Wagyu

After studying cattle genetics, we decided to add Japanese Wagyu to our herd. We found a mentor and added a bull and 3 pregnant cows. We crossed the Wagyu bull we our Angus cows to create Angyu. Creating a larger carcass than a typical Wagyu with the tenderness and marbling that the Wagyu provides.

ABOUT US

In 2019 we purchased 80 acres in the Southern California high desert to raise the best meat and grow organic food for our family. We wanted to show our children where our food comes from.

We started with six pregnant Black Angus cows and a bull. We lived in Los Angeles and would visit on weekends and were fortunate enough to witness the birth of each of our calves.

Every time a new baby was born our youngest child would give them a welcome hug.

We moved to the ranch in July of 2020 to live with our herd in nature. They came right up to our front porch and would push open the front door looking for fruit scraps. It was amazing to watch them work together and care for each other.

In October of 2024 we harvested two of our four-year-old steers named Alfredo and Skinny. One grass and one grain finished. We saved and freeze dried the organs. We even sent the hides to be tanned. Making sure to honor the entire animal. Happy to say the meat is incredible and our freezers are overflowing.

Today we have 85 head of cattle, 3,000 fruit trees and 30,000 grapevines. We hope to share our many blessings with our family, friends and community.