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About Our Ranch

Over the past few years our production has transitioned from mainly processed wagyu production to high quality breeding stock. Our passion for helping small family farms become more profitable, has changed our profile to providing family farms a way to make more profit per acre so that small farms can not only survive, but become a major source of family income. We have the right blend of genetics and processes to make this possible. We refer to this as "Boutique farming", basically a way to provide products that are better tasting, healthier, and more desirable than products produced by corporate farms.

We not only provide the right genetics, but also offer free consulting to help farms use the genetics, marketing, and processes to maximize success. Call, text or email for advice anytime you need it.

The following sections describes the reasons we were able to make our processed meat production successful when it was our primary focus. We now only do it upon special request. Our knowledge gained through years of trial and error, enable us to help you to develop the right plan to succeed. Even larger American breed ranches, "Angus, Herdford, etc", will benefit greatly from using some wagyu genetics. The good DNA traits in wagyu are dominant traits and can quickly change your entire beef production for all future offspring.


Wagyu in Japan

The word Wagyu actually refers to all Japanese cattle as “Wa” means Japanese and “gyu” means cattle. This breed of cattle was developed by the crossing of British breeds of cattle that were brought to Japan and the native Asian cattle breeds local to the area in the 1800s. The government wanted to introduce Western food habits and culture. Most of the cattle imported from Europe were breeds such as the Brown Swiss, Devon, Shorthorn, Simmental, Korean and Ayrshire breeds.

The Wagyu breed variations in Japan are greater than most any other breed variations throughout both Europe and Britain. There are three important black strains which are the Tajima, Kedaka, and Fujiyoshi.

The Japanese Black was primarily used as the “workhorse” prior to the turn of the 20th Century. This breed was improved during the Meiji Era through crossbreeding with foreign breeds, and was certified as indigenous Japanese beef cattle in 1944. It is raised in most Prefectures of Japan, and more than 90% of Wagyu raised and fattened in Japan is of this breed. Fine strips of fat are found even in its lean meat (known as marbling). The flavor of the fat is exquisite, with a buttery, tender texture that dissolves in one’s mouth.

Wagyu in North America

The Wagyu was first brought to America from Japan in 1976 where there were two Red bulls and two black bulls. They were cross bred with Angus cows and a few other Continental breeds. In 1993 the first black Wagyu female cattle were imported into America which leads to the first full-blooded Wagyu cattle to be bred in the United States.

Between 1994 and 1997 no more than 200 full-blooded Wagyu cattle were imported to the United States from Japan.

The Wagyu cattle were declared a national treasure in Japan in 1997 and as such there was a ban put on the export of Wagyu cattle or the breeding of them outside of Japan. Thus the rarity of the breed in the United States today and the high price the breeds meat can fetch.

About Our Beef

About Our Beef Quality

Our beef comes from Full Blood and Purebred Wagyu calves born on the Eversole Run Farm to mother cows that were also born and raised on the Eversole Run Farm. Our cattle are the product of many years of a highly selective breeding program designed to produce high quality and healthy beef. The animals never leave the ranch and are able to free graze up to the point of being loaded into the trailer for transporting. Our processed beef for consumption never go to a feedlot. That is what makes Eversole Run Farm unique - humane, healthy, great tasting and environmentally friendly beef. You don't find that just anywhere!

Can I use Wagyu with a Hereford/Angus or other American breed Herd (f1 cross)?

A wagyu bull for your herd will vastly improve the flavor, tenderness and marbling in your offspring. The meat quality of Wagyu is a dominant dna trait for tenderness, Marbling, fat consistency, and marbling fineness. In general, about 75% of the offspring will show noticeable improvement in production quality enabling the majority of your offspring to achieve prime or above prime beef. Here is a recent sample of an Angus cow crossed with an Eversole Run Farm bull. This was processed June, 2023.

How does Wagyu beef taste?

If you cook it right? Awesome. Beef foie gras. Smooth, velvety, incomparably sweet with a subtle tang of savor that lingers on the palate like a rare perfume. . . . A Westerner used to eating a huge plate of aged beef . . . might not be able to fully appreciate the subtlety of Wagyu. Kobe Beef steaks cannot be grilled over hot coals like other steaks, because the marbled fat will melt and flare-up. Instead, it should be seared quickly, like tuna or foie gras, so that it is blackened on the surface but extremely rare inside. Wagyu is a fragile creature under heat. Treat it delicately and with the utmost care, and it will reward you with velvety perfection. . . . The physical structure of Wagyu beef is not unlike ice cream in that it can literally melt and change into something very different from its ideal form.

