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grain finished american wagyu: special release #3

If you're looking for a steak that’s ultra-marbled, melt-in-your-mouth tender, and still raised with intention, our Grass-Fed & Grain-Finished American Wagyu is your answer. This is Special Release #3 at Hi Bräu, and it’s one of our most decadent, delicious, and talked-about offerings to date.


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what Is american wagyu?

Let’s start with a little history. Wagyu cattle were originally bred in Japan, not for meat, but for endurance. Their role as draft animals led to high intramuscular fat (aka marbling), which later became the hallmark of Wagyu beef. When beef became more popular in Japan in the late 1800s, Wagyu took off.


In the U.S., Wagyu bulls were first imported in 1976, but no females, meaning early American Wagyu were all crossbreeds. It wasn’t until 1993 that fullblood females arrived, and by 1997, Japan banned all further exports. That means all American Wagyu today comes from a small, carefully protected genetic pool.


why we Crossed wagyu with angus

Fullblood Wagyu is buttery and rich, but it can also be too much for the average American steak dinner. In Japan, it’s eaten in 2–3 oz portions, not 14 oz ribeyes. To make something better suited for U.S. palates, we cross fullblood Wagyu bulls with our best Angus cows, bringing you:

  • Exceptional marbling

  • Unbeatable tenderness

  • Just enough balance and beefiness to make it a meal, not just a delicacy


Our unique feeding approach

Most Wagyu in the U.S. is raised on 90–100% grain diets in confinement. Ours is not.

Our Grass-Fed & Grain-Finished Wagyu are:

  • Raised entirely on pasture

  • Finished with a custom-blended grain mix from our local feed store

  • Fed grain once daily, while still having full access to fresh Fescue and seasonal grasses

Their lifetime diet is about 85% grass and 15% grain, far more natural than feedlot systems, yet designed to bring out Wagyu’s full marbling potential.


what to expect from this wagyu


marbling & grade

  • High, even marbling, often beyond USDA Prime

  • Occasionally surpasses what the USDA scale can even measure

  • Still more balanced than fullblood Wagyu due to the Angus cross


flavor

  • Smooth, buttery, and mild

  • Less grassy than our South Poll or Grass-Finished Wagyu

  • A richer version of what you’d expect from grain-finished Angus


texture

  • Extremely tender, thanks to Wagyu + Angus genetics

  • Fat melts at lower temps, giving that signature Wagyu mouthfeel

Pro tip: These steaks are rich—you may want to share (or not).

Is wagyu marbling healthy?

Yes. In fact, Wagyu fat is some of the healthiest in the world.

The marbling contains high levels of oleic acid, a monounsaturated fat also found in:

  • Olive oil

  • Almonds

  • Avocados


Oleic acid is known for:

  • Lowering LDL (“bad” cholesterol)

  • Raising HDL (“good” cholesterol)

  • Supporting overall cardiovascular health


why It’s so rare

  • Grain finishing takes 6+ months of daily work

  • Requires high-quality grasses and timing to be done right

  • We only select the best steers for this program

  • These sell out quickly once released

Our Special Release steaks are always limited, but this one is among the most resource-intensive we produce. If you're serious about craft beef and curious to taste what happens when Wagyu meets pasture-first practices, this is it.


why give it a try

  • Raised on pasture with a custom grain finish

  • Marbled beyond USDA Prime

  • Incredibly tender and smooth

  • Contains heart-healthy fats

  • Available only a few times a year


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