The Best of Both Worlds

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.

  • Our American Highland Beef

    Has a modern beef carcass that yields lean yet well-marbled meat, ensuring tenderness and succulence with a distinctive flavor.  Highland beef is healthy and nutritious with lower levels of fat and cholesterol and higher levels of protein and iron than most commercial beef. Different than any other beef product available. 

  • Our American Wagyu Beef

    Makes for an incredibly marbled steak. A buttery texture, complex flavors, subtle sweetness and a lingering finish. This marbling is what gives our American Wagyu beef its melt-in-your mouth tenderness and juiciness.  Flakes of marbling provide moisture that is rich with flavor, this beef has a high content of quality fats that can melt quickly and leave a texture that is both velvety and delicate.

  • Notes

    Although taste and texture varies significantly between our American Highland and our American Wagyu beef, both will elevate ordinary dishes to create eating experiences your friends and family will remember. Let us Beef Up Your Experience!

Grass-fed beef tends to be lower in calories than other comparable meats. It also promotes healthy blood sugar levels in the body and is associated with reduced risk of  heart disease.  Many of the benefits of Highland beef and grass-fed Wagyu beef are comparable. Both our American Highland Beef and our American Wagyu Beef have a higher ratio of mono-unsaturated fat (the good fat) and a higher concentration of beneficial Omega-3  and Omega-6 fatty acids which have anti-inflammatory properties, support heart cell structure and function, regulate blood clotting and reduce the risk of cardiovascular diseases. 

Our small herds and attention to detail make all of our beef uniquely delicious. Both Highland cattle and the American Wagyu cattle are slower to mature and just like fine wine we do not rush this process.  We allow them to grow as nature intended, on grass and at their own rate.  We do not use antibiotics, vaccines or any kind of growth hormone. They are fed a 100% grass diet from the time they are born until harvest.  Our cattle are fed for over 750+ days typically longer than traditional beef cattle resulting in better quality beef and more flavor.