About Us
We are a family owned ranch located in Freedom WY, part of the Greater Yellowstone Ecosystem
Our sustainable ranching practices are designed to support the natural wildlife ecosystem that surrounds us.
About Us – Grazing Star
Grazing Star is a family owned ranch located in Freedom, Wyoming (just 45min outside Jackson Hole) raising 100% Fullblood wagyu pastured on over 600 acres of lush grass grown on mineral rich volcanic soils fed by natural mountain springs along the Salt River and at the base of Black Mountain. Our meat is extremely flavorful and full of the famous marbling and umami flavors that you get with 100% wagyu (DNA traced to the Tajima Kobe Japanese cow and not cross-bred with any Angus).
We follow sustainable ranching practices and locally butcher our beef at The Star Valley Block, a USDA inspected facility in Thayne. You can email us questions: us@grazingstar.com
Dave
Dave enjoying a float along the Salt River that runs through our ranch
Amber
Amber checking on the natural spring fed lakes
WHAT IS FULLBLOOD 100% WAGYU? THE REAL WAGYU!!!!
Our Pasture Raised Wagyu is Fullblood Wagyu, they are 100% Wagyu and have NEVER been cross-bred with Angus. The DNA of our herd match 100% to the Japanese Wagyu genetics of the ~ 200 Japanese Wagyu originally exported in the 80's and 90's to the United States. Japan has since banned such exports and declared their Japanese Wagyu a national treasure.
- Fullblood Wagyu is of direct descent of "Kobe Beef"
- There are fewer than 5,000 FullBlood Wagyu registered with the American Wagyu Association
- Currently, the majority of Wagyu marketed and sold in the USA are a cross-breed with Angus, such as American Wagyu which is 50% Wagyu-50% Angus
- YOU MOST LIKELY HAVEN'T TRIED REAL WAGYU, UNTIL YOU HAVE TRIED OUR PRODUCT! TASTE THE UMAMI....
Pasture Raised Fullblood Wagyu is among the tastiest & the healthiest meat in the world. The rich, buttery, tender meat exhibits UMAMI flavors and is HIGH IN MONOUNSATURATED FATS due to high concentrations of OLEIC ACID (~63 times those contained in fish). Wagyu has the lowest cholesterol of all meats, including fish & chicken.
- It's all about the famous UMAMI flavors!! Wagyu genetics are known for their distinct umami flavor, the fifth sense, "the essence of deliciousness in Japanese". Cross-breeding removes the umami
- Wagyu are slow growers, taking at least 3 yrs before they are ready to harvest, versus 2 yrs for Angus
- Wagyu are known for intramuscular fat spread throughout the muscle fibers rather than forming a fat 'layer' around muscle in a standard cattle
- Highly marbled Wagyu beef have higher proportions of monounsaturated fats due to higher concentrations of oleic acid. A heart-healthy dietary fat because they can lower LDL-cholesterol (bad cholesterol) while increasing HDL-cholesterol (good cholesterol)