Each bite of Firegrass Wagyu is a culinary masterclass in flavor. Savory. Buttery. Rich with umami. With intense, sublime marbling for extraordinary tenderness.
Beef With Provenance
“Gate to plate” gets thrown around a lot. At Firegrass it means something altogether different. It means the cattle were born on our ranch, raised in our fields, and fed on what we grow ourselves. Just a clean line from pasture to plate.
We know every cow’s genetic profile, every acre they’ve grazed, and every season they’ve lived through. Because we were there. Start to finish. With nothing between you and the best flavor you’ve ever had.
It’s what makes Firegrass beef every bite better.
Flavor With Benefits
Rich in flavor, our Firegrass Wagyu is exquisitely marbled for unrivalled tenderness that’s remarkably good for you. Wagyu beef is high in heart-healthy monounsaturated fats and omega-3s and in fact has a higher ratio of monounsaturated to saturated fat than commercial beef. It’s also one of the richest natural sources of conjugated linoleic acid (CLA), a fatty acid linked to reduced inflammation, improved metabolism, and fewer negative cardiovascular effects. Gram for gram, Wagyu contains roughly 30% more CLA than other breeds.
No wonder every cut of Firegrass Wagyu delivers deep, buttery flavor with a nutritional profile you can feel good about. The result is beef that’s as nourishing as it is indulgent.
Beyond the Grade
The USDA system of grading beef by Select, Choice, and Prime is a familiar benchmark. It ranks beef primarily by its marbling, the flecks of fat within the muscle. While a Prime grade boasts the most marbling, offering greater tenderness and flavor beyond the rest, it’s a largely inaccurate label for Wagyu beef which transcends those standards.
Born from a breed renowned for its genetic ability to produce extraordinary marbling, Wagyu achieves a level of fat distribution that far exceeds USDA Prime.
Because Wagyu’s marbling is so finely integrated, it creates a mouthfeel and depth of flavor unmatched by conventional beef, even those graded Prime.It’s why Firegrass Wagyu isn’t just Prime beef. It’s a culinary experience of buttery texture and exquisite flavor with richness, tenderness, and a complexity that redefines what great beef can be.
The Art of Marbling
In the world of Wagyu, marbling is the language of flavor. Every cut of Wagyu is graded on the intensity and distribution of its intramuscular fat using the Beef Marbling Score (BMS). While USDA grading caps out at Prime, true Wagyu operates on a more discerning scale. From a rich-and-tender score of BMS 3 to the highest grade of BMS 12 indicating snowflake-like marbling that melts at the slightest touch of heat, the higher the BMS score, the more marbling is present.
Flavor & Tenderness
Grades
*Digital Marbling Percentage
Making the Cut
Processing is the final, crucial chapter of our craft story. It’s a skill that can ultimately make or break the flavor of Wagyu beef. Despite seasons of hard work, care, and nutrient-rich feeding, its depth of flavor can be lost or compromised without expert processing.
Thanks to our legacy in meat handling and packaging, Firegrass understands Wagyu’s unique marbling, texture, and tenderness, using highly skilled butchers who know how to showcase it with precision. We ensure that the flavor integrity of our Wagyu beef is preserved from the moment it leaves the ranch to the moment it hits the pan.