What is Washugyu?

Our Wagyu Beef comes from American-bred cattle, using a custom Japanese program that carefully selects superior genetic traits (Tajima Wagyu), cross breeding them with the finest American cow. They are raised on a strict feeding program, using the highest quality feed available in the market.

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Grading (BMS)

Washugyu has been executed our grading system as distributing a marbling. We send Washugyu experts who have three more years experience to our ranches to distribute them as SPB 10 up, SPB 8-9, SPB 7 down by SPB Grading System (at the bottom of this page).

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Qualification

Non-Hormone Treated Cattle (NHTC)

Washugyu is certified as Non-Hormone Treated Cattle (NHTC) and the cattle have never been treated with growth hormones.

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Feeding Program

100% vegetarian Fed

The meat quality is decided by pedigree and controlled feeding. Washugyu have been raised under the strictest of standards using the proprietary feeding program specific to Japan that enhances the marbling and the flavor of the meat.

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100% Full Integration scheme

Washugyu is a total integrated manufacturer from breeding to sales.

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Our Clients

News

Donation to Los Angels Regional Food Bank.

April 30, 2020

With the rise in concern and the increased severity of this world-wide pandemic, we’re trying to do what we can: continue producing to feed the community and donating what we can to those who need it. We are happy to say that we have started by donating 150 lbs of our beef to the Los Angeles […]

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Chef GM Tatsuya Watanabe

April 14, 2020

Watanabe-san has recently been supporting YAMAYA Japanese Wagyu & Grill. Yamaya sells BBQ products for Japanese BBQ. Watanabe-san has been working on plating these BBQ products to create an artistic BBQ Platter that consists of Washugyu Tri Tip, Short Rib, and Loin Items (Ribeye and Striploin). Washugyu is a favorite amongst customers at YAMAYA and Watanabe-san continues […]

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Meat Artist General Manager Yamamoto

April 14, 2020

Yamamoto-san is now at Japan Premium Beef, a butcher shop in NY (https://www.instagram.com/japanpremiumbeef/) and has made some fantastic, artistic displays for Wagyu! He is the one of the top meat plate designers in United States. He used thinly sliced A5 Miyazaki Wagyu Top Sirloin, commonly used for Shabushabu and Sukiyaki at Japan Village in Brooklyn, […]

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