Double 8 Cattle CO.

Certified fullblood Wagyu Beef for the most cultured palate.

Double 8 Cattle Co. is a family-owned farm in Central Ohio. Proud members of the American Wagyu Association, we raise a herd of fullblood Wagyu on our 238-acre farm. Our management team, which cares for the cattle on a daily basis, has a combined experience of over 100 years raising cattle. Pasture raised and given locally-grown food, their diet is based on the research and recommendations of world-renowned experts in fullblood Wagyu nutrition.

Above par standards in the areas of caregiving, nutrition, genetics, and breeding methodology set the foundation for premium Wagyu beef. From 5-star restaurants to gourmet grocery stores to individuals that are connoisseurs of fullblood Wagyu beef, our clients appreciate the value we offer with every cut.


Wagyu refers to all Japanese beef cattle (“Wa” meaning Japanese and “Gyu” meaning Cattle). Although, the Wagyu breed was not developed out of the necessity for beef. They were developed in Japan for the purpose of mechanizing the farming industry as draft animals. They were brought over to the United States in the mid 1970s, and have since been bred for their unsurpassed quality and taste.

Between 1976 and 1997, fullblood Wagyu were exported from Japan to the U.S. In 1997 after exporting close to 200 cattle, Japan put the export ban (for live cattle) back in place and fullblood Wagyu were no longer exported. Today, Wagyu beef connoisseurs throughout the U.S. are aware of the beef’s superior taste and quality and utilize much of the domestic fullblood Wagyu production.




Double 8 Cattle Co. utilizes Takeda Genetics, as well as Mr. Takeda’s breeding methodology, to offer clients premium fullblood Wagyu beef. Developed by Mr. Shogo Takeda, a premier breeder in Japan, Takeda Genetics are known throughout the world as being first-rate Wagyu genetics. For decades, Mr. Takeda focused on bloodlines which offered greater value, resulting in a high percentage of carcasses achieving an A5 grade (A is the highest Yield Grade and 5 the highest Quality Grade in Japan). Adopted by breeders in both Australia and America, Takeda Genetics continue to produce the highest quality beef products on the market.


Our herd of fullblood Wagyu are DNA-verified and certified. The genetics (100% Wagyu) are uncompromised and differ from many Wagyu being raised in the U.S., which often fall into the categories of purebred and crossbred. When visiting a restaurant or purchasing beef from a local vendor, you may find Wagyu on the menu. More often than not, this is not fullblood Wagyu beef. We encourage our clients to understand the difference between crossbred, purebred, and fullblood. Our commitment to providing clients with premium Wagyu beef, in terms of taste, quality, tenderness, and marbling, led us to solely raising fullblood Wagyu.

Fullblood is conceived as being 100% Wagyu, a particular type of genetics with unmixed ancestry. A calf is considered fullblood if he or she is the offspring of a fullblood (100%) Wagyu heifer and fullblood (100%) Wagyu bull. Outside of Japan, Australia has the largest number of registered fullblood Wagyu.


DNA Testing


DNA testing provides pre-harvest information on beef quality, specifically on marbling (a measure of the intramuscular fat) and tenderness (how much shear force does it takes to cut/chew a piece of meat). While Wagyu in general is known for its abundant marbling and tenderness, genetics play a significant role in both characteristics. The American Beef Industry has found an exceptional correlation between DNA marker testing scores (scale of 1 – 10) and post-harvest meat tenderness testing.

  • 67% of Double 8 Cattle Co. Wagyu bred for premium beef products have tenderness scores between 6 and 10. In addition, 33% have tenderness scores between 9 and 10.
  • When looking at the cattle population in the U.S., 41% have tenderness scores between 6 and 10.


The healthy fat marbling in Wagyu beef, which distinguishes it from other beef, is linked to the different DNA sequences of the Stearoyl CoA Desaturase (SCD) gene family. Double 8 Cattle Co. utilizes SCD Testing, which identifies cattle with the dominant Japanese genotype that produces a superior fat composition. Stearic acid, which corresponds to the amino acid Valine (V), makes deposited fat harder. Oleic acid (an omega-9 monosaturated fatty acid), which corresponds to the amino acid Alanine (A), makes deposited fat softer. The latter is believed to be more palatable to consumers. The resulting genotypes for SCD Testing are VV, VA, and AA, with AA being the most desirable.

