Produced by crossbreeding full blood Wagyu Bulls with Angus cattle; the result is a pleasant balance of tenderness, texture, and flavor. This creates beef with the marbling and tenderness of Japanese Wagyu and the robust taste and texture similar to what you’ve become accustomed to in American domestic beef. Bringing you the best of both worlds. Coveted by top chefs and restaurants throughout the world, this highly sought after beef has increased in popularity in the US due to its unique flavor, texture, and marbling. Hyndman Peak Beef is on a mission to bring you the very best, grass-fed and finished American Wagyu. 

American Wagyu is commonly utilized for grilling, roasting, and pan searing. The fat content is lower than Japanese Wagyu due to less marbling and our grass finishing, this has created a hearty, beefy flavor many find very palatable when included in well-known American dishes.