In 2014, several Angus cattle ranchers in Ohio started raising Wagyu for Sakura Wagyu Farms, a company formed to set standards for the cattle. The animals are bred from 100 percent Wagyu stock crossed with Angus, according to strict rules covering how they are grown (pastured, without hormones or antibiotics). Sakura’s own farms, also in Ohio, take care of the finishing, processing and distribution. Late last year, they could handle more orders, so the beef is now being sold in the Northeast. Though graded top quality according to Wagyu standards, well marbled and very tender, it is not as overwhelmingly buttery and fatty as some Wagyu. But it does deliver rich, beefy flavor. Strip loin, rib-eye and tenderloin steaks and roasts are available at Balducci’s markets in New York, Connecticut, Maryland and Virginia. In Manhattan, the meat can be ordered online for pickup at the Balducci’s market at 301 West 56th Street.
Sakura Wagyu beef, $60 to $100 per pound, catering.balduccis.com.
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