FAQ

We deliver to all 48 states in the contiguous United States. At this time, we do not offer shipping to Hawaii or Alaska.

We currently ship out every Tuesday with some exceptions. Since many areas of the country do not have Saturday or Sunday delivery, we want to ship earlier in the week and avoid the risk of your order sitting in a warehouse over the weekend. This means if you place an order between from Wednesday - Monday (of the following week), your order will most likely ship the following Tuesday. Depending on your location, orders placed on Wednesday (before 5PM) can arrive on Friday. Once your order has been shipped, it should arrive in two to four days depending on your location.

We will email you a tracking number for every order you place with us and will also send you updates on your order via email or text message.

All of our meat is vacuum-sealed and shipped using a heavy duty corrugated cardboard box, ice gel packs and 15-30lbs of dry ice, depending on the shipment destination. To ensure the integrity of your meat, we use a foam bubble insulation to ensure the meat stays frozen straight from our farms to your door.

We are a young company that does not benefit from the reduced rates given to established companies that are already operating at a large scale. We have to pay more per unit for FedEx’s shipping fee, boxes, insulation and dry ice. Even with our current shipping fee, we are still not fully covering the costs to ship each box. We are happy to make this sacrifice as we want to bring Wagyu to as many people we can. We are working hard to grow Wagyu Republic and are confident that we’ll be able to lower our shipping rates in the near future. In the meantime, check out our Wagyu Republic value bundles - every bundle comes with FREE SHIPPING and discounted prices on all of our value bundles and is perfect for customers who would prefer to buy in larger quantities.

We currently offer Fullblood Kuroge Washu (Japanese Black) also known as fullblood wagyu. In the future, we plan to expand and offer a range of products in the meat and seafood categories. You’ll be able to find everything from Maine Lobster (Homarus americanus) to Berkshire Pork. Wagyu Republic will be THE destination for premium American grown meat.

Wagyu Republic only sources from small-scale independent American ranches. All of the ranchers we work with share one thing in common, they are exceptionally passionate about their craft and raise the highest quality animals in the industry. They are also well regarded amongst their peers and have a strong reputation for the consistency of their product. We want transparency to be at the forefront of everything we do and believe the end customer has the right to know where their meat comes from. If you are interested in learning more about where specific products are sourced from, you can find more information on the Know Your Farmer page. If you have any questions about the ranches we work with, please do not hesitate to email us at help@wagyurepublic.com

Since our product is shipped in air-tight vacuum sealed packages, it should be safe to store in the fridge for 7 days.

Per USDA recommendations, we suggest you don’t store beef for more than 6 months in the freezer.

Yes, even if the meat is slightly thawed, it is completely safe to simply put it in the freezer.

Yes! All of our beef is dry-aged between 7-14 days unless stated otherwise. In the future, we plan to dry-age all of our cuts a minimum of 14 days and experiment with longer dry-aging schedules (45-60 days) on select cuts. We will always mention the duration our beef has been dry-aged in our product descriptions.

Wagyu simply means Japanese cow. “Wa” means Japanese and “Gyu'' means cow. However, only one breed of Wagyu is famous for its unique marbling, tenderness and incredible melt-in-your-mouth flavor, the “Kuroge Washu” or Japanese Black. Wagyu can only be called fullblood if both of its parents are genetically 100% from the Kuroge Washu breed.

Anytime we refer to our Wagyu as “fullblood” you can rest assured we are talking about an animal that is genetically 100% Wagyu. We are full-time members of the American Wagyu Association, the primary organization that promotes and upholds the standards of Wagyu beef in the United States. As members, we are able to get all of our beef lab-tested to ensure its authenticity. You can learn more about our Fullblood Wagyu product on the Know Your Cow page.

While we can only vouch for the authenticity of our own products, we can arm you with the right information to make informed decisions. Most of the Wagyu you will find online is cross-bred with Angus cattle. Wagyu crosses can be anywhere from a 50/50 hybrid (also known as F1) to a 93.75% cross (also known as a purebred). While nobody knows the exact number, it’s estimated that there are less than 25,000 genetically Fullblood Wagyu in the United States.

Why so few? Well there is a permanent ban on the export of Wagyu DNA and live Wagyu animals in Japan, though the actual meat can still be imported from Japan. This export ban was briefly lifted from 1975 to 1997, allowing a select few ranchers to obtain a seed stock of Fullblood Wagyu in the United States. All of the Fullblood Wagyu, including the product you’ll find here at Wagyu Republic, hails from this original seed stock.

In summary, Fullblood Wagyu raised in America is incredibly rare. It’s also important to note that while USDA regulations require any beef marketed as Wagyu to have at least 46.9% Wagyu genetics, in practice it is hard to actually enforce this standard. It’s not uncommon to see sellers with trace amounts of Wagyu DNA in their product still label it as Wagyu for marketing purposes. At the end of the day, any reputable supplier should be able to verify the authenticity of their product when asked. We are happy to provide registration papers from the AWA for the parent’s of any of the animals you purchase from Wagyu Republic upon request.

Wagyu beef has 300% more monounsaturated fat than Angus beef because of the delta 9-desaturase enzyme which converts stearic acid (a saturated fatty acid) into oleic acid (an unsaturated fatty acid). This high concentration of monounsaturated fat means Wagyu has the lowest cholesterol levels of all meats. Why does this matter? Diets high in saturated fat and cholesterol have been strongly linked to increased incidence of heart disease and stroke. Wagyu also has a high concentration of conjugated linoleic acid (CLA), a fatty acid found in meat and dairy that is believed to lower risk of diabetes.