The most extraordinary beef in the world is 100% full blood Wagyu.

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Buttery goodness bursting in your mouth like nothing you’ve ever tasted!

What is Wagyu?

Wagyu translates literally to mean Japanese cow and in Japan they are considered a national treasure.  Most Americans know of Wagyu as Kobe. In the 1970’s there were bulls that were imported to the United States from Japan and small amounts of imports continued until the 1990’s when Japan stopped all cattle exports.  The Japanese declared that the cows were a national treasure and an export ban was put in place.  There were less than 200 cows in total that arrived in the United States mostly black and red Wagyu with the black being the most prominent in the country.

Honored to be 1 of only 4 farms in the tri-state area (NY, NJ & CT) raising and selling Full Blood Wagyu!!

Today, The American Wagyu Association reports that there are less than 5000 full blood Wagyu registered in the United States.

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Mid Lake Wagyu raises ONLY Full Blood which means that our cattle have no mixed breeding and that our genetics are DNA verified back to Japan


Wagyu with its massive marbling genetics and amazing tenderness needs to be understood in terms of Full Blood, Pure Blood and percentage beef (F1, F2, F3).

  • F1 - Crossbred (50% Wagyu, 50% Angus or another breed)

  • F2 - Crossbred (75% Wagyu, 25% Angus or another breed)

  • F3 - Crossbred (87% Wagyu, 13% another breed)

  • F4 - Purebred (93.75% Wagyu, 6.25% another breed)

  • 100% Fullblood Wagyu - What we sell at Mid Lake Wagyu!

The main thing to know about Full Blood Wagyu (which is 100% Japanese genetics) is that the beef has enormous marbling and tenderness and it’s very high in Omega 3 and Omega 6 fatty acids which are very good for you! 

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Beef grading ranges from Commercial beef (store brands) , select, choice and then to prime.  Wagyu is beyond prime beef with extensive marbling and tenderness!

Literally Farm to Table….Snout to Tail!