Strips
$65
Gallon tub · pure rendered fat
Beef Tallow 7.2 lb
$46
Wagyu fat for your kitchen.
Wagyu Beef Tallow
The Pantry
Pure rendered Wagyu fat
Beef Tallow 11 oz
$13.99
Our Standard
One Standard.
No Exceptions.
Wagyu‑X exists because we refused to accept the version of beef the industry decided was good enough. Every decision we make — from which bulls we select, to how long a paddock rests, to the exact day we begin the finishing program, to how we pack your order — is made against one question: Is this the best we can do?
The Question
Is this the best we can do? When yes, we move forward. When no, we don't. That's the only measuring stick at Wagyu-X — applied to every bull we select, every paddock we rest, every order we pack.
No Surrender
Good enough isn't a standard. It's a surrender. We built Wagyu-X because the industry's version of 'good enough' was never going to be good enough for the animal — or for you.
For What Comes Next
For the land. For the animal. For the people who eat what we raise. For the generations of ranchers who come after us. That's who every decision is made for.
We Couldn’t Find Anyone
Who Met Our Standard.
So We Built It Ourselves.
When you care this deeply about how an animal is raised — the soil it grazes, the genetics it carries, the feed it eats, the life it lives — you start to realize something uncomfortable: handing it off at any point in the chain means trusting someone else’s standard. And we couldn’t do that.
We looked. We evaluated processors, partners, and facilities up and down the supply chain. What we found was an industry built for volume, not quality. Built for speed, not care. Built for good enough, not exceptional.
So we made a decision that most operations would never make. We didn’t outsource. We didn’t compromise. We invested in owning every single step ourselves — because the only way to guarantee the standard we hold on the ranch is to never let the animal leave our hands.
That decision changed everything.
“Most brands talk about quality.
We built a company around it — then built another company to protect it —
then built the systems to deliver it directly to your door.”
Got Questions
Frequently Asked Questions
The Inner Circle
From Our Family Ranch
to Your Kitchen.
Join the Inner Circle — be first to know when new cuts drop, before they sell out.
First Access
Platinum Grade releases — 3–15% of our herd — announced to Inner Circle first.
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Packed fresh at Tejas Premium Meats, Itasca TX. Shipped directly to you.
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