Woodstock Wagyu

05/12/2026

Link: https://forms.gle/R7xqgkJUkDax8YEn9

We value our customers feedback! Please take a moment to complete our quick survey to help us better understand your preferences and improve our Wagyu products and services. Your input will help us create an experience that better fits our customers and supports the growth of our family-owned Wagyu business. Thank you for your consideration!

03/26/2026

The perfect burger does exist. You just need our beef.

03/23/2026

Meet the flat iron.

Cut from the shoulder, which usually means tough. Not this one. This is one of the most tender cuts on the animal.

With fullblood Wagyu, it hits different. Strong marbling, deep flavor, and it cooks fast.

Here’s how you use it:

• Weeknight steak
Salt. Hot pan. 3 to 4 minutes per side. Rest. Eat. Done.

• Steak salads
Slice it thin across the grain. Throw it over greens. Suddenly your salad has purpose.

• Tacos or wraps
Quick sear, slice, load it up. This cut was built for it.

• Sandwiches
Think shaved ribeye energy, but cleaner and richer.

Each one runs about 4 to 6 oz, so you’re not committing to a giant steak, but you still get the full Wagyu experience

If you’ve never tried flat iron, this is the one to try!

03/14/2026

It is clear. Ribeye wins.

Now everyone is craving steak. We got you.

Thick cut.
Beautiful marbling. Seriously. Look at that marbling.
About 14 to 16 ounces each.

This is not your local grocery store ribeye.
This is Fullblood Wagyu.

Never tried one? Now is the time.

Pull one of these off the grill and you will be the talk of summer.

We pulled a small number and they are ready to go.

Comment Ribeye or send a message and we will set one aside for you.

03/14/2026

03/10/2026

Serious question for the steak experts.

You are at the grill.
The fire is perfect.
Someone hands you one steak.

You have to choose.

RIBEYE
or
NEW YORK STRIP

No speeches.
No “depends how it’s cooked.”
Pick one and defend your choice.

We are watching.

And if someone says “Filet,” they are disqualified from the conversation.

⬇️ Drop your vote below.

03/06/2026

Your freezer wants you to know it’s empty.

Woodstock Wagyu is ready to upgrade your dinner. Steaks, roasts, ground beef, and family packs available throughout the year. Fullblood Wagyu raised in Shenandoah County and dry aged before it reaches your kitchen.

Send a message or email to see the current cut list.

[email protected]

Raised in Shenandoah County.
Cut locally.
Ready for your grill.

10/30/2024

We're excited to introduce Woodstock Wagyu, your local source for premium, grass fed, grain finished Wagyu beef right here in the Shenandoah Valley. Run by farmer Dallas Bushong, we are committed to producing the highest-quality Wagyu, known for its rich marbling, tenderness, and unforgettable flavor.

From our family farm to your table, you can count on us for ethical and sustainable practices.

To see our pricing options or for more information contact Dallas Bushong at 540-325-3028 or by emailing [email protected].