West Coast Cattle Co began with a steak flight, consisting of different genetic lineages of wagyu at a restaurant in Bend, Oregon. When we first tried full blood wagyu, a whole new culinary world was opened up for us. Suddenly we understood the importance of cattle genetics, and the role they play in the quality of the beef that shows up on your plate, we had all been raised only eating grocery store beef (which is almost always black or red angus) and now had a taste for high quality beef  above what the commercial/industrial american beef market has to offer. 

Wagyu is truly something exciting, and different the flavor, texture and experience was unlike that of any steak we had ever tried before. 

Thus our mission to explore the diverse array of cattle genetics in pursuit of the finest beef which is produced with no expense spared, had begun.  

Starting off 2023 we have a rapidly growing herd of 50 full blood wagyu, with new calves being born monthly, we are happy to help you build your herd, or fill your freezer with the finest beef. We are members of the American Wagyu association and most of our full blood animals are fully registered with the AWA.