​WAGYU BEEF
From our Farm to Your Table
TAYLOR MADE WAGYU - Tailor Made for the Beef Industry

Taylor Family is proud to bring you some of the best beef in the world - TAYLOR MADE WAYGU.

Wagyu beef really does takes red meat to a whole new level.

Our Mumma Cows

• Naturally raised in a stress free environment
• No added growth hormones
• Calves are milk and grass fed
• Steer are grass fed with grain supplemented diet to finishing weight.
• Wagyu cattle are genetically predisposed to have high levels of unsaturated fats.​

Processing

• Minimally processed
• ​Dry aged for a superior product
  
• Licensed abattoir
• No artificial ingredients
• No preservatives
• Nose to Tail - a variety of cuts available

Wagyu

• A unique taste & tender eating experience
  
• A unique taste with a consistent high quality eating experience.
•  Smooth marbling & buttery texture
• Wagyu beef marbling has a low melting point, therefore 'melts in your mouth'.​​
• ​Aged to compliment the superior breed of cattle.
• ​Farm gate sales.

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​Whether it is 100% Wagyu, high percent Wagyu or Wagyu influenced beef, its greatest gift to the Canadian beef herd for improving meat quality across all grades. Through careful selection of genetics and feeding, a Wagyu producer can potentially present a product that for those red meat connoisseurs (be it a fine dining consumer, weekend BBQ fan, executive chef, restaurateur, café owner, caterer or purveyor), the benefits that this beef can offer, across all cuts and quality grade, is highly desirable.

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   WAGYU - DELICIOUS & HEALTHY
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.  That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.

​Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA).  Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.  
                                                                                                                                                                                                              source: American Wagyu Association