Wagyu - the Cadillac of Beef

At Iron Table Wagyu, we have an immense level of pride in the Wagyu beef we produce, as well as the thoughtful animal husbandry required to cultivate our cattle’s premier genetics. From our farm to your plate, Iron Table - A Different Breed.  Our cattle are 100% Wagyu, imported from Japan.  

Wagyu beef is one of the most expensive meats in the world.   It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor.  Renowned worldwide for its impossibly rich flavor and indulgent, tender mouthfeel, wagyu beef is an instant upgrade to your menu. The term "wagyu" refers to beef from heritage breeds of Japanese cows that have a high degree of fat marbling throughout their meat. Because fat is responsible for a lot of our perception of flavor, the marbling in wagyu beef causes it to taste "beefier" than meat from other breeds of cattle, with a distinct, buttery richness that sets it apart.

  • What is Wagyu? - A Japanese beef cattle breed that is known for its high marbling and tenderness.  The term literally means "Japanese Cattle".
  • The History of Wagyu - Wagyu originated from native Asian cattle and were used as draft animals in agriculture They were introduced to the U.S. in the 1970s and 1980s and are now registered by the American Wagyu Association.
  • Wagyu Beef - It also has health benefits such as a higher ratio of mono-unsaturated to saturated fat, more conjugated linoleic acid (CLA), and lower cholesterol impact.
  • Wagyu Today - Wagyu beef is a gourmet product that is in high demand by chefs and consumers. Wagyu genetics also offer advantages to producers who want to improve their herd quality and profitability.  

Our Wagyu steaks come frozen only.