Let the Meat Speak for Itself
We don't sell with steak sauce or grade-chasing. We let the beef, the fat, and the flavor tell the story
At Jiyū, we use the MIJ Camera, the same Japanese grading system trusted by the top producers worldwide. Every carcass is graded for marbling, color, texture, and fat quality.
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But we don’t stop at science. Every cut is taste-tested by us, our family, and our partners. If it doesn’t pass the family test—it doesn’t leave the ranch.
Slow. Intentional. Proven.
We don’t rush Wagyu. Our cattle are rotationally grazed, hormone and antibiotic-free, and finished on a carefully formulated feed program that enhances marbling and flavor without shortcuts.
Every step—slaughter, aging, grading—is handled with precision and respect for the animal and the beef.
MIJ Camera grading on every carcass
Finished the right way, not the fast way
MUFA-rich, buttery fat
Hormone and antibiotic free
Rotationally grazed on Iowa pastures
FAQ
What Is Wagyu?
Wagyu refers to several Japanese cattle breeds known for their intense marbling, rich flavor, and unmatched tenderness. In the United States most Wagyu genetics trace back to two Japanese breeds: Japanese Black and Japanese Brown (also called Akaushi or Red Wagyu).
Wagyu beef quality is heavily influenced by genetics, which is why understanding breeding levels like F1, F2, F3, Purebred, and Full Blood is important when buying cattle, semen, or embryos.
Understanding Wagyu Genetics
Full Blood (FB)
Full Blood Wagyu are 100 percent Wagyu with DNA that traces directly back to Japan.
They are never crossbred with any other breed.
Registration numbers begin with FB.
Purebred (PB)
Purebred Wagyu are between 93.75% and 99.9% Wagyu.
They contain a small amount of non Wagyu genetics and can never reach 100%.
Registration numbers begin with PB.
Percentage Wagyu (F1, F2, F3)
These terms describe how much Wagyu blood an animal has when it is created by crossing Wagyu with other breeds.
F1 cattle are 46.8% Wagyu.
They are produced by breeding a pure breed or a full blood to another breed, such as an Angus or Holstein.
F2 cattle are 75% or higher Wagyu.
This is usually achieved by breeding a wagyu to another wagyu to reach a 75% overall makeup
F3 cattle are 87.5% or higher Wagyu.
These animals fall under the Percentage Wagyu category and are created by breeding two wagyu that achieves a minimum 87.5% overall makeup
It’s not just the marbling—it’s the kind of fat that matters. Our cattle consistently produce Wagyu with higher levels of monounsaturated fats (MUFA), CLA, and omega 3s & 6s, delivering that clean, rich mouthfeel Wagyu is famous for—without heaviness or greasiness.
Taste it for Yourself
Want to experience the difference firsthand? Whether you’re a chef, a breeder, or a backyard steak lover—we’d love to show you what makes Jiyū Wagyu stand apart.
Contact us to learn more about our beef, availability, or to get on our future release list.
Location
5224 280th St NE
Iowa City, IA 52240