Raised in Montana · Dry aged
Montana Wagyu
Tajima Wagyu raised on Montana pastures, grading in the top 3% of all US beef and dry aged 14 to 21 days. Rich marbling and a buttery bite, shipped frozen to your door or picked up here in Montana.
Raised in Montana
Tajima Wagyu bulls bred with Black Angus cattle, raised on Montana pastures without hormones or additives.
Dry aged
Dry aged in carcass form for 14 to 21 days in a climate- and humidity-controlled cooler, for deep, rich flavor and tenderness.
Top 3% of US beef
This Tajima Wagyu consistently grades in the top 3% of all beef sold in the United States, processed under USDA inspection.
Montana Wagyu by the cut
Wagyu steaks, ground Wagyu and more
Our Wagyu is between batches right now. See everything on the counter.
Montana Wagyu questions
Straight answers
What is Montana Wagyu?
Tajima Wagyu beef raised in southwestern Montana. Tajima Wagyu bulls are bred with Black Angus cattle for American-style Kobe beef with deep, fine marbling: thin streaks of fat inside the muscle that melt as the meat cooks.
How good is it?
This Tajima Wagyu consistently grades in the top 3% of all beef sold in the United States. The cattle are raised on Montana pastures without hormones or additives and processed under USDA inspection.
Is it dry aged?
Yes. It is dry aged in carcass form for 14 to 21 days in a climate- and humidity-controlled cooler before it is cut, for a deeper flavor and more tenderness.
How should I cook Wagyu steak?
With care: the marbling renders at a lower temperature than in leaner beef, so Wagyu cooks faster. Medium-rare, 130°F to 140°F, is where it is at its best. Flip often and rest it a few minutes before slicing.
How is it shipped?
Frozen, packed to stay cold in transit. In Montana you can also pick it up or have it delivered locally.
