The term “Wagyu” simply means “Japanese Cow”. And categorically, Wagyu Beef has come to be recognized and respected as some of the best eating beef in the world, known primarily for its rich marbling or fat content and it’s delicate and amazing flavor.

There are essentially 4 different breeds of Japanese Wagyu: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. And at RANGE, our cattle’s genetics are derived from the Japanese Black breed – often considered the best of the breeds.


American Wagyu refers to a hybrid breed where the Japanese Black genetics are crossed (or bred) with American breeds of cattle such as Angus and so forth. The first generation of these cattle are referred to as “F1,” indicated that 50% of the genes are from the Wagyu breed and 50% are from the other breed.

RANGE cattle are first generation, F1 American Wagyu cattle that are approximately 50% Japanese Wagyu.


100% of our Locker Beef product is “Born, Bred, & Fed” in Montana and raised on our ranches and ranges here in Montana.
However, we cannot ship that outside of the state yet (it requires a different level of USDA-certified processing facility not available locally). The Wagyu we sell is 100% BeefCare-certified, from partners whom we share our Wagyu genetics, as well as shared values and vision for quality beef.


American Wagyu beef tends to be more expensive due to several factors related to its production, breeding, and quality characteristics. Here are five of the key reasons:

  1. Labeling and Certification: RANGE™ is very proud to be certified by BeefCARE®, an organization dedicated to providing transparency and traceability in the beef industry. They certify that our cattle are raised healthily, humanely, sustainably, and with environmental stewardship in mind.

  2. Selective Breeding and Genetics: Wagyu cattle have unique genetics that contribute to their highly marbled meat. Maintaining these genetic lines requires selective breeding practices, often involving importing genetics from Japan or maintaining purebred herds, both of which can be costly.

  3. Feeding and Rearing Practices: Wagyu cattle are raised for a longer period than conventional beef cattle. They are typically fed a special grain-based diet that promotes the development of marbling (intramuscular fat). This diet, along with the longer rearing period, increases the cost of feeding and caring for these animals.

  4. Processing and Quality Control: Processing Wagyu beef often involves more meticulous handling and quality control to preserve the integrity of the meat and its marbling. This attention to detail can add to the processing costs.

  5. Limited Supply: Compared to more common beef breeds like Angus, Wagyu cattle are less numerous, especially outside of Japan. This limited supply, against a backdrop of high demand, naturally drives up the price.

We raise and sell American Wagyu because we believe it’s a superior product. We go the extra mile (for certifications and such) because we feed our friends and families the same thing you’re buying – and we can stand behind our product with pride.