F&G Meats Wagyu
F1 American Wagyu raised on Midwest family farms. Japanese genetics, heartland values, zero compromises.
Our Wagyu program starts with genetics and ends with trust. We work with a tight network of family farms across the Midwest—operations where cattle get individual attention, not industrial processing. Every animal is source- and age-verified, tracked by professional nutritionists, and raised under Never-Ever protocols: no antibiotics, no hormones, no shortcuts.
The result? Beef that tells a story your guests can taste. Full traceability from pasture to plate. Marbling that develops naturally over extended feeding periods. A clean program built for chefs who care about what they serve and where it comes from.
Two Distinct Lines
Grain-Finished
Fed 300% longer than commodity beef on a Japanese-style diet. The extended timeline lets intramuscular fat mature slowly, building the buttery richness and low-melt marbling that defines real Wagyu. This is beef that performs—tender, forgiving, and deeply flavorful on the plate.
Grass-Fed / Grass-Finished
Open pasture from start to finish. A cleaner, more mineral-forward profile with natural sweetness. For chefs who want Wagyu genetics with terroir-driven character—the best of both worlds.
Each generation gets better. Our selective breeding program continuously improves marbling, tenderness, and carcass quality while maintaining the ethical standards that make this program worth talking about. American Wagyu that stands apart—in quality and in story.
