American Wagyu began with a bold idea combining Japan’s legendary Wagyu genetics with American ranching expertise. In 1976, the first Wagyu bulls arrived in the U.S., marking the beginning of a decades-long journey to create something extraordinary for the American Consumer..
Through careful crossbreeding with Angus and other American breeds, ranchers worked to balance the tenderness and marbling of Wagyu with the size and efficiency of traditional U.S. cattle. The results were remarkable: beef that carried the melt-in-your-mouth richness of Wagyu and the hearty flavor of Angus that you’ve come to expect.
In 1997, The Japanese Government banned all exports of live animals including semen and embryos after declaring Wagyu a National Treasure. This locked the genetics of the American herds to those imported in the 1976 and the early 1990’s. Because of this ban, these original genetics became even more valuable, pushing breeders to develop new ways of taking those genetics to the next level. By using artificial insemination and IVF techniques, these pure genetics were refined by selective breeding to replicate the most desirable traits to produce superior breeding bulls and heifers and then make available to any breeder the improved strains of the fullblood Wagyu. You find Fullblood breeders whose sole business model is developing the best genetic traits to help farmers and ranchers raise the best Wagyu meat possible, whether they raise Fullblood, American or both.Traits that truly define the quality of American Wagyu.
Today, there is estimated to be around 5,000 Fullblood Wagyu cattle in the county being utilized by American Wagyu breeders to further refine and better their herds. The combination of these two genetics continue to set the gold standard for premium “Better than Prime” beef.
American Wagyu began with a bold idea combining Japan’s legendary Wagyu genetics with American ranching expertise. In 1976, the first Wagyu bulls arrived in the U.S., marking the beginning of a decades-long journey to create something extraordinary for the American Consumer..
Through careful crossbreeding with Angus and other American breeds, ranchers worked to balance the tenderness and marbling of Wagyu with the size and efficiency of traditional U.S. cattle. The results were remarkable: beef that carried the melt-in-your-mouth richness of Wagyu and the hearty flavor of Angus that you’ve come to expect.
Over time, import bans made these genetics even more valuable, pushing breeders to refine and protect the bloodlines that now define true American Wagyu.
Today, there is estimated to be around 5,000 Fullblood Wagyu cattle in the county being utilized by American Wagyu breeders to further refine and better their herds. The combination of these two genetics continue to set the gold standard for premium “Better than Prime” beef.
At Mossyrock Wagyu, we’re not just raising cattle, we’re preserving a legacy. Every Fullblood Wagyu we raise descends directly from Japan’s finest bloodlines, raised under care that honors both science and tradition. From genetics to feed, every detail matters.
Our cross breeding program utilizes our best Fullbood genetics and registered Angus with the goal of developing above Prime meat for your table at a price point and flavor level that satisfies your requirements. From Our Farm to Your Table…the way you want is our commitment.
Our herds are nurtured on nutrient-rich pastures, then finished on a custom grain blend designed to build natural marbling and that distinctive taste. The result is a flavor and texture experience unlike anything else, buttery, rich, and unbelievably tender. What sets us apart isn’t just what we produce, but how we produce it, responsibly, transparently, and with deep respect for the breed.
Our American Wagyu embodies a legacy of precision breeding, ethical farming, and unmatched flavor. Sourced from verified Japanese bloodlines, each animal carries a traceable heritage. Raised on regenerative pastures without hormones or antibiotics, we blend traditional care with modern science to deliver tender, marbled beef that turns every meal into a gourmet experience.
Quality
Our raising of Wagyu isn’t just about flavor; it’s about respect, for tradition, for the animal, and for those who value excellence. At Mossyrock Wagyu, we take that respect seriously. Every decision we make, from breeding to feeding, honors the Japanese philosophy of Shokunin, the pursuit of perfection in craft.
Our focus is long-term: protecting genetic purity, enhancing marbling naturally, and educating consumers about what truly defines Wagyu. In a market filled with misleading labels and mass-produced beef, we stand firm on authenticity.
When you choose Mossyrock Wagyu, you’re not just buying meat, you’re becoming part of a story!
You now know the history of Wagyu, both the Japanese and the American version. Now it’s your choice! Choose a brand that values integrity as much as you do. Browse our current selection of pristine Fullblood Wagyu or American Wagyu and taste the difference that transparency, ethics, and pure genetics make.Join the Mossyrock Wagyu family and enhance your table with confidence.
We believe good food starts with good care. Our animals are raised with compassion, open space, and zero unnecessary treatments or stress.
From Wagyu beef to Berkshire pork, every cut delivers unmatched tenderness, natural flavor, and that rich, melt-in-your-mouth satisfaction every time.
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