Our Farm is in rural New York, nestled in the Hudson Valley. The farm is located on 800 acres of rolling countryside where the cows are free to roam on green pastures in the summer and escape into the trees to get out of our cold windy upstate New York winters. Our farm focuses on raising only the best Wagyu beef, using genetics from the Japanese Red, Black, and Brown cattle and crossing them with the highest quality domestic breeds (Angus, Herford). We are raising Wagyu cattle known for their exquisite marbling, and higher ratio of heart healthy fats. By using the best genetics, we naturally take advantage of the intense marbling and flavor. While it is generally thought that fat is responsible for the palatability of beef, it is the monounsaturated fat that is responsible for the flavor.

The marbling in our Wagyu beef contains a much higher percentage of monounsaturated fat than any other beef raised in the United States. As a result, the genetics of our wagyu has an undeniably rich buttery flavor paired with juiciness and tenderness throughout.

At our farm we are not the typical cattle feeding operation. Do we have a feedlot? YES! Do we have pasture? YES! At our farms we believe that the cattle still need to be cattle. While they have access to a balanced diet 24 hours a day, the cattle still have the opportunity to graze. We do intensive grazing to make sure that there is always a lush green pasture to offer the cattle. The other benefit to having cattle roam free is the overall health of the cattle. Cattle on pasture take a little more time to finish their growth compared to most beef operations, but the difference in cattle health and welfare at our farm is second to none. We pride ourselves on our meat that we consider to be pasture raised, antibiotic, and hormone free. You will not only taste the difference in our product but can see the difference in our cattle.