Our Wagyu Beef | Farm | Joseph Decuis

Our Wagyu Beef

We are the only restaurant in the United States raising Wagyu beef on our own farm strictly employing the all-natural, humane Japanese husbandry practices taught us by the legendary Wagyu farmer, Mr. Shogo Takeda.

Let us tell you about this world-class, legendary beef that is considered by connoisseurs as the finest-tasting beef in the world.

What is Wagyu beef?
- Wagyu can literally be translated to mean Japanese beef – “wa” means Japanese and “gyu” means beef. It is a breed of cattle native to Japan and considered a Japanese national treasure. This is the breed that produces the world renown “Kobe beef.”
  
  There are many legends and myths surrounding Wagyu beef, such as being massaged and drinking beer as part of their diets. These practices may or may not be true but it is a fact that there is much secrecy surrounding this breed of cattle. Japanese Wagyu farmers closely guard many of their husbandry practices, as they compete to produce the highest quality beef in Japan.
Why did we choose to raise Wagyu?
- Years ago, our Executive Chef put Wagyu on our restaurant menu as an experiment. We were overwhelmed with its tenderness and great taste and we embarked on a journey to learn more about Wagyu. This journey ultimately took us to Japan, where we met the legendary Japanese Wagyu farmer, Mr. Shogo Takeda.
  
  Mr. Takeda is an extraordinary individual whose vision is to share his Wagyu genetics with the world. He taught us many of the closely guarded secrets of raising Wagyu; under his tutelage, we acquired Takeda Wagyu breeding stock, designed our farm facilities in the Japanese style, and have strictly adopted Mr. Takeda’s husbandry practices.
  
  We are following in the footsteps of the Wagyu master.
Why is Joseph Decuis Wagyu beef of superior quality?
- Genetics, husbandry practices, and time. Wagyu have many unique characteristics, but one of the most unique is its genetic capacity to develop marbling. This marbling contributes to its great taste and tenderness and is high in mono-unsaturated fat which is healthy for you.
  
  We employ all-natural, drug-free, stress-free humane husbandry practices and feed our Wagyu a special Japanese vegetarian diet. The process of creating superior quality Wagyu takes time. Wagyu require almost twice the amount of time to finish compared to traditional commercial cattle.
  
  On our farm, we raise two types of Wagyu – full-blooded Wagyu and Wagyu crossed with Angus. Both provide quality which exceeds the USDA grade of Prime. Our Wagyu crossed with Angus is very desirable and suitable for the American palate, as Americans love the robust taste of Angus beef.
Why does Wagyu cost more than other beef?
- Wagyu has only been available in the United States since the mid-70s and is a scarce commodity of superior quality. While less than 2% of all beef raised in the US meets the USDA quality of “prime,” Wagyu exceeds the quality of prime.
  
  To produce this superior beef in an all-natural, drug-free manner it takes two to three times longer to raise and finish Wagyu as compared to commercial cattle. While you may pay more, it is best enjoyed in small servings, and the superior taste is well worth the cost.
Why is Wagyu beef healthy?
- Experts say Wagyu can be as healthy for the human body as a salmon steak.
  
  Studies conducted by the American Journal of Clinical Nutrition have shown that consumption of Wagyu can boost a person’s immune system and provide essential amino acids. Nutritionists from Texas A&M found that Wagyu have more mono-unsaturated fats than any other breed of cattle.
  
  Studies have also shown there is an abundance of Omega-3 fatty acids in Wagyu beef.
How can I learn more about Wagyu?
- View our featured film "The Joseph Decuis Story". You may also purchase a DVD copy from our online store.