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grass-fed and finished american wagyu: special release #2

Welcome to one of the rarest and most remarkable beef experiences you’ll ever have: Grass-Fed and Finished American Wagyu. This is Special Release #2 from Hi Bräu Beef, a breed and finish combo so uncommon, it took us nearly four years to get it right.


It’s not just rare for us. It’s rare anywhere.


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the story behind american wagyu

Wagyu cattle originated in Japan and were originally bred as draft animals, selected for their endurance. This unintentionally created cows with high levels of intramuscular fat—aka marbling. When beef consumption rose in Japan in the late 1800s, Wagyu’s rich, fatty meat quickly became prized.


In the U.S., Wagyu bulls were first imported in 1976, but no females. It wasn’t until 1993 that fullblood Wagyu breeding was possible here—just before Japan permanently banned Wagyu exports in 1997. All American Wagyu today descends from that limited genetic stock.

Unlike the fullblood Wagyu often found in Japan (usually sliced paper-thin and eaten in tiny portions), American Wagyu is crossbred with British breeds like Angus to create a more familiar, steak-forward experience.


why grass-fed & finished wagyu Is so rare

Here’s what makes our Special Release #2 truly special:

  • Wagyu are almost always grain-finished, because corn-heavy diets help maximize marbling.

  • Grass-finishing Wagyu is extremely difficult; they weren't bred to do it.

  • Flavor over fat: While grain boosts fat content, it often mutes flavor.

  • Grass-finished Wagyu offers the best of both worlds: rich marbling with clean, bold flavor.


To pull this off, we saved our highest-quality finishing grasses and gave these steers extra time to develop on pasture. This isn't possible in most climates, our South Carolina soil and forage make it work, but only for a very short window each year.


what to expect


visuals & marbling

  • Typically measures ~10% total fat (Clemson-tested)

  • Compares to High Prime USDA grade

  • Beautiful marbling without the overwhelming richness of fullblood Wagyu


flavor profile

  • Smooth, buttery, and mild, making it less grassy than South Poll

  • More complexity than grain-finished beef, but never overpowering

  • A true "bridge" between luxury steakhouse flavor and pasture-raised purity


texture

  • Both Wagyu and Angus genetics bring natural tenderness

  • Fine-grained bite, soft finish, juicy and indulgent without heaviness


health benefits that rival Olive Oil

This beef isn’t just indulgent, it’s shockingly healthy. Wagyu marbling contains high levels of oleic acid, the same heart-healthy monounsaturated fat found in:

  • Olive oil

  • Avocados

  • Almonds


Combined with the proven benefits of 100% grass-fed beef, like better omega ratios and lower inflammation, this makes our American Wagyu one of the healthiest red meat options available today.


why It’s so limited

  • Extremely slow to raise (nearly 4 years to harvest)

  • Special grasses only available ~2 months/year

  • High input costs and low yield

  • Only two other farms in the Southeast (that we know of) produce similar grass-finished Wagyu, and they’re both in Florida.

When we released this in Spring 2023, Ribeyes sold out in under two weeks. It’s that good, and that hard to get.


final take: should you try It?

If you ever see Hi Bräu Grass-Finished American Wagyu in stock, don’t hesitate.

It’s:

  • 100% grass-fed and grass-finished

  • Naturally High Prime marbling

  • Raised without grain, hormones, or shortcuts

  • Rarely available, even nationwide


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