Fullblood Wagyu Tri-Tip

Is your beef grass finished?

No, While grass-finished beef works well for some breeds, it doesn’t bring out the best in Wagyu. Fullblood Wagyu are genetically predisposed to develop their famous marbling when finished on a balanced grain diet.

Grain finishing not only creates the buttery texture and rich flavor Wagyu is known for, but it also helps produce a higher ratio of monounsaturated fats—the same heart-healthy fats found in olive oil. Grass-finished Wagyu tends to be leaner, with less marbling and a firmer texture that doesn’t showcase the breed’s natural qualities.

What is your shipping policy?

We ship every Monday and Tuesday to avoid weekend delays and ensure your beef arrives fresh and ready for your freezer. Orders placed by Sunday evening will ship that week.

All products (except our beef jerky) are individually vacuum-sealed, frozen, and packed with dry ice blocks in insulated boxes. It’s normal for slight surface thawing to occur, especially in warmer months. No worries—your beef is still perfectly safe to enjoy. As long as your order arrives below 40°F, you can refrigerate or refreeze it right away.

We ship nationwide via UPS, and you’ll receive tracking information as soon as your order leaves the farm. If you have any questions about shipping or delivery, just reach out—we’re here to help.

I see “American Wagyu” on menus all the time. Why is yours different?

Most “American Wagyu” is actually crossbred beef—usually about 50% Wagyu and 50% Angus. While it can be delicious, it doesn’t have the same genetic purity or marbling potential as Fullblood Wagyu.

Ours is 100% Fullblood Wagyu, DNA-verified and directly traceable to Japan’s original foundation animals. That means richer marbling, better flavor, and a truly authentic Wagyu experience you won’t find in typical American crossbreds.

Can I visit the farm?

Absolutely! We’d love to welcome you to Bonifay for an onfarm pickup or tour—by appointment. It’s the best way to experience where your Wagyu begins, meet our team, and see firsthand how we raise our cattle with care and integrity.

Here’s how it works:

· Schedule a Visit: Set up an appointment through our Contact page.

· Farm Pickup Option: Pick up your order right from the barn—fresh and ready for your freezer.

If you’d prefer to pick up near the beach, you can visit us at Coastal Rancher in Santa Rosa Beach, or choose local pickup once our new Santa Rosa Beach warehouse opens.

Do you sell Wagyu genetics or seedstock?

Yes! In addition to our premium beef, we also offer Fullblood Wagyu genetics and seedstock. Our program includes:

· Embryos from top-performing, registered Fullblood Wagyu lines

· Semen straws selected for exceptional marbling and temperament traits

· Registered seedstock for breeders looking to build or improve their herds

All of our genetics trace directly back to Japan’s foundation animals and are DNA-verified and dual-registered with the American and Australian Wagyu associations.

If you’d like current availability or more details, please contact us—we’re happy to help you source the right genetics for your program.

What’s the difference between your Black, Gold, and Reserve steaks?

We grade our steaks by marbling, tenderness, and richness to help you find your perfect cut:

· Black Label: Subtle buttery notes and outstanding tenderness, with marbling between 20–29%—well above USDA Prime standards. An elevated everyday indulgence.

· Gold Label: Peak richness and a deep, buttery flavor, featuring 30–39% marbling. This level of marbling creates that unmistakable, silky texture on the palate.

· Reserve: Our rarest offering—crafted to match the exceptional standards of Japanese Wagyu. These cuts boast 40%+ marbling, delivering a decadent experience few ever get to taste.

How long will Wagyu last in my freezer?

If kept vacuum-sealed and frozen at 0°F or below, your Wagyu will stay at peak quality for up to 12 months. For the best flavor and texture, we recommend enjoying it within 6–9 months of purchase. Once thawed, use within 3–5 days.

What’s the best way to cook Wagyu?

Great question—less is more with Wagyu. Because of its rich marbling, it cooks faster than conventional beef.

Bring it to room temperature before cooking.
Season simply—just good salt and fresh cracked pepper.
Sear hot and fast in a cast iron skillet or over high heat on the grill to lock in flavor.
For steaks, aim for medium-rare to preserve tenderness and let the marbling shine.

If you’re unsure, check out our recipe section or reach out—we love helping customers get the most from every cut.

Can I preorder steaks if you’re out of stock?

We don’t take preorders at this time, but you can sign up for back-in-stock notifications right on the product page. That way, you’ll be the first to know when your favorite cut is available again.

How much freezer space do I need for a 1/4 or 1/2 beef?

As a general rule:

· 1/4 beef: About 4–5 cubic feet of freezer space

· 1/2 beef: Around 8–10 cubic feet

Can I pick the cuts I want if I order bulk beef?

For 1/4 and 1/2 beef orders, we’ve already worked closely with our processor to create an optimized mix of cuts—so customization isn’t available.

If you order a whole beef, you’ll have the option to customize your cut sheet to suit your preferences.

Do you sell your beef in any stores?

Yes! You can find our Wagyu at Coastal Rancher in Santa Rosa Beach and For the Health of It in Blue Mountain Beach.  (have these be clickable links to their websites)

If you’re dining out, Bitterroot Restaurant in Destin features our Wagyu burger on their menu.

For the full selection—including specialty cuts—shop online or visit us locally.