There are over 300 brands of Wagyu in Japan, and more than 40,000 producers. That means there isn’t just one way to raise Wagyu — there are thousands. Some producers focus on genetics and beef quality, others on volume and efficiency. For us, it’s always been about working with those who value the things we do: Animal welfare. Sustainability. And true flavor. We’re especially drawn to farmers exploring melting point, fat composition, and the deeper science of umami — the ones who treat Wagyu not