From Our Pasture to Your Plate. Your Wagyu Experience Starts Here!

Premium American Wagyu Beef— Crafted for Unmatched Flavor & Quality.

Luxury Wagyu Bundles for the Ultimate Dining Experience

Experience the pinnacle of flavor with our Premium American Wagyu Beef—crafted for those who demand the best. Whether you're elevating an ordinary meal or making a statement at your next gathering, our luxury bundles deliver rich marbling, unmatched tenderness, and an unforgettable dining experience. Choose from our expertly curated selections or build your own perfect bundle.

To raise Premium American Wagyu Beef to improve the health and well-being of the families upon whose table it is served. At Midwest Wagyu Beef, we believe in delivering more than just meat—we deliver an experience. Sourced from our very own cattle, every cut is a testament to quality, flavor, and care.

Harvesting & Processing

August 7, 2024

At Midwest Wagyu Beef, our commitment to excellence extends beyond the care of our cattle; it includes every step of the beef production process. One crucial phase is the processing and dry aging of our beef. This stage is where our dedication to quality truly shines, ensuring that every cut of beef delivers an exceptional taste experience.

The USDA-Regulated Processing Facility

Once our cattle reach their optimal growth and are ready for harvest, they are sent to a USDA-regulated processing facility. This facility adheres to the highest standards of safety, hygiene, and quality control, ensuring that our beef is handled with the utmost care throughout the processing stage.

Why USDA Regulation Matters:

1. Safety Standards: USDA regulation ensures that our beef meets rigorous safety standards. This includes regular inspections and adherence to strict protocols to prevent contamination and ensure the health of the meat.

2. Quality Assurance: The facility is equipped with advanced technology and skilled professionals who are dedicated to maintaining the quality of our beef. Every step, from slaughter to packaging, is carefully monitored to preserve the integrity of the meat.

The Art of Dry Aging

After processing, our beef undergoes a critical enhancement phase: dry aging. This process involves hanging the beef in a controlled environment for a period of three weeks. Dry aging is a time-honored technique that significantly enhances the flavor and tenderness of the meat.

What Dry Aging Does:

1. Flavor Development: During dry aging, natural enzymes break down the connective tissues in the meat, which intensifies its flavor. The result is a rich, complex taste that sets our beef apart from others. Dry aging also allows the meat to develop a deeper, more nuanced flavor profile.

2. Tenderness Improvement: The aging process allows the beef to become more tender. As the enzymes work their magic, the meat becomes more succulent and easier to cook to perfection.

3. Moisture Concentration: Dry aging causes the beef to lose moisture, which concentrates the flavors and results in a more intense taste. The dry environment also forms a protective crust on the outside of the meat, which is trimmed away before cooking, leaving behind the tender, flavorful interior.

The Final Product

After the three-week dry aging period, our beef is carefully trimmed and prepared for distribution. This attention to detail ensures that each cut of beef that reaches our customers is of the highest quality. The result is a product that not only meets but exceeds expectations in terms of flavor, tenderness, and overall enjoyment.

We believe that every step, from the care of our cattle to the final aging of the meat, contributes to delivering an extraordinary beef experience. Our commitment to excellence is evident in the rich flavor and tenderness of our beef, and we take pride in offering a product that reflects our dedication to quality and craftsmanship.