Prime Wagyu Farm
Reddick, FL · fullblood
Tier 1 · Certified / Registry-Verified What the tiers mean
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Why it's listed
Prime Wagyu Farm raises 100 percent full-blood Japanese Black Wagyu at Reddick in north central Florida, on land that has been in owner Bruce Jennings's family for more than sixty years. The cattle are grass-fed and grain-finished with no hormones, steroids or unnecessary antibiotics, and the farm raises them from start to finish. Beef is sold direct through its own store and shipped nationwide in insulated packaging, with local pickup and farmers markets in the Atlanta area.
One farm, two pins on the map
The American Wagyu Association's producer map carries Prime Wagyu Farm twice, once in Reddick, Florida and once in Conyers, Georgia, on the same phone number. It looks like two ranches and it is one. Reddick is the farm, on land the owner's family has held for more than sixty years in north central Florida; Conyers is a collection point where Georgia customers pick up orders.
The distinction matters beyond tidiness. A pickup point is a place beef is handed over, not a place cattle are raised, and treating one as a second ranch would double-count a producer and invent a herd that does not exist. If you are in the Atlanta area, the Georgia pin is the one you want; if you are asking where the cattle live, it is the Florida one.
Full-blood, purebred, and the number the farm publishes
The farm raises 100 percent full-blood Japanese Black, DNA-verified and registered, and its own page draws the line between that and the alternatives more sharply than most sellers will. Purebred, it notes, means at least 93.75 percent Wagyu, crossed with another breed several generations back. American Wagyu on a label usually means a cross, and the farm points out that the Wagyu share can run as low as around 46 percent.
That last figure is the useful one to carry away. American Wagyu is not a graded or legally defined term, so the same two words can describe an animal that is nearly all Wagyu and one that is not quite half. A producer volunteering the bottom of that range is telling you which end of it their own beef sits at.
Time, and why it costs what it costs
The farm's stated approach is a long one: cattle grown slowly, pasture raised and finished with patience rather than pushed to weight. Japanese Wagyu is commonly raised past thirty months, and the reason is not sentiment. Intramuscular fat lays down late, so the fine web of marbling that separates Wagyu from a well-fattened commercial animal needs months that a commodity feeding programme does not spend.
This is the honest explanation for the price, and it is worth preferring to the mystical one. A Wagyu steak costs what it does because the animal ate for longer, in smaller numbers, on a farm that carried the cost of that time. Nothing about the breed makes it expensive by itself.
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New to breed status? Fullblood, purebred, and F1 explained
Common questions
- Why does Prime Wagyu Farm appear twice on the American Wagyu Association map?
- Because the two entries are one business. Reddick, Florida is the farm where the cattle are raised, and Conyers, Georgia is a local pickup point for customer orders. Both carry the same phone number. There is no second Georgia ranch.
- Is American Wagyu the same as full-blood Wagyu?
- No. American Wagyu is an unregulated label that usually describes a cross, most often with Angus, and the Wagyu share varies widely. Full-blood means every ancestor is Wagyu. This farm's own page spells out the difference, including how low the crossbred percentage can go.