AN AMERICAN MARBLED DELICACY
THAT BRINGS FAMILY AND FRIENDS
TOGETHER

The most desired beef in the world
delivered to your doorstep.

Our Story


In 2017, four farmers teamed up with some of the most experienced individuals in genetics, cow-calf production, and nutrition and feeding for the best marbling to create world-class American Wagyu beef.

Our mission is to pair world-class research on beef quality with farmers who have a passion for producing the best tasting beef and a holistic model that benefits local communities and markets. Now we are delivering this fresh flavor to your doorstep.

We understand how it feels to walk into a grocery store and have an overwhelming experience while choosing the best cut of meat. Which is why we make it simple for you to select and cook the perfect meal for family and friends.

We share our journey along the way because we want you to know exactly where the beef you’re eating is coming from.

That’s the Sakura Wagyu Farms difference.

Why Wagyu?

BRED FROM JAPANESE BLOODLINES
OUR EMBLEM IS SAKURA, THE CHERRY BLOSSOM. WE RESPECT THE DEEP HISTORY AND ORIGIN OF THE WAGYU BREED FROM JAPAN.


UNBEATABLE FLAVOR
AN ABUNDANCE OF MARBELICIOUSTM BUTTERY FLAVOR THAT LINGERS ON THE PALATE. OUR WORLD-CLASS TECHNIQUES ENSURE SUPERIOR TEXTURE AND TENDERNESS IN EACH CUT.


HOLISTICALLY RAISED
NO GROWTH HORMONES OR ANTIBIOTICS AND FED ON AN ALL VEGETARIAN DIET.


SUSTAINABLE APPROACH
WE TAKE PRIDE IN SUSTAINING GENERATIONS OF FAMILY FARMS WITH THE GREATEST CARE FOR OUR CATTLE AND RESOURCES.

RESEARCH IS OUR FOUNDATION

We believe that when you combine a Japanese delicacy with a holistic local approach, it inspires a memorable culinary experience with family and friends. It’s why some of the most experienced individuals in genetics, cow-calf production process, and nutrition for the best marbling came together to produce the highest quality American Wagyu Beef.

LOCALLY RAISED

Central Ohio is the ideal hub for the budding Wagyu beef demand, boasting:

  • Full Blood Wagyu genetics
  • World-class research on quality
  • Family farmers with animal husbandry skills
  • Communities who appreciate having the best U.S. beef produced locally