it all Starts With Genetics
Selectively bred for intense marbling and robust flavor, we produce the best tasting and highest quality beef possible. Our herd is a 50/50 crossbreed of Wagyu and American cattle. The result is superior marbled beef that combines the top qualities of both breeds.
Raised slowly for optimal flavor and marbling, our cattle are raised on our Kentucky farm. Every step in our process has been fine tuned to impart the perfect balance of flavor and marbling.
It just so happens that a superior life for our cattle means better flavor for our consumer.
Unlike other producers, we own our farm and cattle and control every step. This allows us to consistently deliver a superior tasting experience.
Sustainability is at the heart of our business, and we do everything we can to support an eco-friendly operation while eliminating our carbon footprint.
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We’ve had the honor of providing our American Wagyu beef to many chefs and restaurants. By taking a slower approach, our cattle gradually gain fat which ensures dense and even marbling. Our process provides an amazing amount of flavor and texture which is why professional chefs love our beef.
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Our process was built with environmental stewardship in mind at every step. Among other sustainable methods we practice rotational grazing, compost fertilization, water recycling and solar energy harvesting. As a result, we’re able to produce an amazing product while protecting the environment.
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Our cattle are raised in open pastures and then finished for 500+ days on the grasses and grains we grow. We never add any hormones or antibiotics to our feed, which means a slower, healthier finish for our animals which produces better flavor and more consistent marbling.
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While most producers in the beef industry ship their cattle off to be raised in massive feedlots or factory farms, we actually own the the land our herd is raised and finished on. This is extremely rare to our industry and is an integral part of our entire operation.
Stewards of the Land
Great beef starts at the ground level. As a three generation family of row croppers with expertise in Agronomy and Beef Science, our family began breeding cattle over 50 years ago. From practicing soil preservation, to recycling water for irrigation, to composting waste for fertilizer, we have spent years perfecting our conservation methods on our Kentucky farm.
So, How Does It Taste?
We’re biased, but we think we’ve got the best beef in the biz. We seek a perfect balance between the luxurious, buttery texture of Japanese Wagyu, and the rich, beef flavor of American Angus. It’s an intense flavor with a clean finish.
“This is the beef we feed our family. No hormones, no antibiotics, just pure wholesomeness.”
- BRANDON OLIVER, FOUNDER
