The Traditional Neighbor Butcher

Here at the Montana Wagyu Cattle Company, we raise, finish, dry-age, and pack our American-style Kobe beef the old-fashioned traditional way. Every aspect of the production of our beef is overseen by us and done in cooperation with our friends and neighbors here in Montana through family-owned ranches and businesses. For us, "Made in Montana" is not a marketing gimmick — it is a way of life we are committed to and want to preserve.

Like fine wine, fine beef takes time and careful attention and cannot be rushed. We do not use hormones or growth implants but follow the traditional approach of raising and finishing our Wagyu on grasses and whole grains. Our goal is to produce USDA Prime American-style Kobe beef, not commodity boxed beef. That is why we are in the top 3% of beef sold in the United States.

It is our desire to be the traditional neighbor butcher to you, wherever you are, through today's technology. All of our cuts are dry-aged 28–30 days, USDA inspected and stored, grade A quality, and USDA Prime. All cuts are cryo-vac wrapped and can be cut to order.

Like the local butcher, we carry all the cuts — everything from Wagyu brisket to the finest cut steak. We have an established price list for each cut by the pound, and that is what we charge whether you give a personal cut order, select a gift box, or select a combo package. The only variation is the cooler size and shipping location — and in both cases you pay only the actual cost. No hidden charges. You have my word on that, because I'm Rick, and I own the company.

Finally, it is our desire not just to provide you the best Wagyu beef possible, but also an understanding of the different marbling and quality grades and the various cuts available. We are committed to returning to an earlier time when we dined with friends instead of eating because we are hungry.