ABOUT PAPA VALLEY WAGYU
Three farms. Two generations.
One goal: To bring the highest quality Wagyu beef from our corner of the world to restaurants and dinner tables across the country.
The Papa Valley Wagyu story encompasses the dreams and realizations of two generations in SW Missouri, just outside of Springfield, MO. The company is named in honor of our father who was raised on the family farm in Missouri. He instilled into us the value of hard work, importance of top quality, significance of a dream, and to never forget your roots. We also absorbed from him the peace found in the valley views of our farms…thus the name Papa Valley Wagyu. For years, our family envisioned starting a cattle and beef business, and we decided to start at the top…Wagyu.
Our process begins with careful and consistent breeding. We carefully select specific Wagyu genetics and pair them through our advanced feeding program, which has been perfected through years of study.
No matter the cut, every one of our products is of the highest quality across the board. What sets Wagyu beef apart is its intense marbling, delicate flavor, unparalleled tenderness, and various health benefits. Wagyu beef has high percentages of monounsaturated fats, Omega-3, and Omega-6 fatty acids, and is much lower in cholesterol than other types of beef. In short, it’s good, and good for you.
We believe in our beef. And just one bite will make you a believer, too.