About Us
At High Desert Wagyu, our story is rooted in over 100 years of ranching tradition on our family-owned ranch in eastern Utah. This land, where my dad was born and where we've raised cattle for generations, holds a special place in our hearts and heritage.
Discovering Wagyu was a game-changer for us. Its unparalleled flavor and quality compelled us to rethink our approach to beef production. Raised with care, our Wagyu are bred and fed to perfection, resulting in a unique flavor profile that exceeds expectations.
When you try our Wagyu, meticulously bred and thoughtfully raised, you'll experience a steak like no other. It's why we're renowned for our meat at High Desert Wagyu—a testament to our commitment to delivering the finest beef and ensuring every bite is perfection.
Frequently Asked Questions
Is Wagyu healthy?
While Wagyu beef does have a high-fat content, it also has a high concentration of monounsaturated fatty acids (MUFAs) and omega-3 and omega-6 fatty acids, which can have health benefits. MUFAs, in particular, have been shown to help lower cholesterol levels and reduce the risk of heart disease.
Do you use antibiotics and hormones?
Our Wagyu cattle are raised under strict natural conditions, free from antibiotics, hormones, and MRNA, ensuring that our product meets the highest standards of taste and quality. We prioritize natural methods throughout the entire lifecycle of our cattle, from breeding to finishing. This commitment begins with careful selection of genetics and continues through our sustainable farming practices.
Is Wagyu the same as Kobe beef?
Kobe isn't actually a breed of cattle; it's a region in Japan where some Wagyu cattle are raised. Only cattle that originate from Kobe are permitted to be labeled as Kobe beef. However, because the term 'Kobe' is more recognizable to Americans, many restaurants use it to describe any Wagyu beef, regardless of its origin. Therefore, all Kobe beef is technically Wagyu, but not all Wagyu beef can be called Kobe.