The breed behind the beef
American Wagyu
Centuries of Japanese breeding tradition, raised on Texas pasture. The result is beef unlike anything else — intensely marbled, buttery, and unforgettable.
What is Wagyu?
Born in Japan. Perfected over centuries.
Wagyu — literally "Japanese cattle" — refers to four breeds selectively developed in Japan for their extraordinary intramuscular fat, known as marbling. The most prized is Kuroge Washu, the black-coated breed behind the world's finest beef.
Unlike commodity cattle bred for size and speed, Wagyu genetics produce a unique fat composition: a higher ratio of monounsaturated to saturated fat, with a melt point below body temperature. That's why a properly cooked Wagyu steak seems to dissolve on the tongue.
BMS 12
Maximum marbling
Marbling science
The BMS Scale
Beef Marbling Score (BMS) runs from 1 to 12. USDA Prime tops out around BMS 4–5. Authentic Wagyu routinely grades BMS 6–12.
BMS 1–4
USDA Select to Prime
Standard commodity beef. Lean, with modest marbling visible at Prime.
BMS 5–6
American Wagyu
F1 and F2 crossbred Wagyu. Noticeably richer flavor and tenderness than Prime.
BMS 7–9
High-Grade American Wagyu
F3+ and purebred American Wagyu. Deep marbling, buttery texture, exceptional flavor.
BMS 10–12
A5 Japanese Wagyu
The pinnacle — full-blood Japanese Wagyu certified at the highest grade.
American Wagyu
The best of two worlds.
American Wagyu is the result of crossing full-blood Japanese Wagyu bulls with high-quality Angus cows. The Angus brings size, hardiness, and the bold beef flavor Texans know. The Wagyu brings the marbling, tenderness, and rich umami depth.
The crossbred animal thrives in the American climate, grows efficiently on pasture, and produces beef that consistently outgrades commodity cattle — all while remaining accessible to everyday beef lovers, not just fine-dining chefs.
How we raise ours
F n F Cattle Company
Our herd is raised the way cattle were meant to be — on open pasture in East Texas, with time, space, and care.
Open Pasture
Our Wagyu cross cattle roam the pastures of Livingston, Texas. Grass, fresh air, and room to move — the way nature intended.
No Rush
Wagyu takes longer to reach market weight than commodity cattle. We don't cut corners. The extra time on pasture is what builds the marbling.
Family Operation
John Freeman Sr. and John Freeman Jr. manage every animal personally. No contract growers, no middlemen — just two generations who take pride in every cut.
Ranch to Door
We harvest, process, and ship directly to you. No grocery store markup, no mystery supply chain — you know exactly where your beef comes from.
Ready to taste the difference?
Shop F n F Wagyu
From ribeyes to brisket to whole-animal reservations — experience the beef we've spent years raising.