Why Fullblood Wagyu Is in a Class of Its Own

🐂 What Makes Wagyu So Special?

When people hear the word “Wagyu,” they often think of fancy steakhouses, melt-in-your-mouth texture, and luxury. But not all Wagyu is created equal — and here at Double A Wagyu, we raise fullblood Wagyu beef that’s truly a cut above.

The difference starts with genetics. Most Wagyu beef sold in the U.S. is crossbred — often only 50% Wagyu, blended with other breeds like Angus. Fullblood Wagyu, however, is genetically pure, tracing its lineage back to Japanese bloodlines with no crossbreeding. That purity is what creates the extraordinary marbling, rich flavor, and buttery tenderness that Wagyu is known for.

🌾 How We Raise Our Cattle

At Double A Wagyu, we don’t rush the process. Our cattle are pasture-raised right here in Texas, then grain-finished with care to naturally enhance marbling. We don’t believe in shortcuts — just proper feeding, low-stress environments, and responsible handling from start to finish.

The result? Beef that doesn’t just taste better — it feels different. Every bite tells a story of craftsmanship, patience, and pride.

🍴 Why It Matters

Whether you're a chef, a butcher, or just someone who appreciates great food, the quality of the beef you serve matters. Fullblood Wagyu delivers not only in flavor but in consistency. The marbling isn't just surface-deep — it runs throughout the entire cut, which means every steak, roast, or filet is reliably rich and tender.

We offer our beef by the cut, for local pickup only. And for vendors looking to stock something exceptional, we’re always open to new partnerships.

📩 Interested in Trying It?

We don’t sell online — because we believe in local relationships and high standards. But if you’re in Texas and want to pick up Wagyu or stock it in your shop or restaurant, contact us here to get started.