Farm to Fork
The Holy Grail of Beef
MOE Farms business plan calls for the acquisition of an 1,800-head 100% Wagyu herd. Using a proprietary, in-house breeding program bringing the head count to 3,600 over 30 months. This will give the Wagyu profit center the capacity to sustainably deliver to market over 60,000 lbs. per month of the most coveted beef on the planet, without the need for further external inputs. Acquisition schedule is for approximately 125 Wagyu per month over a 15-month period of time. This will give MOE Farms the largest herd of 100% Wagyu genetics in North America.
We all have a lot to consider when it comes to providing top quality, tasteful and healthy food. Environmental impact, where the food originates and how it is raised – are just a few of the major considerations in determining the healthiest food to eat. In the beef industry, genetics, the use of hormones and antibiotics, and the feed program are all important differentiators in the end-quality and health of meat. MOE Farms will be at the Ultra-Premium end of all of these critical considerations.
The USDA beef grades have been the same for decades. It’s time for changes and updating, to reflect the changes that have been occurring in the beef industry in the past decade. The best beef in terms of quality and marbling are a cut above and beyond Prime.
The Wagyu Legend
Genetically superior to traditional breeds. Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. However, It was relatively recently that they were discovered to have extraordinary health qualities, resulting in this beef becoming the most coveted in the world for its health benefits as well as for its flavor, tastiness and Juicy tenderness, Cowboy Caviar. Genetically the animal produces 20-25% more unsaturated fats than those of British or Brahman cattle breeds from which Angus is derived. Also, the intramuscular marbling has a 2:1 ratio of monounsaturated fatty acids that contribute greatly to the flavor of beef.
The meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, far surpassing the traditional American experience of even 40 years ago. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about $500 USD per 150 grams (approx. 5.3 oz.) of filet steak sold retail in Japan).
Wagyu Beef – 101
The USDA scale for meat quality has 3 levels – Select, Choice, and Prime. The Japanese grading system has 12 levels, 7 are above the USDA’s Prime grade. For over 30 years less than 3% of the traditional US cattle grade as Prime. Wagyu cattle routinely grade at the Japanese level of BMS 7-8 and well over 90% of these cattle grade beyond Prime.
Japanese Beef Grading Chart
This quality comes from meticulous attention to detail and a commitment to premier genetics and healthy nutrition. We are committed to offering Wagyu beef that is100% Wagyu, a significantly higher percentage than the vast majority of all the Wagyu beef in America today. We feel strongly about our program and hope that you value this commitment to producing sustainable, healthy, tasty and tender beef.
What's Wagyu? Wagyu, or "Kobe Beef" is a specific breed of cow originating from Japan, just as Angus is the predominant breed in the United States. "Kobe" is a location in Japan where the cows are raised. "Kobe Beef" is a catchy marketing term used by many US meat marketers but it really does not mean anything relative to the genetics, quality or ranching practices. Unless, of course, it was raised in that specific region of Japan. We believe that it is more appropriate to call the cattle "American Wagyu" or Texas Wagyu.
majority of the Wagyu or "Kobe" meat sold in the US is a 50/50 cross
between a Wagyu and an Angus. Wagyu contributes its intense marbling,
Angus contributes size and growth, resulting in meat that is a significant
improvement over 100% Angus. After testing a variety of genetic crosses
specifically for beef consumption, we believe a 50/50 cross breed animal does
not showcase the best traits of Wagyu. A higher percentage of Wagyu
genetics is needed to achieve the renowned marbling and taste of these animals.
MOE Farms will be one of the few American ranches producing 100% American
It's What They Eat That Matters...And for how long
Grass-fed/Grain-finished: Our concept of nutrition is pretty simple – a healthy, well-fed animal produces healthy beef. With our beef, we never use hormones nor feed antibiotics. Our dual feeding program consists of both 100% grass-fed animals and grass-fed, grain-finished. The majority of MOE Farms’ Wagyu will be placed in the grass-fed/grain-finished program then switching to a nutritionally enhanced diet still consisting primarily of grass, supplemented by other natural ingredients (hay and distiller's grains).
Healthy Beef - 3 Times the Level of MUFA to Traditional Beef
Beef is an excellent source of protein and vitamins B-6 and B-12. The largest health concern in beef consumption is the type and amounts of fat you eat and whether or not the beef contains any additives.
have been done quantifying the advantages in fat production when feeding
cattle, a high percentage hay diet over a long period of time. The human
body can manufacture most of the fat types it needs, except for essential fatty
acids (EFA's). Most positive health benefits are seen in two types of EFAs –
linoleic acid (omega 6) and linolenic acid (omega 3). Wagyu beef is a rich
source of both of these EFAs.
Another unique advantage in Wagyu is that it contains a much higher proportion of the desirable fats (mono) than other beef. The Mono-Unsaturated Fatty Acids to Saturated Fatty Acids ratio (MUFA: SFA) is up to three times higher, 6:1, in Wagyu than in any other beef (normal ratio is about 2:1). Consuming Wagyu beef is beneficial to your health, possessing a unique high concentration of beneficial omega 3 and omega 6 fatty acids and a higher ratio of mono to saturated fats.
MOE Farms commitment to provide sustainable, healthy, tasty and tender beef is unwavering. Our belief is that you are as passionate in discovering products that matter in your family's health and in sustaining the earth's resources.
Genetics, Breading, Feeding & Husbandry