Wagyu Beef is a unique breed of cow that originated in Japan. It is best known through its distinct and incredible marbling, and is amazingly tender and juicy.
Our family at The Meathouse raise premium Wagyu beef on our farm near Andover, South Dakota. Once ready, we butcher the meat ourselves. As with cooking meat, the low and slow method is used for growing Wagyu Beef as well. A Wagyu steer or heifer will take about two years to raise until it is ready for butchering. This does translate to a higher priced cut, but it is worth it.
All our Wagyu Beef is processed using the tender stretching method. This method hangs the carcass from the aiche bone instead of the achilles tendon. We are one of very few facilities in the United States that uses this technique. The method provides a much more tender meat. Our facility is built especially for this, allowing us to consistently provide you with the best tasting, tender meat.
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