Whether in restaurants or around the family dining room table, Americans continue to seek out great dining experiences with beef. Sales offer a unique opportunity to enter the beef industry.
One niche of interest centers around wagyu beef. This breed of Wagyu beef was originally used as an agricultural work cow. Its genetics result in more intramuscular fat cells or marbling, which continues to command higher prices in today’s restaurant and consumer markets.
Two Missouri farmers seized the opportunity in this new beef business and brought wagyu beef into their operations. However, the young farmer chose two different production routes for him.
purebred experience
In 2016, Tim Lischwe and Kalise Lischwe founded Hiroshi Ranch in Kaiser, Missouri, specializing in raising purebred Wagyu cattle. This couple started with 25 females and his 1 bull. Six years later, the farm has over 200 cows in spring and fall calving herds.
Hiroshi Ranch cows have unlimited access to grass, grain and hay as needed. This, combined with genetics, gives wagyu beef its unique marbling, says Karise. The diet also consists of organic cacao powder, flaxseed oil, and pyrella oil mixed with molasses.
Purebred Wagyu beef takes a long time to finish. “The best marbling occurs after two years with this variety,” says Kalise.
However, reaching that two-year goal can be difficult. Kalise said it’s difficult to keep the calves alive, adding that this is where traditional cattle breeders entering wagyu struggle.
“Mothers are not the best milkers,” she points out. The couple transplant purebred Wagyu embryos into Angus cows simply because they have the ability to become mothers.
Lischwes says the extra work is worth it. Now they only slaughter steers. Females are retained and returned to the herd. But those steers produce cuts of meat that fetch higher prices.
meat marketing
Hiroshi Ranch maintains flexibility in marketing its products. they have an online store. “When COVID hit and people couldn’t go to the grocery store, we were inundated with requests for meat from all over the country,” he says.
However, with the restaurant reopening, the couple are once again able to sell 100% wagyu products in the space.
Kalise says it’s important for buyers to know that only 47% of Wagyu beef genetics can be labeled as Wagyu beef in the United States. The American Wagyu Association is calling for changes to publish percentages and allow only 100% Wagyu beef to appear on the label.
“I think this type of labeling should be disclosed, so buyers know what they’re eating,” she says. “Not all wagyu beef is the same.”
Austin and Ashley Bailey agree. The couple raises and sells Wagyu-influenced beef at her Bailey Beef Company, a farm in northeastern Missouri.
“Our product is Wagyu-influenced beef,” says Ashley. “So many people sell it under so many different names online, claiming it’s a bit difficult for consumers to know what they’re actually getting.”
strengthen the commercial group
In 2017, Baileys moved to Ralls County and started his own Angus Charolais commercial herd. Realizing that he didn’t have a large enough herd or pasture to become a large commercial cattle producer, Ashley says he needed to add value to his business.
“In 2019, we purchased two bulls to introduce Wagyu genetics,” she explains.
“We also bought some bred heifers,” adds Austin. “I wanted the wagyu beef to be delivered a little faster.”
The first Wagyu-influenced calf was born that year. “They were quarter wagyu babies that worked well for us,” says Austin. , started breeding more cattle.”
The Baileys agree with the Richwes that raising wagyu calves takes a little longer. That’s why they work on the right mix of wagyu genetics for their cattle to produce high quality without slowing profitability.
find balance
The couple’s background calves up to 800-900 pounds on grass and finishes with grain. I have found that it takes about a month longer to reach maturity than steers. So the cost is increased because the feed takes extra time.
But when touting wagyu-influenced beef, Ashley knows it comes down to taste. So does a quarter or eighth make a difference?
“Even with one-eighth of that blood, I think you can still feel the difference,” she says. “Beef producers have tried it and have given us compliments…that’s when you know you have a premium product.”
Still, young farmers are working towards a quarter blood wagyu-influenced final product.
“It’s a give and take,” says Austin. “Ultimately, we want to offer a quality product at a price point that is acceptable to most households. We feel that adding a bit of wagyu beef allows us to enjoy a better taste and tenderness.” ”
Building a customer base
Baileys sells primarily on Facebook and at some local farmers markets. We are also launching a farm website. Still, Ashley says most of their marketing is done by word of mouth.
“People try our products and love them,” she says. “And now customers are happy to be able to buy something locally. They want to know where their beef comes from.”
Mr. and Mrs. Baileys found that it is sometimes the “little extras” that motivate customers to purchase Wagyu-influenced beef. The couple introduced his cone of macaroni and cheese and Wagyu-influenced beef-baked waffles at Farmer’s Her Market.
“Sweet and salty and delicious,” says Ashley. “It really worked. It’s about showing our customers how our products can be used in their everyday meals and in their enjoyment.”
For both the Bailey and Richwe families, adding wagyu to their cattle business created a niche in the beef business. This allows them to stay on the farm for generations.
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