Pacific Rogue Wagyu

Pacific Rogue Wagyu is a 5th generation family-run cattle ranch, raising 100% full-blood and F1 wagyu

The 5th Wagyu born outside Japan

In 1992, grandpa Scott Knox decided to take a gamble on a hunch to raise one of the first Wagyu cows to ever live outside Japan.

His first embryo born was the fifth Wagyu heifer ever born outside Japan.

Coast Side Ranch

Pacific Rogue Wagyu, named for the ocean it abuts and the river that runs nearby, has been an entirely family-run operation since Robert Myron Knox established it in 1932.

Featured Products

Family Grill Box

$132.00 ~~$140.00~~

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PRW Logo Tee

$29.00

Football Brisket Sampler

$185.00 ~~$205.00~~

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RAISING CATTLE

The Knox family had been raising Angus -- a classic American breed -- for generations when, in 1992, Scott Knox decided to take a gamble on a hunch and raise one of the first Wagyu cows to ever live outside Japan.

Our Story

Pure Wagyu & Wagyu Cross

The Knoxes are considered a pioneer family where American Wagyu is concerned, raising delicious Full-blood Wagyu since 1992. In addition to our full-blood herd, inquire about our F1 stock.

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Pasture Raised

Grain Finished Beef

Raised on pasture with a supplement of healthy grains to increase marbling and enhance flavor.

No Unnecessary

Antibiotics

We never use antibiotics except to treat sick animals in need of care.

Zero Added

Hormones

At Pacific Rogue Wagyu, we absolutely do not use growth hormones or implants.

ETHICALLY RAISED

Pacific Rogue Wagyu's coastal ranch is a biodiverse habitat for elk, deer, salmon, butterflies, and pollinators, and each year we write environmentally conscious grazing plans with guidance from the National Resource Conservation Service. We’ve even won a conservation award for our dedication to promoting healthy and biodiverse natural habitat.

Testimonials

“In my opinion, Pacific Rogue Wagyu produces the highest quality product on the market in the United States.”

Tim West

Chef/Founder, Food Hackathon

The marbling is unprecedented as well as the tenderness and flavor.

Urban Farmer Restaurant, Portland, OR

Chef Matt can count on one hand how many times he’s gotten to butcher a specimen like this.

Urban Farmer Restaurant, Portland, OR

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