Introduction to Grass-Fed Wagyu Beef

Our farm specializes in raising grass-fed Wagyu beef, which is known for its high-quality and distinct taste. Our cattle are allowed to graze on lush pasturelands, feeding only on natural vegetation, which results in beef that is rich in beneficial nutrients like omega-3 fatty acids and CLA, while being lower in saturated fat. We take pride in raising our Wagyu cattle sustainably, with a focus on animal welfare and environmental stewardship. Our customers appreciate the unique flavor and tenderness of our grass-fed Wagyu beef, which is a premium type of meat that is becoming increasingly popular among health-conscious consumers.

The History of Wagyu Cattle in America

Wagyu cattle were first introduced to the United States in the late 1970s, when a few Japanese Black cattle were imported to the country. Over the years, the breed has been crossbred with other breeds, including Angus and Hereford, to produce American Wagyu. Here at Oostema Farmstead we offer both, 100% wagyu and our own Wagyu Cross.

The Difference Between Japanese and American Wagyu

While both Japanese and American Wagyu share many of the same characteristics, there are some differences between the two. Japanese Wagyu, such as Kobe beef, is highly regulated and must meet strict criteria to be considered authentic. It is also typically fed a specific diet and raised in a specific way.

How is Wagyu Graded in the USA?

Wagyu beef can actually exceed the quality of USDA Prime. This is because the grading system for Wagyu beef takes into account the unique characteristics of the breed, which can result in higher levels of marbling and tenderness than other types of beef. As a result, some Wagyu beef can be graded as a 12 or even higher, surpassing the quality of USDA Prime. While USDA Prime is considered the highest grade of beef in the United States, some Wagyu beef can actually exceed that standard, making it a true luxury product for those who appreciate the unique characteristics of this breed.

What Makes Oostema Farmstead Wagyu Different from Other Types of Beef?

Oostema Farmstead Wagyu is different from other types of beef in several ways. Firstly, the way the cattle are raised and fed is different, as they are grass-fed and free-range, which allows them to roam and graze as they please. This creates a stress-free environment for the cattle, which in turn produces tender, flavorful meat.

Another factor that sets Oostema Farmstead Wagyu apart is the breed itself. Wagyu cattle are known for their genetic predisposition to marbling, which is the intramuscular fat that gives the meat its unique flavor and tenderness. Oostema Farmstead Wagyu is 100% purebred Wagyu, meaning the meat has a higher level of marbling than other types of beef.

The Health Benefits of Oostema Farmstead Wagyu

In addition to its unique flavor and tenderness, Oostema Farmstead Wagyu also offers several health benefits. Grass-fed beef, in general, is lower in total fat and saturated fat than grain-fed beef, and contains higher levels of omega-3 fatty acids, which are beneficial for heart health. Additionally, grass-fed beef is higher in conjugated linoleic acid (CLA), which has been shown to have anti-inflammatory properties and may have cancer-fighting effects.

 Our Oostema Farmstead Wagyu is a unique type of Wagyu beef that offers a distinct flavor and texture. Raised in Washington and 100% grass-fed.