Local Pasture-raised Wagyu & Angus Beef
Why the Wagyu/Angus Cross Beef?
Here is a beef we fattened ourselves and just delivered to the butcher with ear tag W28. Carcass was 792 lb hanging weight, which is just right. Notice the large shoulders and brisket, as compared to the lighter rump—a characteristic of Wagyu cattle that came through on this crossbreed. Wouldn’t we all rather have more shoulder and loin than rump?
Our grass-fed grain-finished Angus are fed grain for the last 2-3 months of their lives, which gives a more tender and higher-quality cut of meat than when only grass-fed. We are planning to use barley grown on our own land for grain-finishing.