ABOUT US

Our commitment to excellence begins with our genetics and continues with our proprietary feeding program. The Caroland Farms Wagyu feed program took years to develop and ensures our cattle are healthy, growing, and stress-free. Our cows are pasture raised on grass and supplemental grain is proprietary and gives our beef the flavor, tenderness, and marbling they are intended to have.  All this is done without ever using hormones. We have worked closely with renowned experts in the field to develop a feed program that meets the unique needs of our Wagyu.

Bob and Aaron take great care in the breeding program, utilizing cutting-edge technologies such as an embryo and AI program, Genomic data, and EPDS. This has resulted in high-quality genetics. All of our animals are DNA registered with the American Wagyu Association. When you choose Caroland Farms 100% Full Blood Wagyu beef, you are getting the highest quality available in the United States.

We believe that using the term Wagyu should always mean 100% Full Blood Wagyu. Experience the Caroland Farms Wagyu difference and taste the unparalleled quality of our pasture-raised beef, free from hormones, and supplemented with forage and feed we make from crops grown on our farms – all 100% Full Blooded Wagyu!

According to the American Wagyu Association these phenomenal specimens date as far back as 35,000 years ago. Their history is well documented by the AWA.

Wagyu cattle are the result of crossing the native cattle in Japan with imported breeds. Crossing began in 1868 after the Meiji restoration in that year. The government wanted to introduce Western food habits and culture. Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported during this period. The infusions of these British, European and Asian breeds were closed to outside genetic infusions in 1910.

The variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains - Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka (Tottori) evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto.

Wagyu cattle were first imported to the U.S. when Morris Whitney imported two black and two red bulls. In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high quality product for Japan. In the 1990’s there were several importations of quality Wagyu. Most were black, but a few were Red Wagyu.

These cattle have the greatest influence on the U.S. herd and those in many other countries. Most US production was exported to Japan until 2003 when BSE was discovered and Japan and other countries stopped the import of beef for the U.S. However, chefs and others in the U.S. were aware of the superior eating quality of Wagyu and the domestic market then and now utilize much of the U.S. production.

At Caroland Farms Wagyu we are firmly committed to producing full blood Wagyu, not cross-bred. We want cattle farmers, restaurateurs, chefs and consumers to know that we are vigilant in protecting and preserving the genetic lines in order to produce the highest quality of table beef in the world!