Wagyu cattle originated in Japan during the 2nd century, originally used as draft animals. They were bred for physical endurance which favored animals with more intra-muscular fat cells known as marbling. The thing that makes the Wagyu breed extraordinary today is in fact the extreme amount of marbling. This is what gives the meat its incredible flavor, tenderness and juiciness. During the eating experience there is a unique buttery flavor that is known to melt in your mouth! The unique taste and tenderness of this highly marbled beef makes for an unrivaled eating experience!
Wagyu, the Healthy Option!
Unlike other beef, the marbling in Wagyu cattle has a higher percentage of healthier, mono-unsaturated fatty acid, due to higher concentrations of oleic acid, that actually helps to lower cholesterol and other heart-related diseases. It’s also higher in Omega-3 and Omega-6! According to the paper Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef published in the US National Library of Medicine – National Institutes of Health, “They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu … beef might be able to reduce risk factors for cardiovascular disease.”
“Wa” means Japanese and “gyu” means cow.-American Wagyu Association
The North 40 Difference
At North 40 Premium Beef, we believe in one thing more than anything else and that’s Quality. We strive to give you the highest Quality eating experience you have ever had. And that all starts with the genetics. Raising Wagyu cattle on a 5th generation family farm in Northeast Nebraska, Co-Founder Logan Peters has worked with the Wagyu breed since 2010. He has mastered raising Purebred Wagyu cattle, regulated by the American Wagyu Association. Crossing these elite Purebred genetics with the Midwestern popular, Angus breed, we are now able to create a Wagyu crossed beef animal that is more efficient and ultimately more cost effective for the end consumer. The marbling in beef is determined by 3 main factors, breed type, finishing diet, and time on feed. Starting with elite foundational Wagyu bloodlines, we then maximize their marbling potential by feeding them until 26-29 months of age on a grain based ration. We use local farm ingredients including hay, corn, silage, distillers grains byproduct, and a mineral supplement.
As our cattle aren’t raised in actual Japan, we instead market our beef as American Wagyu Beef raised right here in the Midwest! Co-Founder Alex Heine oversees excellence in quality assurance that our consumers can trust. From the time the calf is born, until you are eating a juicy steak on a dinner plate, we can ensure that cattle are treated properly and fed a nutrient-rich diet specifically designed for the Wagyu breed. No added hormones, selective antibiotic use, and strict animal handling guidelines ensure our cattle are raised naturally for you!
North 40’s History
The idea of selling our beef direct, farm-to-table started while at the University of Nebraska-Lincoln studying in the Engler Agribusiness Entrepreneurship Program. Not long after graduation, together co-founders, Logan Peters and Alex Heine, launched North 40 Premium Beef, LLC January 1st 2017 with the intentions of providing the Midwest’s Best Wagyu Beef directly to you! Logan’s passion for the Wagyu breed paired with Alex’s cattle feeding and quality control experience proves to be a partnership benefiting the end product. We strive to provide top-notch customer service and let the meat do the rest. We stand behind our quality. Contact us today and taste the difference!