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This land has been home to a herd of beef cattle for the last 28 years.  It started with pure prize-winning Angus bred cows raised by Greg Krueger on his farm near the King's Ranch in Chester County.

For the past four years we have cross-bred our cows with Wagyu cattle from Japan. This is the breed that produces the ultra-delicious Kobe beef. We now offer beef that is 50% Wagyu and 50% Angus and the difference is remarkable and, best of all, delicious.


We were very proud of our excellent Angus beef, but this Wagyu-cross beef melts in your mouth. Our abattoir rates it as prime and you can look at it and see that it is. The tiny veins and stars of marbling are abundant. And, this is what make the taste so special.


Like avocados, nuts and olive oil, Wagyu has a high percentage of oleaginous unsaturated fat which helps lower levels of total cholesterol and LDL cholesterol in the blood. Rich in omega-3s, zinc and other important minerals, this beef is a healthy addition to your weekly diet. And, did I mention that it is delicious!


A good juicy steak, a succulent roast or, my favorite, an irresistible Wagyu/Angus burger is an American tradition – and, you should enjoy the best.

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