ABOUT US

We take great pride in providing only the highest quality, 100% Full Blood Wagyu beef!

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. This allows them to reach their full potential. The supplemental grain is proprietary and gives our 100% wagyu beef the flavor, tenderness, and marbling they are intended to have.  All this is done without ever using hormones, and only using antibiotics as necessary.

We have worked closely with renowned experts in the field to develop a feed program that meets the unique needs of our Wagyu. This unwavering dedication to our product end goals ensures that we consistently deliver an uncompromising product to our customers.

At Caroland Farms Wagyu, we also take great care in our breeding program, utilizing cutting-edge technologies such as an embryo and AI program, Genomic data, and EPDS. This has resulted in high-quality genetics that enable us to provide the finest, 100% Full Blood Wagyu beef available in the United States.

All of our full blood animals are DNA registered with the American Wagyu Association, and we ultrasound our animals twice a year to monitor their progress. We are committed to transparency with our customers and want you to fully understand what you're getting when you choose Caroland Farms 100% Full Blood Wagyu beef – the highest quality available in the United States.

We believe that using the term Wagyu should always mean 100% Full Blood Wagyu beef like ours. That's why we are proud to provide only 100% Full Blood Wagyu, a rare and exceptional product in the United States.

Of the estimated 40,000 Wagyu-influenced cattle in the U.S., less than 5,000 are Full Blood Wagyu, making Caroland Farms Wagyu a truly unique and special source for this extraordinary beef.

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!

BEST PRACTICES

At the core of our operations is a commitment to the intricate and nuanced task of feeding our 100% Full Blood Wagyu cattle. With substantial investment in both time and resources, we have honed a highly efficient feeding methodology. This ensures all our Wagyu cattle, from cows to calves, receive the necessary quality and quantity of feed to perform at their optimum level and produce the highest quality beef possible.

Our Wagyu cattle, including cows, bulls, heifers, calves, and steers, are pasture-raised. We believe in feeding them a balanced diet, carefully calibrated to maximize their potential and performance. While purely grass-based or high-grass percentage diets can introduce stress factors during winter months or periods of drought or heavy rainfall, we have adapted our feeding techniques to these conditions.

We grow and bale our own high-quality hay, which forms part of our total mixed ration (TMR) feed during the harsher months. This mixture is tailored to the weight and nutritional needs of our Wagyu cattle at different times of the year. In favorable conditions, our Wagyu cattle graze freely without supplementation. To diversify their diet and maintain balance, we incorporate a variety of silage types such as corn, wheat, oats, sudex, and sorghum.

Our calves, raised alongside their mothers in the pastures, are introduced to a grain supplement around the age of three months to support their growth and development. As calves mature, they require more than just their mother's milk, and their ability to effectively digest grass and hay is not fully developed. This is where our close collaboration with Dr. Susan Ducket, a well-respected professor at Clemson, has been invaluable. We've incorporated insights from her groundbreaking research into fetal programming, suggesting that crucial development occurs in the final trimester and during the weaning process. You can read her study here.

Our steers, particularly after weaning, receive more regular supplementation of silage and hay to ensure they never undergo stress or nutrient deficiency. This helps in achieving the highest quality beef. In the final few months, their diet shifts from corn silage and hay to a unique proprietary feed we have spent eight years perfecting. Wagyu beef, known for its balanced omega 3 to 6 ratio, is made even healthier by keeping the feed diet to less than 1.5% of a steer's body weight. This reduced grain intake, according to multiple studies, aligns with the health benefits of grass-fed beef while enhancing flavor and tenderness.

Our carefully balanced grain diet consists of 20 different components, each critical to our Wagyu cattle's health and the quality of our beef. We want to clarify that there's currently no federal regulation in the United States governing the labeling of food as non-GMO. While our farm strives to use non-GMO products as much as possible, we can't claim our feed to be 100% non-GMO. However, under the guidelines of the non-governmental organization, the Non-GMO Project, we could potentially qualify for non-GMO labeling, but in the spirit of transparency with our valued customers, we want to openly acknowledge that a tiny fraction of our cattle's silage might include GMO ingredients.

Our commitment is, and always will be, to uphold the highest standards of cattle raising and maintain the health and wellbeing of our herd.

Our practices exclude the use of added hormones or steroids, and we have no intention of introducing them. Our commitment to maintaining the highest quality standards in all aspects of our 100% Full Blood Wagyu cattle raising practices ensures that we consistently deliver superior quality beef.

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!