Why 100% Fullblood Wagyu
CULTIVATING CULTURE, CRAFTING WAGYU
The Origin of Wagyu Cows
To understand why we raise 100% Fullblood Wagyu, you first have to understand what it means and the origin behind it.
Wagyu cattle trace their roots back to Japan, where they were first bred. They were originally bred for their strength and endurance in agricultural work—traits linked to intramuscular fat that provided both energy storage and resilience. Over time, Japanese breeders refined these cattle through highly controlled breeding practices, focusing on characteristics like marbling, tenderness, and flavor. This careful genetic selection led to the distinct qualities Wagyu beef is known for today.
While it did originate in Japan, the breed has now expanded to other countries like Australia and the United States. “Wagyu cattle were first imported into the United States in 1975 when two black and two red bulls were imported by Morris Whitney. In 1989 the Japanese began to reduce their tariffs on imported beef and which encouraged U.S. producers to produce a high quality product for export to Japan.” (What Is Wagyu Beef, 2023).
At Wilders Wagyu, we’re committed to preserving the legacy of those original Wagyu genetics. “Fullblood” isn’t just a label, it means that our cattle are direct descendants of Japanese Wagyu—no crossbreeding, no shortcuts. Each animal in our herd is DNA-verified, ensuring the lineage is pure. That commitment to traceability and integrity is the foundation of everything we do when it comes to offering wagyu cows for sale and wagyu genetics for sale.
Rooted in Wagyu Genetics + Long-Term Focus
Wagyu beef is known around the world for its rich marbling, tenderness, and distinct flavor. But those traits only come through consistently when the Wagyu genetics are pure.
By raising 100% Fullblood Wagyu cattle, we’re able to preserve the qualities that make the breed special while also working to improve it. Every decision we make—from selecting donor cows and sires to producing wagyu embryos for sale—is centered around maintaining the integrity of the breed and building for the future.
Raising 100% Fullblood Wagyu takes time. It’s a long-term commitment that requires careful management and intentional planning. But for us, it’s the only way to do it right. We collect performance and carcass data from start to finish. That information helps guide our breeding decisions, ensuring that each generation is stronger than the last. Whether we’re developing new Fullblood Wagyu embryos or evaluating our current herd, data helps us stay consistent and focused. That focus is part of what sets our Wagyu sales program apart.
Quality You Can Taste
When it comes to flavor, the difference between 100% Fullblood Wagyu beef and other types of beef is easy to taste.
The marbling in 100% Fullblood Wagyu beef is fine and evenly distributed, creating a texture that’s tender and rich. It delivers a balanced, flavorful eating experience that’s hard to replicate—and even harder to forget. That quality starts with wagyu genetics and is supported by careful feeding, handling, and care throughout the animal’s life.
If you want to try it for yourself, you can shop our 100% fullblood Wagyu beef - including steaks, roasts, burgers, and more - online anytime! We ship nationwide in eco-friendly packaging, with every order backed by our team’s dedication to quality and customer care.
Order online, stock your freezer, and taste the difference between Wagyu raised the Wild way.
The WILD Way
We raise our Wagyu cattle in Eastern North Carolina, where our team is focused on doing things the WILD way. That means verified genetics, data-driven decisions, and a lot of hands-on work to ensure quality from start to finish.
Our decision to raise 100% Fullblood Wagyu impacts every part of our business—from the beef we sell to the Wagyu genetics for sale. It gives us the consistency and reliability we need to stand behind our program, whether someone is shopping for steaks, wagyu cows for sale, or looking for high-quality wagyu genetics. And it gives our customers confidence that what they’re buying has been thoughtfully raised from the start.
Whether you’re a chef, a beef customer, or a fellow cattle producer, we believe 100% Fullblood Wagyu offers something worth investing in—for the eating experience, for the long-term value, and for the future of the breed.
Reference:
What Is Wagyu Beef. (2023). American Wagyu Association. https://wagyu.org/for-consumers/what-is-wagyu-beef