Born and Raised in Iowa with lineage directly back to Japan. Feddersen Fullblood Wagyu Beef reaches a quality the USDA grading scale does not touch, and is one of the reasons why it is sought after by master chefs and grilling enthusiasts around the world. The extensive marbling in the beef will have your guests drooling before your steak even hits the grill, and the fantastic buttery taste will be sure to back up the gorgeous appearance.
About Feddersen USA:
Larry Feddersen began feeding cattle in 1960. 37 years later he and his son Brad began custom feeding Wagyu cattle. In 2017, the father-son team decided to build their own fullblood Wagyu cattle operation. The Feddersen family entered The Triple Crown Great Steak Challenge in the Fullblood Category. They placed in the top 5 in three categories- 2nd in Ribeye Area, 5th in Fineness of Marbling, and 5th in Fatty Acid Profile & Melting Point of Fat.
Why 100% Fullblood Wagyu Matters
Many retailers offer Wagyu beef without stating what percent of Wagyu it truly is. This means the cut of beef could have 10-15% Wagyu and 85-90% Angus. Only 3% of US Beef is rated as "Prime" and Fullblood Wagyu grades beyond Prime. All of this means it is more flavorful, more tender, and more juicy - with what is consistently described as a "buttery flavor." A culinary delight every time.