Wagyu Bulk Share

Our Wagyu herd are exclusively Japanese Black, and we keep our growing herd full blood too.

We put our Beefing Wagyu on free choice grain at wean weight and grain finish them typically for an additional 14-18 months on a 16% protein blend with extra molasses.  We do this exclusively for maximum marbling, tenderness, and flavor profile. These wagyu stay on pasture even when grain is introduced to purposely give them a stress-free environment with variety choice of diet. “Happy cattle with a free choice buffet grow better” -Alex Bryant

In this endeavor, Quality of Genetics are as important to us as the Quality of Diet. Majority of our herd is registered with the American Wagyu Association. We’re most proud of our Australian Registered Bull that ranks in the top percentiles for the Wagyu breed in -Carcass Size, Marbling Score, Marbling Fineness, Growth Rate, and Milking Ability. His sons will all be beefed, and his daughters will be future brood stock in our program founded on Quality>Quantity.

Cuts you will receive from one of these carcasses are standard to include the following: T-Bone, Porterhouse, Ribeye, Sirloin Steak, Chuck Roast, Round Steaks (Caveman Style), Ribs (Korean Style, and Regular), and Ground Beef. We will take some custom requests, but we recommend the cut sheet as stated for best experience and taste. (We believe the bone staying with majority of the cuts is an absolute delicacy)

To close, we’re not marketing our wagyu anymore based on cost, though it is priced well below retail value. Instead, we market our Wagyu on the experience. Eating Wagyu puts you in a different category of

 “To me, cooking has turned into a form of vacation, dinner is no longer a burden to prepare because every single one is better than any restaurant I’ve dined in. The best part, I have the convenience and luxury of it stocked in my home. I don’t have a Wagyu in my field that wouldn’t be a quality staple at any neighboring farm, I fully believe we’re putting of the best meat we can on the dinner plates of our valuable customer base. My goal with Bryant Beef is to be the best, you certainly can’t say that without the Wagyu influence.”   Owner- Alex Bryant