Traditional Wisdom. Local Stewardship. Regenerative Growth.
We are a family-owned Wagyu producer headquartered in Dexter, Michigan dedicated to crafting exceptional Japanese black Wagyu, the Wagyu breed with the highest marbling. We combine scientific research, traditional wisdom and a commitment to regenerative agriculture. Our program brings together the precision of Japanese style husbandry with caring stewardship and premium genetics.
We focus on quality over scale and keep our program deliberately small so that each animal receives dedicated, hands-on care. Through attentive low stress handling, responsible grazing practices, and a meticulously researched nutrition program, we cultivate Wagyu that reflects our respect for the land, the animals and the craft.
The Hermitage Difference
We Control the Process. The Beef Speaks for Itself.
Small-batch, traceable genetics
Every animal comes from a known pedigree, selected for exceptional marbling and consistency. We raise only cattle whose genetic potential meets our standard for premium A4/A5 Wagyu.
A proprietary ration crafted for Wagyu excellence
Our feed is formulated by one of the foremost Wagyu nutritionists, using clean, locally sourced ingredients and the same principles used in top Japanese programs.
Slow-finished with intention
We refuse to rush the process. Our cattle mature naturally over three years, allowing their marbling to fully express and their flavor to deepen.
What customers are saying
“Best beef in Michigan.”
— Mark, Detroit MI“The meat was everything. I’ve been into Wagyu for years, had Japanese, Australian, and American. This meat is top notch. The steaks are beautifully marbled. I seasoned with salt and let the meat do the talking. They were buttery and amazing.”
— James, Ann Arbor MI“The Wagyu ground beef makes the best tasting burgers ever.”
— Andy, Dexter MIWhy Wagyu Stands Apart
Unmatched Flavor and Marbling
Japanese black Wagyu has the highest marbling among all Wagyu breeds. Black Wagyu is known for its fine, delicate marbling that melts at low temperatures, creating a tender, buttery texture and a rich, unforgettable flavor you can’t get from conventional beef. Our cattle takes 2-3 times longer to finish than conventional cattle, expressing Wagyu’s full marbling potential.
Naturally Better Fat Profile
Wagyu beef is naturally richer in monounsaturated fats, the same heart supportive fats found in foods like olive oil and avocados. Its unique fat profile contains higher levels of omega 3 and omega 6 fatty acids, giving it a cleaner, lighter eating experience compared to conventional beef.
