Bronson Beef Co. was launched on the farm of Jerry & Sherry McCann in 2017. We are dedicated to raising pureblood & full-blood Wagyu cattle, exercising the best practices of sustainable farming coupled with traditional Japanese feeding methods. Learn more about our farm and herd below!
Why Wagyu?
Wagyu beef, known for its melt-in-your-mouth tenderness & almost buttery flavour, is the highest-rated quality of meat in the world. It consistently ranks higher than both AAA and Prime thanks to its “double marbling”, which positively contributes to the overall flavour, juiciness, and tenderness of the meat.
Wagyu is high in oleic acid and monounsaturated fats (Omega 3 & Omega 9) which help boost overall brain and heart functions, in addition to fighting infection, reducing blood pressure, and lowering cholesterol. In fact, Wagyu beef is one of the lowest cholesterol meat options, outranking even chicken and fish!
True Wagyu
Some producers stake claim to the “Wagyu” name using F1 Wagyu, first-generation crossbreeds of a full-blood Wagyu and another breed like Angus. Our herd is composed entirely of pureblood and full-blood cattle, with genetics confirmed to be 93%-100% Japanese Wagyu! We promise, you’ll notice the difference in marbling, tenderness and taste the moment you take your first bite!
Best Practices
At Bronson Beef, we believe that a happy and healthy herd develops the tastiest beef possible.
Our cattle spend close to three years enjoying a slow, relaxed, and stress-free life on our large family farm.
Our grazing fields, designed by the University of Guelph, offers them a diverse diet of five species of grass and two species of clover, and provide unlimited access to pure, clean drinking water.
We do not use antibiotics, steroids, supplements, or growth hormones.