Discovering Wagyu: Origins, Breeding, Cuts, and Cooking Methods

What is Wagyu Beef?

Wagyu beef has its origins in Japan, where it has been bred for over a thousand years. At Cross Creek Ranch Premium Meats, we raise American Wagyu and Full Blood Wagyu beef in Colorado using traditional breeding methods. Our American Wagyu is a cross between Japanese Wagyu and American Angus, while our Full Blood Wagyu is 100% purebred Japanese Wagyu.

How is Wagyu Beef Bred?

At Cross Creek Ranch Premium Meats, we use traditional breeding methods to produce our Wagyu beef. We carefully select our breeding cattle to ensure that they meet our high standards for meat quality and flavor. Both our American Wagyu and Full Blood Wagyu are raised using methods that respect the centuries-old traditions of Wagyu breeding.

What Cuts of Wagyu Beef are Available?

We offer a variety of cuts of American Wagyu and Full Blood Wagyu beef, including ribeye, filet mignon, New York strip, and more. Each cut of our beef is well-marbled and has a rich, buttery flavor that sets it apart from other types of meat.

How to Cook Wagyu Beef?

Cooking wagyu beef requires a different approach than cooking other types of meat. Due to its high fat content and delicate texture, wagyu beef requires special handling and preparation. We recommend using a meat thermometer to ensure that the internal temperature reaches 130-135°F for medium-rare. You can grill, broil, or pan-sear our American Wagyu and Full Blood Wagyu, and we also recommend trying sous vide or slow-cooking methods.

Where to Buy Wagyu Beef?

At Cross Creek Ranch Premium Meats, we sell American Wagyu and Full Blood Wagyu beef online and at exclusive restaurants. Our wagyu beef is raised using traditional methods and is free from antibiotics and hormones.