Our base genetics are Hereford. I actually have the registration for Hereford bulls bought in the 1950s. Those Herefords produce for us. They are excellent mothers, grow on forage, and are safe to handle, even if I'm working alone.
We bring in new genetics primarily by changing bulls. We've used this method to create bigger cattle, black-hided cattle (they sell better, generally), and to ensure the heifers we keep can safely calve by themselves. So, I'm always exploring trails of different breeds that we can introduce to our herd through changing bulls.
That's how we learned about the Akaushi breed. "Akaushi," according to Google, is the Japanese Brown cow and one of four waygu breeds. They originated in South Korea and came to the U.S. quite recently, for the most part. These animals are naturally high in two fatty acids that may potentially reduce cholesterol.
So, what happens when you cross this natural marbling with forage finished hereford genetics? That's where we're heading... results reach your table in about 3 years. In the meantime, we're working to enhance our shipping (definitely a learning curve!) and caring for our animals as carefully as we always do.
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