Each Wagyu cattle provides 17 center-of-the-plate cuts, but nothing goes to waste. Trimmings are made into ground beef. The fat gets rendered to use for cooking oil and soaps.

One of the oldest U.S. Wagyu breeders, the Reeves family from Washington has been raising Wagyu since the 1990s.

While most of the Wagyu raised in the US is a crossbreed of Japanese and American angus cattle, Vermont Wagyu actually has been raising 100 percent purebred beef.

A quality cut of Wagyu can run you $200 to $400 and Wagyu cows sell for up to $30,000. ... which registers Wagyu cattle, ... The process of raising Wagyu cows is also meticulous.

Considering a cow can weigh as much as 1,400 pounds, and the prolonged process to raise Wagyu cattle, the costs can add up. “It’s almost like making wine, as there’s so much that goes into ...

A new Wagyu eatery offering unlimited beef that guests prepare at their table will open in Lake Forest. Wagyu Factory, part ...

Wagyu is highly marbled beef that comes from Japanese cattle. Wagyu is Japanese for “Japanese beef.” Designated by Japan to be a living national treasure, this expensive red meat is unrivaled ...

The word Wagyu essentially means "Japanese cattle" (Wa = Japan, gyu = cattle) and is a collective term for various breeds of Japanese origin that have been bred for centuries.

Angie Johnson and her husband raise Akaushi Wagyu cattle on their ranch near Aitkin. The couple sells their cuts on their website and from a trailer they drive throughout Minnesota.

Angie Johnson and her husband raise Akaushi Wagyu cattle on their ranch near Aitkin. The couple sells their cuts on their website and from a trailer they drive throughout Minnesota.