OUR STORY

OUR STORY

ABOUT US

Originating from over the pacific in Japan, Wodagyu's humble beginnings start with one man and a vision: Bringing Kobe over to America. Established in 1999, in Houston, TX this family owned ranch started with 2 Tajima Wagyu bulls and have grown their herd to reach 99% full-blood wagyu cattle.

At Wodagyu we believe in treating everyone like family, and that goes for the cattle too. The well-being of our cows is at the center of our operation. We make sure that they live happy, stress free lives, able to roam freely on hundreds of acres of land. We believe that how we treat our cowts reflects in the quality of the meat. The buttery flavor and juicy tenderness of our highly marbled wagyu beef makes for an unrivaled eating experience.

Taste The Wagyu Difference

There are so many different reasons we think people should switch over to wagyu. The benefits extend from the human body to environmental sustainability.

Sustainable
Ranching

Preserving our natural environment is a top priority at Wodagyu Ranch. By maintaining our soil biodiversity, strict water management, and proper rotational grazing habits we are working towards a solution that is kinder to our environment.

Heart
Healthy

Good news, not all red meat is bad for your health! Professors at Texas A&M University and Deakin Unversity have found that wagyu beef contains high sources of Omega 3, Omega 6 and oleic acid, All compounds that are amazing for your heart. Also it has the lowest amount of cholesterol compared to any other meat. Eat up Friends!

High
Quality

Giving you the best quality beef is what we strive for. Starting with what we feed our cattle to how the meat is processed, every step is carefully planned to make sure the end result is top quality. Our cattle are grass-fed, grain finished, and never injected with hormones or antibiotics. All of our meat is dry-aged for 21 days to improve both texture and flavor.

GET BEEFY

DID YOU KNOW?

"Wagyu" Translated literally means "Japanese Cow".

Out of the three bloodlines of Japanese Black - Tajima, Kedaka, and Shimane - Tajima are the most prized and renowned. Tajima Wagyu are the ONLY breed certified as "Japanese Kobe" and must be produced from within the Hyogo Prefecture. Tajima black have unequated and extremely high degrees of marbling, flavor, and "melt in your mouth" texture. All Wodagyu cattle are registered as Tajima Black and are certified with the American Wagyu Association.

DRY-AGED FOR 21 DAYS

Dry Aging concentrates the succulent beefy flavor and tenderizes the meat.

NO ANTIBIOTICS OR HORMONES. EVER.

All of our cattle are raised in a natural environment and are never injected with artificial hormones or antibiotics.

GRASS AND GRAIN FED

Our cows are pasture raised and supplemented with specially formulated grain feed for 180-200 days..

GOOD FATS

Marbling is the soft white intramuscular fat cells that are distributed throughout lean red meat. It isn’t the typical chewy texture that is often associated with fat, rather it has a silky texture giving it more flavor and a melt-in-your-mouth texture. It is extremely difficult to attain, making it the main indicator of the quality of the meat.

Wodagyu has dedicated over 10 years of research to develop our Wagyu’s distinct flavor and texture. The combination of careful breeding, specialized diet, and animal happiness, allow us to create some of the highest quality and most marbled Wagyu beef in America.

B.M.S Scale

Beef Marbling Scale

Standard scale used in the beef industry to grade the quality of beef.
A5 beef is typically in the 10-12 zone.
Wodagyu’s meat is around 7-9 zone.
USDA prime lies in the 2-3 zone.

Wodagyu vs. USDA Prime

more marbling = more flavor

DID YOU KNOW?

Wagyu marbling is very rare - around 0.029% of all cattle produced in the world achieve this type of marbling.

Wodagyu vs. USDA Prime

more marbling = more flavor

DID YOU KNOW?

Wagyu marbling is very rare - around 0.029% of all cattle produced in the world achieve this type of marbling.

Wodagyu vs. USDA Prime

more marbling = more flavor

EAT UP

Due to the genetics and how wagyu cattle are raised, Wagyu beef is dense with healthy fats as opposed to industrial raised cows that are unhealthy. Wagyu beef contains high levels of monounsaturated Fats & Polyunsaturated fats. The health benefits are comparable to salmon and olive oil.

HIGH RATIO OF MONOSAUTRATED FAT TO SATURATED FAT:

  • Lowers Cholesterol
  • Prevents coronary disease
  • Helps Weight Loss

SIGNIFICANT AMOUNT OF OLEIC ACID:

  • Good for your heart

HIGH LEVELS OF CONJUGATED LINOLEIC ACID:

  • Contributes to weight loss
  • Improves Immune System
  • Helps fight cancer
  • Reduces the risk of heart disease
  • Reduces the risk of Type II Diabetes