After years of studying, researching, analyzing and implementing new and innovative ways to perfect the Wagyu meat producing process, we have finally found our niche. We have carefully crafted an efficient process that is second to none. The Raines Farm team is uniquely involved in every step along the way, and we see to it that all of our bulls are handled responsibly throughout the entire time line of events. We would like to invite you to continue reading to learn more about our process.
Selection of Genetic Pools
To begin the process, we start with the selection of our Wagyu cattle. We simply choose Wagyu bulls we want to crossbreed by first evaluating their genetic strains. Tajima, Kedaka and Akawashi are the strains we choose to use and all of Raines Farm bulls incorporate the best of these 3 strains in their genetic makeup.
Our Wagyu bulls reside on our primary farm, located in Rayville, LA, where they are prepared for travel to one of the 7 satellite farms located across Louisiana for cross-breeding. We carefully pick which Wagyu bulls travel to each farm by cross-matching which Wagyu strain will best match the female recipients residing on each location.
We have found the best way to produce well-marbled, feed-efficient offspring is by crossbreeding Wagyu gene pools with British cattle. Keep reading to learn more.
Fact About 10 years. Raines Farm added satellite farms to our process to efficiently meet high beef demand. We now have approximately 150 Wagyu bulls breeding with approximately 2,000 British cows on 6 satellite farms across the state of Louisiana.
Once each Wagyu bull is matched with a particular satellite herd, he is then set to travel from the primary farm to begin the crossbreeding process. Raines Farm personnel carefully chooses which Wagyu strain we want to breed depending on
the female recipient's quality and origin, which is always a British breed. We choose to only breed Wagyu with British breeds due to the fact they are known to marble well on their own and tend to produce more meat per animal than pure Wagyu. Crossbreeding between the two produces beef with with an almost perfect meat-to-fat ratio. Our goal is to produce mostly F1 Generation offspring (see chart.)
After the mating process concludes and offspring are produced, the calves are weaned and preconditioned to eat grain instead of pasture grass at 10-12 months of age. When ready, they are then sent to the feed lots where the process continues!
Fact There are more specific genetic variations among Wagyu cattle that allow some to produce fat at a higher quality than others. A particular variation is Gene S-CD. This variation allows for the production of Oleic fatty acid (typically found in olive oil), which produces fat at a lower melting point and a juicier taste.
After harvesting the cattle, the carcasses are graded on the BMS, Beef Marbling Standards, scale and ranked (1-10) before fabrication.
1. Market Style: Market style is the most affordable meat option and is a 4 on the BMS Scale. It is considered a high choice.
2. Classic: Classic is always a 5 or 6 on the BMS scale and considered Prime.
3. Signature: Signature is a 7 or 8 on the scale and more marbled than typical Prime.
4. Reserve: Scaled at 9 or 10 and contains the highest level of intramuscular fat available. It is the most marbled meat option.
After our Wagyu offspring are preconditioned at their designated satellite farms, they are then sent to be finished at a single-famil operated, custom feeding facility in Nebraska. This particular feed lot has been owned by the same family for four generations! Raines Wagyu cattle are fed a 100% vegetarian diet of corn silage, brewers grain, flake corn, and hay and are never given anti-biotic byproducts. The cattle are typically fed over 400 days before harvest. When they are finished, they are are then sent to a custom harvesting facility in Omaha.
Fact While there has been much debate over grass-fed vs. grain-fed Wagyu, it has been proven that solely grass-fed bulls do not produce the same quality marbling as grain-fed cattle. Grass-fed beef is often darker and tends to produce a dryer meat product.
After the harvesting and fabrication process is complete, Raines Farm beef products are placed into an inventory control system at Quality Refrigeration in Omaha and further processed if necessary. Our meat products are sold directly there and shipped out for wholesale. You can find our meat products in restaurants and markets across the Gulf South, most notably @ The Flora Butcher in Jackson, MS. The Flora Butcher is owned by Chef David Raines III, son of Raines Farm's owner.
Fact Raines Farm Wagyu can be found in many restaurants in the city of New Orleans. If you ever find yourself in the Big Easy, be on the look out for Raines Wagyu!
Raines Farm is committed to perfecting our process and growing our reach. Whether you would like to learn how to join the process or get more information on where you can find Raines Farm Wagyu beef, we would like to invite you to contact us via the form below.