American Wagyu offers a rich, buttery flavor with a depth that comes from the marbling of Wagyu combined with the robust, beefy taste of Angus. It is both tender and juicy, with a well-balanced, savory taste that makes it ideal for those looking for an elevated beef experience.

Japanese Wagyu is typically known for extreme marbling, resulting in a melt-in-your-mouth texture and rich buttery taste. American Wagyu is a cross between Japanese Wagyu and Angus cattle, offering a balance between the tenderness of Wagyu and the bold flavor of Angus, making it slightly less rich but still incredibly flavorful.

American Wagyu is best cooked to medium-rare to maximize its flavor and tenderness. Use a hot grill or skillet, searing each side for a few minutes, then let it rest for 5-10 minutes before serving. This helps retain the juices and delivers the best eating experience.

American Wagyu contains higher levels of monounsaturated fats compared to regular beef, which can contribute to a healthier fat profile. It also has a higher ratio of omega-3 and omega-6 fatty acids, making it a flavorful option with additional health benefits when eaten in moderation.

Our American Wagyu is produced through a crossbreeding process between Japanese Wagyu and Angus cattle. We use traditional, humane practices, and our cattle graze on natural pastures, with no antibiotics or hormones, ensuring the highest quality and ethical production.

Let American Wagyu rest for at least 5 to 10 minutes after cooking to ensure the juices redistribute throughout the meat. This resting period helps maintain the tenderness and enhances the flavor of the steak when it’s served.

At Cross Creek Ranch, we offer a variety of cuts, including ribeye, filet, brisket, and New York strip. Each cut has its unique characteristics, from the juicy, marbled ribeye to the leaner yet tender filet, allowing you to choose according to your cooking preference and occasion.

Marbling refers to the intramuscular fat that gives Wagyu its signature tenderness and rich flavor. The more marbling a cut has, the more flavorful and juicy the meat will be. American Wagyu has a balanced marbling level that enhances taste without being overwhelmingly rich.

Store American Wagyu in the coldest part of your refrigerator. If you plan to consume it within a few days, keep it wrapped in butcher paper. For longer storage, vacuum seal it or use airtight packaging and freeze it. When freezing, consume within six months for the best quality.

Cross Creek Ranch’s American Wagyu is pasture-raised with no added hormones or antibiotics. Our cattle are treated with the utmost care, following Japanese traditions combined with local sustainable practices, ensuring the highest quality beef with a focus on both ethical treatment and superior taste.

Authentic Wagyu beef comes with certification or clear labeling of the breed and grading. At Cross Creek Ranch, we ensure transparency in our production, providing detailed information about our American Wagyu’s lineage, grading, and quality.