At MWB, we breed our herd of Angus Simmental heifers with a full-blood Akaushi bull to ensure exceptional quality and consistency. This unique crossbreeding method captures the bold, juicy flavor of a classic American steak and combines it with the intense marbling of Wagyu, creating a taste difference you can savor with every bite. By using a single Akaushi bull for breeding, we maintain exceptional quality and consistency throughout the entire process. Jesse and Leah are committed to continuously improving their carcass grading to provide premium beef for their consumers. Although Akaushi Wagyu beef may grow slower, it is extremely productive in delivering quality beef every time. While some full-blood Wagyu exists in the United States, most American Wagyu blends Japanese genetics with local farming practices, resulting in a unique flavor and texture compared to Japanese Wagyu. American Wagyu is the buttery, tender, and hearty Midwestern beef that stands out, which is why Jesse and Leah use the breeding methods that they do.