  • Due to our investment in SCD Testing and methodical breeding practices, 92% of Double 8 Cattle Co. Wagyu have the genotype AA. Our breeding strategy ensures oleic acid rich beef with superior marbling and tenderness.



Quality grades are key indicators of the beef’s palatability. There are eight different quality grades – Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Cuts of Prime, Choice, and Select grades are typically found in restaurants and grocery stores, while lower grades are used to manufacture beef products. With only 2% of beef in the U.S. having a quality grade of Prime, 100% of Double 8 Cattle Co. fullblood Wagyu beef products have a quality grade of Prime.

  • Prime beef is superior quality in terms of maturity, marbling, tenderness, flavor, and texture. It’s the best beef available and well suited for the most discerning palate.
  • Choice beef is high quality, but has less marbling than Prime beef. Choice beef products are very tender and flavorful.
  • Select beef is uniform in quality and often leaner than Prime and Choice cuts. It is fairly tender, but due to less marbling, it often lacks the flavor and texture found in higher grades.


Working with world-renown chefs, distributors, and retailers, we understand that you must raise the bar before setting the bar when it comes to fullblood Wagyu beef. Double 8 Cattle Co. customers have high expectations, and our genetics, cattle rearing practices, and quality rating system allow us to exceed them each and every time.

Double 8 Cattle Co.’s quality rating system aligns with the Japanese rating system, which is much stricter than the widely-used system in the U.S. Our fullblood Wagyu beef is graded from A to C, with A being the best. Quality grades, 1 through 5 (5 being the highest grade), are assigned based on marbling, firmness and texture, meat color, and overall quality. Our system ensures that only the highest-quality Wagyu beef arrives on your plate.

If you’re interested in discussing our products and distribution, please contact us to arrange a meeting.


Wagyu Beef –
A Healthier Choice

A healthy, well-balanced diet consists of some fat, and it’s important to differentiate between “good” and “bad” fats. Wagyu cattle contain more Omega-3 and Omega-6 fatty acids than other beef. These are known to protect against heart disease, arthritis, depression, Alzheimer’s, high blood pressure, and more. Wagyu beef also contains a higher proportion of monounsaturated fatty acids than any other beef. Monounsaturated fats are a healthy alternative to the trans fats and refined polyunsaturated fats you find in most processed foods. Studies have shown that a higher monounsaturated fatty acid in the diet is associated with a lower risk of developing cardio vascular disease. In addition, the protein in Wagyu beef can help maintain muscle while burning fat as it increases oxygen intake, energy production, and metabolic rate.

Research has proven that Wagyu beef is the healthiest choice when it comes to selecting premium beef. When Wagyu is incorporated into a well-balanced diet, it is as healthy to the human body as a filet of salmon.


A Double 8 Cattle Co., we enjoy developing delicious recipes with our unparalleled Fullblood Wagyu beef as the main ingredient. We work with renowned Chefs across the country to develop a variety of dishes. From juicy steaks and roasts to premium burgers and fajitas, Fullblood Wagyu beef will impress both your refined palate and your dinner guests! For complete recipes, visit Double 8 Wagyu.

It’s our mission to bring optimum value to our clientele with every product we offer. If you’re interested in learning more about Double 8 Cattle Co.’s premium fullblood Wagyu beef, please contact us via phone or email. We look forward to hearing from you!

Jeremy Freer, Founder/CEO
Direct: 623-910-0526 or 740-507-8775

Sales Office: 7575 E. Redfield Rd, Suite 235, Scottsdale, AZ 85260
Phone: 480-656-1143

Contact Us

It’s our mission to bring optimum value to our clientele with every product we offer. If you’re interested in learning more about Double 8 Cattle Co.’s premium fullblood Wagyu beef, please contact us via phone or email. We look forward to hearing from you!

Jeremy Freer, Founder/CEO
Direct: 480-656-1143

Sales Office: 7575 E. Redfield Rd, Suite 235, Scottsdale, AZ 85260


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