Caroland Farms Wagyu

Wagyu beef is a premium type of beef known for its exceptional marbling, tenderness, and rich flavor. The term "Wagyu" essentially translates to "Japanese beef”. These spectacular cattle were originally draft cattle used in agriculture and were known for their incredible endurance.

The Wagyu cattle breeds are genetically predisposed to develop intense intramuscular fat, which provides the beef with the beautiful “marbling” and buttery, melt-in-your-mouth taste. Our mission is to provide the highest quality 100% full blood wagyu beef in the United States.

Wagyu beef is different from other types of beef due to its high level of marbling, which gives it a unique flavor and texture. Wagyu are also raised differently, with an emphasis on animal welfare and careful breeding.

Each one of our full blood Wagyu cattle has 100% pure Japanese genetic heritage. They have never been crossbred with Angus, like most “American Wagyu” breeds. As a result, our Wagyu has an extraordinary level of fat marbling, giving the beef luxurious flavor and texture. 

Wagyu are also raised differently, with an emphasis on thoughtful animal welfare and meticulous breeding. Caroland Farms Wagyu are pasture-raised, with a proprietary feeding program to ensure our animals enjoy a stress-free lifestyle that promotes the best marbling possible.

100% full blood Wagyu not only offers an unparalleled beef taste, but it’s also a heart-healthy choice compared to other types of beef. Wagyu possesses a higher monounsaturated to saturated fat ratio, as well as high concentrations of omega-3 and omega-6 fatty acids and conjugated linoleic acid (CLA). These are linked to lower LDL cholesterol levels, reduced inflammation, and improved cardiovascular health. In addition, Wagyu is chock full of protein and essential nutrients like zinc, iron, and B vitamins.

Wagyu beef offers a distinctive, indulgent flavor that sets it apart from conventional beef. Its taste and texture are often described as rich, buttery, and velvety. Thanks to its high level of intramuscular fat, Wagyu truly melts in the mouth, enhancing the meat’s beefy flavor without overwhelming it.

Unlike fattier cuts from other breeds, Wagyu fat melts at a lower temperature, which gives it a delicate, clean finish on the palate. It’s a rich and decadent culinary experience, without being heavy or greasy.