Meet Our Meat
The Herd.
We have purposefully and patiently expanded our beloved herd since early 2018 - all fullblood Wagyu beef with superior 100% black Tajima genetics, directly traceable to Japan. This enables us to authenticate the exact DNA and lineage of every steak sold. Along with fullblood flavor comes a full list of health benefits delivered by this exquisite breed.
As a carnivore connoisseur, you may have seen American Wagyu listed on the menu at your favorite restaurant. And it may be delicious, we’re not arguing that one bite. However, the term infers crossbred beef, which is too broad and unregulated to confirm the health benefits, flavor profile, or genesis of the animal being consumed. Maybe it’s equal parts Angus and Wagyu. Or perhaps it’s 75% and 25% split. The fact remains, less Wagyu = less healthy (and less valuable).
Labelling a steak as American Wagyu is often a sales tactic to overcharge and underdeliver on the unique benefits of consuming fullblood Wagyu.
With no evidence of crossbreeding, our intensely marbled craft beef is Texas-bred and bestowed to delight meat eaters from all over. Any beef from Mueller Wagyu will always be 100% authentic fullblood heredity.
The Ranch.
Our Wagyu cattle graze on native coastal and tifton 85 bermudagrass across 220 acres of land in Hallettsville, Texas. This beautiful property has been passed down through our family for many generations and embodies an ideal home for our herd to grow.
Wagyu are genetically predisposed to render higher levels of marbling than any other breed of cattle, therefore creating a calm environment is critical. We take great pride in caring for our herd by eliminating stress-inducing factors to insure no precious fat is wasted on unnecessary agitations. Because of this, our cattle produce uncomparable marbling which elevates the delicate flavor when consuming Wagyu.
An all-natural grass-fed diet provides optimal nutrition for these pristine animals as they roam freely on our quiet family ranch.
The Harvest.
To achieve the lace-like marbling and unparallelled tenderness fullblood Wagyu is famous for, each animal is harvested between 30 and 38 months of age. Our delicious craft beef then matures for 21-28 days before being expertly carved into the most delectable premium cuts including, picanhas, filets, ribeyes, NY strips, and more.
Now let’s talk about the fat……..the GOOD fat. The marbling synonymous with Wagyu refers to the tiny interspersed specks of fat beautifully woven throughout the meat. As the beef is prepared reaching high temperatures, this fat bursts within the steak’s interior resulting in a natural basting of buttery goodness elevating the meat’s flavor profile and juiciness. Marbling begins at 12 months of age and reaches it’s prime by 36 months, and therefore our beef is rendered at the peak of carnivorous perfection.
Mueller Wagyu has up to 30% more unsaturated fat than Angus cattle. And it's those unsaturated fats that give our Wagyu beef that rich, tender, delectable flavor profile. It also happens to prevent heart disease and diabetes, lowers cholesterol. helps weight loss, improves immune system, and even helps fight cancer.
Our delicious craft beef has the lowest cholesterol of almost any type of meat:
Per 100 grams:
Wagyu – 10 mg
Angus Beef - 95 mg
Fish – 28 mg
Turkey – 36 mg
Chicken – 32 mg
Buffalo – 39 mg
Rabbit – 32 mg
Venison – 45 mg
Give Us a Taste!
Swing by Mueller Wagyu’s craft beef food trailer, The Beefer, rolling around town and discover your newest culinary obsession. Book it for your next event and wow your guests with wagyu on wheels.
We’re excited to meet meat-lovers from all over and look forward to chewing the (good) fat with you. Our beef is also available for direct purchase.