WE BELIEVE IN QUALITY

North 40 Beef delivers restaurant-quality, world-class, American Wagyu direct to your door from our Nebraska family farm. We take pride in our work and strive to provide premium quality Wagyu. 

Our World-Class American Wagyu Beef uses some of the most Elite Wagyu genetics and is crossed with locally-sourced Angus genetics to produce a fine, complimentary end-product.

  • Grass-Raised, Grain-Finished

  • Long-Fed (~500 Days)

  • Age and Source Verified

  • All Natural – No Added Hormones

  • Purebred Wagyu Breeding Stock Genetics Registered with the American Wagyu Association

Wagyu BeefProducts found: 33

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Wagyu beef is seen as a luxurious product typically prepared with great attention to detail, highlighting the abundance of marbling which makes this product stand out. Known for being way more than just a casual protein option, Wagyu provides a unique experience for all to enjoy.

What is Wagyu Beef?

Wagyu translates to “Japanese Cow” and is extremely high marbled beef, therefore highly sought after due to its tremendous flavor and tenderness. 

Due to the reputation that has been formed around Japanese Wagyu, each individual animal is tracked from birth allowing anyone to have the capabilities to look back on the animal's history. 

In Japan, Wagyu come from four main breeds: Japanese Black (also known as Kuroge) Japanese Brown, Japanese Shorthorn, and Japanese polled. 90% of all wagyu from Japan are Japanese black (Kuroge). 

Even though Wagyu originated in Japan, today they are bred in almost every continent.  The United States did not see Wagyu until 1976 when the first group of Wagyu cattle were imported from Japan. Then, due to an export ban from Japan that same year, it wasn't until 1991 when Wagyu truly began making a name for itself in America, and the success of what is known today as the American Wagyu began. 

The American Wagyu or Kobe-Style beef that we are familiar with today are predominantly crossed with Black Angus cattle. Guidelines from the American Wagyu Beef brand help in determining the best practices of raising these cattle through their diets and how they are finished. Some are grown predominantly on corn or raised based on the individual state's agriculture. 

Kobe-Style Wagyu refers to cattle that are descended from registered Wagyu bloodlines but bred outside of Japan.

Other names for Wagyu beef

  1. Kobe Beef 
  2. Omi Beef
  3. Sanda Beef 
  4. Akaushi Beef

Different types of Wagyu Beef

Wagyu beef is graded on a different scale than the USDA grading scale that we use for beef in the United States. The highest grade given to fullblood Japanese wagyu is A5. A5 Wagyu will be the most highly-marbled Wagyu. On the other hand, Japanese Wagyu F1 is a result of crossbreeding fullblood Wagyu with a holstein. The marbling is still excellent but not as dramatic as the A5.

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North 40 Beef Reviews

So Good.
Ordered 5 Ribeye Steaks - I was impressed by how quickly they shipped and how good they tasted - the whole family enjoyed them! Will order again!

I just bought a quarter beef for my husband's birthday. (If you think this was a lame gift, you should have seen his eyes as he inspected the marbling on each cut. He is pumped.) This beef is worth it. Stop buying store meat and buy this! The fat melts and creates an incredible sear. Even the hamburger has a noticable tenderness. Also, Logan was super easy to work with via email, text, and call. He followed up promptly and seemed happy to know that North40 Beef has helped me squash my hubby's dream of raising a wagyu for his own tasty eating. We will just get it from Logan.

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I tried a mix of different cuts and ground beef. The natural flavor in this meat is outstanding. We did nothing but sea salt on our ribeye and it was the best steak I've ever grilled. Between the superior beef and the great experience with their customer service, I would recommend them to anyone !

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