Why Feddersen USA Wagyu?
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.
Wagyu cattle thrive in a stress-free environment, so we strive to provide that on our farm. These animals are with us, and only us, for 2 years. They know us and we know them. We use high quality, locally sourced ingredients for our nutrition program, focusing on the long term health of our animals.
Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. Therefore, the profile of marbled Wagyu beef is more beneficial to human health than that of non-Wagyu beef.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contains the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects. (Source: American Wagyu Association.)
Wagyu is full of Omega-3 and Omega-6 fatty acids and the ratio of HDL (good) to LDL (bad) cholesterol is far higher than in other beef.
OUR BEEF IS ALL NATURAL: No ionophores, no implants, no hormones.
Chefs around the world love Wagyu beef, and for good reason. Due to genetics and the longer feeding time, this beef consistently grades above the top of the USDA grading scale. 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.
Made in the USA
Current legislation dictates that the country of origin does not have to be declared on the beef you buy in the store. Feddersen USA Wagyu beef is always born, raised, and processed in the USA.