Our superior quality and service just don’t happen but are planned from the start. All of our beef is free of growth hormones and antibiotics. All of our animals are source verified and ID tracked throughout the process. They are raised in a sustainable manner in Montana, and during the finishing process, we use whole grains and no by-products. But our concern with quality does not stop there.
I personally oversee that every animal is put down in a humane fashion in a USDA-approved facility under the watchful eye of a USDA inspector. Then our beef is dry-aged for 28-30 days in a temperature and humidity controlled cooler. Finally, I oversee the actual processing and packing followed by a taste test of every carcass, the most enjoyable part of the process.
Our goal is simple: "To offer you the Best". That is why all of our Wagyu beef is dry-aged on the rail in the time-tested traditional way. Efficiency and technology are important, but not at the expense of flavor. Like fine wine, fine beef takes time and careful attention to detail and cannot be rushed. We would like you to think of us as your neighborhood butcher in the 21st Century.
Every cut, from an individual steak to a half of beef, is USDA inspected and stored in an approved facility and has a 100% guarantee from the Montana Wagyu Cattle Company. And I can say that for a fact, because I'm Rick, and I own the company.