Mid Lake Wagyu

UPDATE:  Mid Lake Farms is now offering 100% full blood Wagyu beef cuts as of November 2018.  Our steers are registered with the American Wagyu Association and have been tested for tenderness!  Please contact us with interest as we have a very limited amount at this time.  You can check out our website for available cuts and then contact us for pickup!

Our 100% full blood Wagyu site can be found at: www.MidLakeWagyu.com

We will be offering Wagyu beef by the whole cow, half or cuts directly from our farm.  Our beef is 100% full blood Wagyu.

Wagyu (和牛 Wagyū, literally "Japanese cow") refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its 'beyond prime'quality.  Wagyu is also known as 'American Kobe'.

Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats. Japanese Black makes up 90% of all fattened cattle in Japan. Strains of Japanese Black include Tottori, Tajima, Shimane and Okayama.

If interested please contact Steve or Michelle at 315-673-3464 or steve@midlakefarms.net