OUR WAGYU
At BLAC Wagyu, we raise 100% full-blood Wagyu registered with the American Wagyu Association. All of our stock’s DNA is traceable back to Japan and is primarily from the Japanese Tajima bloodline, the only bloodline that qualifies as Kobe beef in Japan. Our grass-fed, antibiotic-free Wagyu has beautiful marbling, incredible texture, and an unmatched rich umami flavor.
100% FULL-BLOOD
WAGYU
Our farm breeds exclusively 100% full-blood Wagyu, registered with the American Wagyu Association. Our cattle's DNA is traceable to Japan, ensuring authenticity and quality.
BLAC Wagyu’s full-blood Japanese Wagyu is high-end and noticeably higher-quality. Because Japanese Wagyu requires a much greater level of care than American Wagyu, most of the local Virginia breeders produce American Wagyu. While this makes for low maintenance, low-cost cattle, the level of marbling suffers.
We use the term “full-blood” rather than “purebred” because the American Wagyu Association (AWA) classifies any breed of cattle with 92.8% Wagyu as purebred Wagyu. The term “full-blood Wagyu,” as defined by the AWA, refers to a cow with a 100% Wagyu bloodline traceable directly to Japan.
"All of our stock is traceable back to Japan with zero cross breeding with Angus or any other breed of cattle."
BLAC Wagyu cattle are pasture raised in the beautiful rolling hills east of the Blue Ridge Mountains in Marshall, VA. Our cattle are allowed to roam out in the open and aren't confined inside enclosures. Grass-fed cattle are healthier, taste better and is better for you. Our Wagyu is all 100% DNA registered full blood mainly from the Japanese Tajima bloodline, the only bloodline qualifying for Kobe beef in Japan. Our Wagyu consistently averages a Beef Marble Score (BMS) of ~6 giving richness without being overwhelming rich. You'll notice the webbing of fat that runs throughout it, creating a creamy, buttery mouth-feel.
Our Wagyu beef is always antibiotic-free and never treated with growth promotants or production enhancers. Our priority is quality rather than quantity, achieved by maintaining a limited herd size. Each of our cows receives exceptional personalized attention, which allows us to produce an end product of the highest quality.
GRASS-FED &
ALL-NATURAL
GRAIN FINISHED
Our cattle are pasture raised in Marshall, VA utilizing planned rotational grazing practices. These practices allow us to enrich our soil without fertilizer, help decrease atmospheric CO2 levels, reduce runoff and increase water retention. All of these methods create the best nutrient-dense grass for our cattle to graze on.
Grains are also an integral part of the feeding process at BLAC Wagyu because exclusively grass feeding is not sufficient enough to produce high quality marbling in Wagyu meat. Each day we feed our cattle a custom blend of grains that meet the standards of traditional Japanese feeding.
We source our all-natural non-GMO grain from a local co-op right here in Marshall, VA. We follow the scientific method established by Dr. Jimmy Horner’s Protocol Naturals — an all-natural feed approach to livestock operations resulting in the consistent production of top-quality meat without the use of oral antibiotics and growth production enhancers.
OUR WAGYU VS. AMERICAN WAGYU
Japanese Wagyu differs from American Wagyu in many respects but generally it is made by crossbreeding cattle, usually a full-blood Wagyu with an Angus. Certified Angus are bred to be hearty, they produce an overabundance of milk for their offspring and, in places like Virginia, have adapted to live in harsh winter and summer conditions. Angus cattle live primarily in pastures and are supplemented with a minimal amount of hay. While crossbreeding Angus with a full-blood Wagyu results in appealing texture and flavor, it doesn’t compare to the intense marbling and flavor of full-blood Wagyu.
"Most Local Virginia Wagyu breeders often crossbreed their Wagyu with Angus, resulting in an F1 rating of 50% Wagyu and 50% other breeds."
Japanese Wagyu is a specialized and much rarer breed in the United States (and Virginia) compared to American Wagyu. For over 150 years, Japanese Wagyu have been bred with the sole purpose of producing as much marbling as possible. Naturally producing very little milk, Japanese Wagyu are required to be grain-fed from an early age making them less hearty than other breeds.
Among the many other differences between the two breeds, American Wagyu cattle get 400+ days of feed, while Japanese Wagyu get 650+ days of feed. Japanese Wagyu is also smaller, producing ~750lbs of beef compared to American Wagyu’s 1200lbs. Ultimately, raising full-blood Wagyu is much more difficult, demanding, and ambitious than raising the average Angus cross breeds.
It is important to know that many farmers classify their animals as Wagyu, when in fact, they are Wagyu-Angus crossbreeds. This is typically represented on a rating scale of F1 - F5 which means the cow contains 50% - 96.875% Wagyu respectively. Most American Wagyu is rated F1 which is 50% Wagyu and 50% other.
Our farm specializes in breeding 100% full-blood Wagyu that is registered with the American Wagyu Association. With each animal's DNA traceable to Japanese lineage, we guarantee authenticity and quality.
HEALTH BENEFITS
OF WAGYU
Wagyu beef is well-known for its health benefits due to its high concentration of monounsaturated fats, which can help lower LDL cholesterol levels and reduce the risk of heart disease. It's also rich in Omega-3 and Omega-6 essential fatty acids that possess anti-inflammatory properties, promoting joint health and enhancing brain function.
"Wagyu is full of Omega-3 and Omega-6 fatty acids, those same good monounsaturated fats you find in salmon".
Wagyu beef is a great source of essential amino acids, which are essential for repairing tissue damage and building muscle. With its high levels of iron and zinc, this type of beef can also boost your immune system and aid in digestion. Consuming Wagyu beef in moderation as part of a balanced diet can provide various advantages for overall health and wellbeing.
BLAC Wagyu beef is well-known for its tender and buttery texture, thanks to its abundant marbling. Its unique taste is due to the high content of oleic acid, a monounsaturated fat that provides a distinct and delicious umami flavor that you can't find anywhere else.
