What is Wagyu beef and what makes Wagyu beef so special?
From the Cross Creek Ranch team in Hesperus, Colorado. Updated October 2026.
Wagyu is beef from Japanese cattle breeds. The word means "Japanese cow." Wagyu cattle store fat inside the muscle as fine marbling, which makes the beef tender, juicy and rich. At Cross Creek Ranch we raise two kinds: Full Blood Wagyu, which is 100% Japanese Black, and American Wagyu, a cross of Wagyu and Angus.
What is Wagyu beef?
Wagyu comes from Japan, where these cattle have been bred for centuries. "Wa" means Japanese and "gyu" means cow. Wagyu is a breed, not a cut. Any cut, from ribeye to brisket, can be Wagyu.
The four Wagyu breeds
Four breeds count as Wagyu: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu, or Akaushi), Japanese Polled (Mukaku Washu) and Japanese Shorthorn (Nihon Tankaku Washu). Only Japanese Black and Japanese Brown are raised outside Japan. Japanese Black carries the genetics for the heavy marbling Wagyu is known for. Our herd is Japanese Black, with bloodlines that trace back to Japan.
Why is Wagyu so tender?
Most beef cattle store fat in a layer around the muscle. Wagyu stores much of it inside the muscle, in thin white lines. That marbling melts as the beef cooks and keeps it moist and tender. Wagyu fat also melts at a lower temperature than most beef fat, which gives it a buttery feel. It is higher in oleic acid, the main fat in olive oil.
Side by side, the Wagyu steak has fine marbling all through the meat. The USDA Prime steak has far less.
How Wagyu is graded
Marbling is measured on the Beef Marbling Score (BMS), from 1 to 12. USDA Prime, the top USDA grade, starts at about BMS 5. Japanese A5, the top grade in Japan, requires BMS 8 to 12. Our Full Blood Wagyu scores BMS 10 to 12, and our American Wagyu scores 7 to 10. For more detail, read Beef marbling explained and Full Blood vs. American Wagyu vs. USDA Prime.
How we raise Wagyu at Cross Creek Ranch
Our family has raised cattle near Hesperus, Colorado, since the late 1800s. We select breeding cattle for marbling and track the genetics of every animal. The herd spends part of the year grazing on the ranch and is finished on grain grown on our family's fields in New Mexico. Our cattle are raised without added hormones or antibiotics, and they take around three years to reach market. The full story is on our Ranch to Plate page.
Which Wagyu cuts can you buy?
We sell most cuts in both Full Blood and American Wagyu: ribeye, New York strip, filet mignon, flat iron, tri-tip, brisket, short ribs, ground beef and more. If you are new to Wagyu, an American Wagyu New York strip or ribeye is a good first steak. Wagyu ground beef is the least expensive way to try it.
How to cook Wagyu
Keep it simple. Let the steak come to room temperature, season it with salt and pepper, and sear it in a hot pan or over a hot grill. Cook it to 130 to 135°F for medium-rare, then let it rest for 5 to 10 minutes. Wagyu fat can flare up on a grill, so watch it closely. Our pan-sear guide and grilling guide go step by step.
Where to buy Wagyu
We sell our Wagyu online and ship it frozen to the continental United States. Orders ship Monday through Wednesday and arrive two days later. Orders of $200 or more ship free.
Taste the difference
Full Blood and American Wagyu, raised and shipped by our family ranch.
Frequently asked questions
What does Wagyu mean?
"Japanese cow." In Japanese, "wa" means Japanese and "gyu" means cow.
Is Wagyu a breed or a cut?
A breed. Wagyu is beef from Japanese cattle breeds, and any cut can come from Wagyu cattle.
Why is Wagyu so tender?
Wagyu stores fat inside the muscle as fine marbling. The marbling melts as the beef cooks and keeps it moist and tender.
What is the difference between Full Blood Wagyu and American Wagyu?
Full Blood Wagyu is 100% Japanese Black cattle. American Wagyu is a cross between Wagyu and Angus. Full Blood has more marbling, and American Wagyu has a more familiar beef flavor and a lower price.
Is Wagyu raised in the United States?
Yes. Wagyu has been raised in the U.S. since the first bulls were imported in 1976. We raise Full Blood and American Wagyu on our family ranch near Hesperus, Colorado.
