The Wagyu Breed History

Beef Characteristics
The Wagyu Breed is well-known for their intramuscular fat and marbling. This is the trait most often associated with the improved meat taste and tenderness. Wagyu also has softer fat that has a higher ratio of mono-unsaturated fatty acids to saturated fats; considered to be more healthful.

Wagyu History
During the 2nd Century, Wagyu cattle were introduced into Japan. They were used as draught animals that helped in the cultivation of rice. The animals with the greatest physical endurance were selected for these jobs. These animals had the highest amount of intramuscular fat that could be called upon and utilized very quickly when working.
     The first wave of Wagyu arrived in the U.S. during the 1970's. This was a small group of bulls that didn't have a signification impact in this country. The second wave was a group of full blood calves that were brought to Washington State University in the 1990's This group of calves was the foundation of the Wagyu genetics that continue in our country and on our farm.

The Pasture Prime Herd of Wagyu
Our foundation stock was purchased from Gerry Pittenger of the Blue Rock Cattle Company in Washington State. Gerry worked with Washington State University in developing and improving the foundation of the Wagyu animals in the United States. We are very pleased to be working with Gerry and the fine animals that were brought to our farm. We pledge to advance the quality of our animals by breeding to bulls that will help us improve their phenotypic and genotypic traits.