The Premium Wagyu Beef label is our commitment to you to deliver the best beef eating experience. To receive PWS’s Premium Beef Label, Akaushi beef undergoes rigorous quality guidelines and certified product testing. All Premium Wagyu Certified Akaushi Beef is USDA Prime Quality grade or better. We conduct DNA verification (and submit DNA for registration to the American Akaushi Association) to preserve the purity of the Akaushi breed and ensure a consistent and high-quality beef eating experience. With its exceptional marbling, flavor and juicy tenderness, Akaushi Wagyu is regularly two levels above the USDA scale of meat quality.

We oversee beef production from the ranch all the way to your table, ensuring a safe, healthy and wholesome product for your family.

Wagyu is a collective term for all Japanese cattle. “Wagyu” translates simply enough as “Japanese cow.” Akaushi is a specific Wagyu cattle breed, separate and distinct from other Japanese cattle breeds.

Both Kobe and Akaushi are members of the Wagyu family, but they are different breeds. Kobe beef refers to meat that is produced only and exclusively in the Kobe region of Japan with specific bloodlines of Japanese Black Cattle. Akaushi cattle are a Japanese Red Cattle and originated in Kumamoto, Japan.

Our family farm/ranch is located in Lawrence, MI (just 1.5 hours from Chicago) and our distribution center is located nearby in Hampshire, IL where Rob Serpico, the son of the patriarch of the ranch lives.

Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease and weight loss? Akaushi beef is also a natural source of oleic acid which gives Premium Wagyu Certified Akaushi Beef its buttery taste and is good for the heart

The ranch was started over decade ago out of Lawrence, MI and in 2017, the ranch transitioned from typical Angus cattle to Wagyu cattle after seeing the health benefits and experiencing the exceptional taste difference of the Akaushi Wagyu beef. Due to popular demand, the meat was sold to the local Lawrence community only until early 2024 when the herd began to multiply quickly and we needed to extend beyond the local community and sell directly to consumer online and with free delivery drop off in the Chicagoland area.

Yes. We raise our cattle from beginning to end on the range and in the pasture. To finish the animal, we move them into a smaller pasture for the last 2 months of their lives and give them all the pasture grass and grain they can handle. Think of it as a resort for cows. They don’t have to move around the pasture as much which helps reduce stress and breaks down the muscle to help make the meat more tender and then we let them eat as much grass and grain as they desire. It is pampering mixed with an all you can eat buffet for them as they bulk up and develop the excellent flavor and fat content that you want in your meat. It is the best of both worlds – you get the health benefits of pasture raised cows combined with big beefy flavorful meat with excellent marbelization and fat content. 

All our beef is born, bred, and raised on the family ranch in Lawrence, MI (just 1.5 hours from Chicago). We can tell you almost anything about the animal you consume from bloodlines, health history, temperament, etc. All of our calves are registered with the American Akaushi Association, which provides paperwork including bloodlines on all of cows.

All your beef will come in vacuum-sealed packages.

We ship your beef frozen in a sturdy cardboard box with recyclable/compostable insulation and dry ice.

Yes. We work closely with FedEx to ensure quality service and timely deliveries. You will be notified when your package has shipped and also be given your tracking number.

We will notify you 2 weeks in advance of the date of when your beef will be shipped.

Yes. The butcher flash freezes all beef cuts once it’s been packaged. This preserves the freshness and quality better than regular freezing and keeps the meat naturally red in appearance.

No. You are getting a 100% natural product, unlike store-bought beef uses additives to keep meat red in appearance. We also do not use any hormones or unnecessary antibiotics.

No. We don’t believe in using growth hormones or steroids, plus it actually causes tougher meat in a final product.  

We are stewards of our animals, the environment and antibiotics for animal use. If an animal becomes sick, we do treat the animal.  Sometimes we just need to move the animal to another pasture, sometimes it’s electrolytes, and sometimes it’s a 72-hour antibiotic. Antibiotics are given only if necessary, and usually just once to the animal that needs it.  Unlike in store-bought where cows are often locked in a pen and injected full of steroids and fed GMO corn and are constantly getting sick and in constant need of antibiotics, our cows rarely need anything of the sort.

Our most popular package is the 1/16 Beef which is a 25 pound package, which is about a cubic foot of space, and has no trouble fitting into the available freezer space of an ordinary home refrigerator.

Ground beef and stew meat come in 1 to 1.5 pound packages.