The nightly ritual for working Wagyu cattle in Japan is massage, followed by dose of beer. This, it is said, is what creates the marbled meat this working breed is known for.
While Tim Prior has fed beer to his Wagyu steers as part of a marketing campaign, he has never massaged his cattle and yet his Grazing Meadows Wagyu cattle raised outside of Brussels, Ontario still produce meat so marbled, a prime rib steak sells in restaurants for over $150 a plate.
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