Latest News
- Wagyu Pre-sale UpdateHello all! Our next steer goes in March 11, so it should be back right at the end of the month or very early April. Thank you to all thatRead More
- Next Steer – Late March!We’re accepting pre-orders for our next steer. He goes in March 11, so should be back and available by the end of the March. NY Strip Steaks and Flank SteaksRead More
- Happy New Years and Next SteerWe are planning an early March timeframe to take our next steer in for processing. That should make the beef available in late March or Early April. We are currentlyRead More
- Last Chance Before MarchWe’re wrapping up the last of our fall beef. You never know what gems are left from steer to steer. This time it is short ribs (5 packs left). ThereRead More
- Pre-Sale Update & AvailabilityWe still have Top Sirloin, Thick Short Ribs, 2 Chuckeyes, a few NY Strips and one London Broil left. And of course ground beef. We still have a few daysRead More
- Pre-Order Availability – UpdatedOur next cow goes in September 12 and should be back very early in October. Thanks to all our loyal customers who pre-ordered already. At the present time, we knowRead More
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Socializing with Wagyu
Just a fun video today, interacting with one of the 4-month-olds. He happens to be the calf of our friendliest surrogate mother, so even though they share no blood, they share a personality!
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New Additions to the Herd!
It’s been an exciting month here at Georgia Mountain Wagyu! First the fall chicken litter (natural organic fertilizer) was applied to the pasture. Phew! We really welcome the rain after that and this summer we haven’t had to wait long. Shortly after, it was time to wean the 4-month-olds. For a while now, we haveRead…
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Wagyu – the Healthy Beef Choice
When you first see a Wagyu steak, you may think “That is a lot of fat!”. But think again! Wagyu beef has been likened to olive oil and salmon in terms of its health benefits. It has up to 300% more heart healthy mono-unsaturated fat than normal beef due to the high marbling of theRead…
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Grades of Beef (And why Wagyu is different)
You may be familiar with various grades of beef (Select, Choice or Prime). The grade is primarily dependent on the degree of “marbling” present. In the culinary arts, the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Marbling is so named because the streaks of fat resembleRead…
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What the Heck is a Wagyu?
Wagyu” literally means “Japanese cow.” Wagyu beef comes from one of four types of Japanese cows: Japanese Black (Tajima-Gyu), Japanese Brown (Red), Japanese Poll, or Japanese Shorthorn. It is famous for its genetic predisposition for intramuscular fat (also known as ‘marbling’) and tenderness. You may have heard of “Kobe Beef”. Kobe is Wagyu that comes fromRead…
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Mother/Calf photos
We thought you’d like to see some Mother/Calf pictures. These were taken in April right after the last calf was born. Remember the mothers are surrogates, so they don’t resemble the calves.
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Our First Calf
Our new Wagyu calves have arrived. We welcomed 5 new calves into the world, the first arriving on April 7th and the late comer on April 18th. 3 girls (heifers) and 2 boys (bulls). The deliveries were quick, natural and easy since the Wagyu is a much smaller breed than the larger surrogate mothers (whichRead…