Wagyu Cattle

What is Wagyu?

In a sentence: Wagyu is the best beef in the world.

By definition: Wagyu – a Japanese beef cattle breed – derive from native Asian cattle. ‘Wagyu’ is all Japanese beef cattle with ‘Wa’ meaning Japanese and ‘gyu’ meaning cow.

In the early 20th century, native Japanese cows were crossbred with Western cattle, creating the Wagyu breed. Selectively bred over the next several generations to maximize their organic unsaturated fat, Wagyu cattle have become world-famous for their intra-muscular fat cells, or marbling, and are widely known for their healthy fats, smooth, tender texture and rich flavor.


AVAILABLE for Purchase

Colorado River Ranch sells premium, fullblood Wagyu genetics – the best the U.S. has to offer. All of our sires have been DNA-parentage verified and are registered with the American Wagyu Association. 

If you are interested in purchasing these genetics – including bulls, embryos, heifers, and semen – please fill out the contact form below and our Wagyu specialists will reach out to.


Fukutsuru 068

Fukutsuru 068

Born: May 29, 1992
Grade: Fullblood
Wagyu Blood %: 100
Bloodline: Tajima/Tajiri
One of the most famous Wagyu sires in U.S. history.

Kikuyasu 400

Kikuyasu 400

Born: January 1, 1992
Grade: Fullblood
Wagyu Blood %: 100
Bloodline: Tajima
Improves mature size and ribeye size while maintaining the Tajima bloodline in offspring.

TF Itomich ½


Born: January 5, 1994
Grade: Fullblood
Wagyu Blood %: 100
Bloodline: Unknown
Increases mature size and growth rate without decreasing marbling.

Colorado River Ranch is raising herd sires that come from the top Japanese Wagyu genetics, producing the best fullblood wagyu cattle herd in the U.S.


Bond Q007

Born: October 3, 2019
Grade: Fullblood

B3 – Free
CHS – Free
CL16 – Free

F11 – C
IARS – Free
72% Tajima

Wagyu Carcass Combination King

Rank: 1st in Marbling; 3rd for EMA; equal 2nd for marbling fineness; 2nd for Wagyu FI Terminal Index

Legendary sire is Mayura Itoshigenami Jnr whose semen sold for a record $68,000/straw at Mayura sale.

Licensed to marble and potential delivery of the best carcass results in the breed.


Born: October 10, 2016
Grade: Fullblood

B3 – Free
CHS – Free
CL16 – Free
F11 – Free
F13 – Free
IARS – Free

72% Tajima
65% Tajima

Benchmark sire for the breed both domestically and internationally.

Semen is on six continents around the world.

Semen quality is outstanding with many high conception results in FTAI and HCR.

Top 10% for all indexes; Top 1% gestation length; Top 20% for growth EBV’s; Top 10% for marbling

Placed 3rd in Wagyu Association net feed efficiency trial for Australia.


Born: August 30, 2018
Grade: Fullblood

B3 – Free
CHS – Free

CL16 – Free
F11 – Free

Perhaps the best combination bull in today’s Wagyu breed

Top 1% for all growth and carcass weights; Top 2% for marbling; Top 1% marlbine fineness and all $ indexes

United ranks in the Top 15 bulls for the Self Replacing Index

Ranks in the Top 8 bulls for Full Blood Terminal Index

Let's talk Wagyu

Once you've submitted the form, we will be in touch!



Beyond its mouth-watering taste, Wagyu beef health benefits don’t fall short either.

Rich in monounsaturated fatty acids and essential amino acids – omega 3 and omega-6 fatty acids – can put consumers at lower risk for cardiovascular disease, cancer, Alzheimer’s and other conditions. Even with these healthy fats present, Wagyu has the lowest cholesterol count of any meat, including turkey and chicken.

The richly marbled beef also contains more conjugated linoleic acid (CLA), which is believed to have health benefits such as lowered risk of disease and diabetes.



Japanese Black

Japanese Black Wagyu account for 90% of all Wagyu beef. Within the Japanese Black breed, there are three bloodlines, Tajima, Kedaka and Shimane. Raised primarily for beef consumption, Japanese Black cattle’s most distinguishing feature is their soft, tender texture and high-grade marbling. The highly acclaimed beef brands Kobe, Maesawa, Matsuzaka, and Yonezawa, all belong to the Japanese Black group.

Japanese Red (Japanese Brown)

Japanese Red (sometimes referred to as Japanese Brown) are prized for abundant marbling and easy fleshing on grass. Two red Wagyu were first imported into the United States to Texas in 1976. As the Japanese government soon recognized their status as a national treasure, no further exports of Japanese Red Wagyu cattle or genetics have taken place since then.

Japanese Shorthorn

Japanese Shorthorn cattle is one of the leaner Wagyu breeds; they rely less on grains and more on grazing and are typically resistant to cold weather. Shorthorns typically yield a lean, yet flavorful meat, and this rare breed accounts for less than 1% of the total beef cattle population in Japan.

Japanese Polled

The Japanese Polled was a result of crossbreeding the Aberdeen Angus, imported from Scotland, with the Japanese Black. This is also known for producing a lean yet distinctive Wagyu Beef taste. Although less tender than the Japanese Black, it has a robust beef flavor and holds a high percentage of amino acid.


Marbling is the definitive evaluation of Wagyu beef, and breeders will go to great lengths to reach a desired marbling outcome, not matter what it takes.

Wagyu has a specific grading standard identified by the Japanese government, which measures the meat’s intramuscular fat, also known as “marbling”. Marbling is that webbing of creamy white fat that riddles a cut of beef, and which gives it a spectacular tenderness, juiciness and richness.

Japanese Grading

The Japanese system uses the BMS scale or Beef Marble Score, ranging from 3-12 with 3 being the basic marbling a steak should have, and a 12, a steak that is almost white with marbling.

To identify the Meat Quality Score, four factors are considered – Beef Marbling Standard (BMS), Color & Brightness, Firmness & Texture, and Luster & Fat Quality.

For the Overall Meat Score, a Meat Quality Score (scoring between 1-5 with 5 being the best) and Yield Score (scoring A-C, with A being the best) are determined. Yield Score is assessed by the estimated percentage of edible cuts. Only Fullblood Wagyu can receive a Yield Score A. An A-5 is the highest grade a Wagyu steak can receive.

USDA Grading & American
Style Wagyu

In America, the standard USDA grading system identifies Select, Choice and Prime meat grades and is measured using the IMF percentage, color and fat distribution. If there is abundant marbling, the beef would get a Prime++ grade.