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It’s what they eat that matters…

… And for how long.


Wagyu ribeye dinner closeupGrass-fed/Grain-finished: Our concept of nutrition is pretty simple – a healthy, well-fed animal produces healthy beef. With our beef, we never use hormones nor feed antibiotics. Our feeding program only consists of grass-fed, grain-finished cattle.

Long-fed Program: Wagyu cattle attains its intense marbling relatively late in life – month 28-36. Traditional cattle are typically slaughtered at 18 months, half of the time it takes our cattle. Our long-fed program has significant positive health and taste implications. Slo-o-o-o-w growth promotes healthy fat, intense marbling and incredible taste. Our animal’s weight gain is designed to be less than 1.5 lbs/day as compared to 3 lbs/day, this weight gain/day is half that of traditional production over twice the time. The result is an animal that naturally matures, and is another aspect of producing delicious fullblood Wagyu meat.

A healthier kind of beef…

Beef is an excellent source of protein and vitamins B-6 and B-12. The largest health concern in beef consumption is the type and amounts of fat you eat and whether or not the beef contains any additives.

Studies have been done quantifying the advantages in fat production when feeding cattle a high percentage hay diet over a long period of time. The human body can manufacture most of the fat types it needs, except for essential fatty acids (EFA’s). Most positive health benefits are seen in two types of EFAs – linoleic acid (omega 6) and linolenic acid (omega 3). Wagyu beef is an excellent source of both of these EFAs.

Another unique advantage in Wagyu is that it contains a much higher proportion of the desirable fats (mono) than other beef. The Mono-Unsaturated Fatty Acids to Saturated Fatty Acids ratio (MUFA:SFA) is up to three times higher, 6:1, in Wagyu than in any other beef (normal ratio is about 2:1). Consuming Wagyu beef is beneficial to your health, possessing a unique high concentration of beneficial omega 3 and omega 6 fatty acids and a higher ratio of mono to saturated fats.

The health/fat benefits come from:

  1. The Wagyu breed – more ox-like, endurance animal that genetically is more marbled than other cattle breeds;
  2. The lower-caloric, long-feed program – producing a 1100-1200 lb. animal over 30-36 months; and
  3. The type/ratio of feed – grass, roughage and small amounts of grain – lower in calories and higher in the EFA’s that represent healthy fats.

We are proud of our Fullblood Wagyu program. Our commitment to provide sustainable, healthy, tasty and tender beef is unwavering. Our hope is that you are as passionate in discovering products that matter in your family or customers’ health and in sustaining the earth’s resources. We feel confident that if these things matter to you, then B Bar S Cattle, fullblood, long-fed Wagyu is the right meat for you. Come join us!