When we started out back in the 1990’s, we raised Holstein dairy steers and rented all of the farm ground out for others to farm.  Over the years, our operations grew and evolved to what we have today. The beef operation evolved, shifting focus from dairy beef to premium beef breeds.



An American hybrid, are a fertile hybrid offspring of domestic cattle and American bison. This breed was created to combine the characteristics of both animals for beef production.  Beefalo are primarily cattle in genetics and appearance, with the breed association defining a full Beefalo as one with three-eighths (37.5%) bison genetics, while animals with higher percentages of bison genetics are called “bison hybrids”.

A common quote we get from customers when they try our beefalo steaks, “This is the best steak I have ever had.”


There are four breeds of wagyu: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu or Akaushi), Japanese Polled (Mukaku Washu), and Japanese Shorthorn (Nihon Tankaku Washu).  Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.