We are adding another type of beef to our herd.  Next Spring we hope to have at least two Wagyu calves born to our surrogate black angus cows.  It is a risky adventure, and very technical.  Wagyu beef is a Japanese import that is highly marbled for excellent taste and tenderness.  That is why Wagyu beef is finding its way into fine restaurants across the US.  It’s healthy, too.   It is a niche market with various possibilities.  We can raise the beef to direct market to consumers or restaurants or we can raise the calves or yearlings and sell for premium prices.  We plan to join the American Wagyu Association to register any calves born on our farm.  Like I said, technical with lots of paperwork!  Embryos were implanted in six of our cows with a 70% chance of success. Calves are due in early May 2018.  Hoping all goes well and we have an easy winter!

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