Helpful Answers for Your Cattle Questions

Cattle are domesticated bovines. Cows are female cattle that have had a calf. Calves are young cattle that have not reached sexual maturity. Bulls are male cattle with intact testes. Heifers are female bovines that have not yet had a calf. Steers are male cattle that have been castrated (no intact testes). A yearling is a juvenile bovine that is in a growing stage, and entering maturity.

Our cattle have unlimited access to grass and hay, and are supplemented with a feed that includes cotton seed hulls, shelled corn, corn gluten, soy, and molasses, along with other ingredients like trace minerals. Heifers, and bull yearlings receive a moderate amount of feed to help their growth and development. Cows and breeding bulls receive a light amount of feed known as a maintenance ration. Steers receive a higher amount of feed to help them put on the correct amount of fat to reach the quality level we strive for.

When bull calves are very young, they will receive a surgery known as castration. This might involve incisions to remove the testicles, or thick rubber bands to cut off the blood to the tissue, which will eventually dry and fall off. This is to prevent the bull from developing secondary sex characteristics such as larger shoulders, neck and head, and thicker connective tissue, as well as prevent the more aggressive behavior mature bulls can develop. This is to ensure a quality meat, and for the safety of the animals and those handling them. Measures are always taken to ensure the safety of the animal.

In the US, most terminal cattle (steers and heifers not suited for breeding) are 18-24 months old. It is not unusual for Wagyu to be 30 or even 36 months old before they are processed for beef. Since they are managed to deposit fat more slowly, they will be older at harvest.

Ultimately, the American palate prefers the taste of grain finished beef. It makes it easier to more accurately time how long it will take to reach a desired point in the development of the animals, as well as shortening the time needed to have animals ready for processing. All our cattle are on as much grass and hay as they want, and could be considered grass fed. "Grass-fed" as a term is mainly a marketing term used to serve a niche market. "Grass Finished" is a similar niche term, but means that the animal was strictly on grass, and no grain to supplement the diet. If you are looking for beef that hasn't been fed a grain supplemented diet, look for the term "Grain Finished".

Our steers are anywhere between F1 (50% wagyu) to F4 (93.75%) hybrid. The breed they are typically crossed with is red angus.

The breed is what makes the difference! Akaushi (red Wagyu) and Kuroge (black Wagyu) cattle are known for their intense marbling. Animals that are even only half wagyu tend to marble from high choice to prime, or better. Wagyu beef is also higher in Omega-3 and Omega-6, and the fat has a higher concentration of monounsaturated fatty acid and oleic acid than British and Continental breeds common to herds in the USA.

The higher percentage of unsaturated fat, as well as the higher level of Omega-3 and 6 is largely considered more healthy by certain medical organizations such as the National Institute of Health.

Marbling refers to the fat that is deposited between muscle fibers. It creates white to off-white streaks in the meat. Generally, a high amount of marbling results in a more tender piece of meat as the fat melts from the cooking process. The fat also helps carry the rich, beefy flavor known as umami. Some people enjoy the chewiness of very lean meat, but most people prefer tenderness inherent in a well marbled cut of meat.