About Martin Beef

For 129 years, our family has had the privilege of stewarding this land. The majority of the seventh generation is growing up on the ranch. Keeping future generations in mind, Martin Beef strives to produce the highest quality beef while taking care of the land that is so much a part of our heritage. All of Martin Beef is bred, born, raised, and finished in Jackson and Victoria Counties without ever seeing a feed yard.

Presently, we are using Akaushi bulls to breed our Angus based cow herd to produce our American Wagyu. All of our calves are DNA certified Akaushi. Our beef is natural, free of growth hormone and unnecessary antibiotics.

Chef Wolfgang Puck describes American Wagyu as having "the richness of Japanese beef with lots of marbling," but with a flavor that's "more akin to what we're used to in America." He even says that given the choice between the best Japanese Wagyu and American Wagyu, he would choose American Wagyu every time.

We sincerely hope to join you in bringing superior beef from our ranch to your table.