The ice cream analogy is used to compare cooking Kobe Beef with cooking Baked Alaska: "you need to sear the outside, but if you let it sit under the heat too long, it will melt the ice cream inside, and you will have an unappetizing mess."
Click "Cooking Tips" to get cooking details in a pdf

Finishing Process

Our cattle go through a four to nine month “finishing” process right on the Eversole Run Farm. Feed-lots are NOT a part of this process. Rather, our cattle continue to graze in open paddocks and have constant access to fresh water. Some of our cattle are “Grass-finished,” meaning that they never eat any kind of grain feed supplement. But most of our cattle are COBFSS finished, meaning that in addition to their normal grass diet, they are also given access to a 'Corn, Oats, Barley, Flaxseed, Soybean, and chopped Straw' mix to ensure maximum fine marbling and extemely high Omega-3 and Omega-6. The Omega-3 rivals the amounts in Tuna without the Mercury contamination risk you have from Tuna! Eversole Run Farm processed Beef customers have the option to request either of these types of finishes. If you prefer one type of finishing over the other, simply let us know.

Our cattle stay right on the Eversole Run Farm until the very day they are shipped for processing. Then the beef is dry-aged for two to four more weeks to develop additional tenderness and flavor. The greater the amount of marbling, the higher the grade of beef, because marbling makes beef more tender, flavorful, and juicy. 100% Percent of our beef grades ABOVE Prime, higher than the highest USDA grades possible, making our cuts some of the best meat you can buy in America. ABOVE prime grades are only defined in Japan where it is needed for their Kobe Beef. USDA stops at 4, some Japanese grades are above the typical American tastes. We adjust the finishing to take it just above prime however at your request it can be pushed to the higher end. See the Photo Page to see some pushed to a grade 10 for a local restaurant.

What Makes Eversole Run Beef so Healthy?

Eversole Omega-Booster Method

The Wagyu bloodline used at Eversole Run Farm includes some of the same genetics that exists in the Hyōgo Prefecture, Japan. Kobe is the capital of Hyōgo Prefecture, Japan. Our bloodline has extraordinary amounts of omega-3 and omega-6 in the marbling. To further boost the healthiness, Eversole Run Farm has developed the "Eversole Omega-Booster Method" for raising and finishing Wagyu to further boost the benefits of the end product. This Method includes raising the cattle on organic pastures of 50% clover and 50% special grass blends that keep the cattle happy and very healthy. Then once the cattle reach the finishing age, they are supplemented with a special blend of feed containing barley and flaxseed in amounts that are proven to boost the omega-3 to even higher levels. A typical hamburger from Eversole Run Farm can contain over 200 milligrams of omega-3. (**click to read more**) The health benefits of omega-3 fatty acids are widely known — they can boost heart health and lower triglycerides and even may help with rheumatoid arthritis and depression, according to reports and research.

Mono-Unsaturated fat - The Healthy Fat!

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.

Dr. Crowe states the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef.

"But even the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. So really, the profile of marbled Wagyu beef is more beneficial to human health. It can be described as a healthier type of meat."

Conjugated Linoleic Acid (CLA)


Wagyu contains around 30% more CLA (conjugated linoleic acid) than other breeds. This is better for our health because it helps maintain muscle while burning fat because it increases oxygen intake as well as the rate of metabolism and energy production.

Dr. Crowe says CLA is shown to have potent anti-carcinogenic properties, as well as being an anti inflammatory agent.

"It has a whole raft of potential health benefits - reducing heart disease, diabetes, asthma, body fat gain, and increasing the immune response."

The best sources of CLA are beef and dairy products. Wagyu cattle contain the highest amount of CLA per gram of any foodstuff! – about 30% more than other beef breeds, due to higher linoleic acid levels.

What is “All Natural”?

The Eversole Run Farm raises All Natural American Kobe beef, which means no antibiotics or growth hormones are present in the animal’s system at the time of processing.

Antibiotics are not used in Eversole Run Farm beef unless a vet recommends it for treatment. If cattle receive antibiotics, they are removed from our program. Once they are off the antibiotics for the specified amount of time, they are sent to the open market to be finished and sold by large processors in regular stores.

Growth hormones are never used under any circumstance. In addition, our beef does not contain any artificial flavoring, coloring, chemical preservative, or any other artificial or synthetic ingredient.

How Is Beef Graded?

USDA and Japanese grades are based on quality and marbling, with Prime and Choice being the highest grades possible by the USDA. Japan has extended the grading way beyond Prime in order to accomodate the different type of marbling and the extent of marbling in the Wagyu breed. The USDA scale for meat quality has 3 levels – Select, Choice, and Prime. Contrastingly, the Japanese grading system has 12 levels, 7 are above the USDA Prime. Today roughly 2% of the traditional US cattle grade as Prime. Our cattle routinely grade at the Japanese level of BMS 6-10, controlled by age and feeding technique. Proper genetics needs to be in cattle DNA to produce this high. Our cattle has very high marbling and tenderness DNA. (See page: Bulls/Cows/Heifers/Embryos)

Eversole Run Farm Beef grades BEYOND Prime!

    USDA grading guide:

  • Prime grade – (Best in the USDA Grades) – Only two percent of all graded US beef receives a USDA grade of Prime. A Prime grade means the beef has more marbling, the most tender and flavorful of all. Beef graded Prime is generally sold in restaurants and hotels.
  • Choice grade – (2nd Best) – high quality, less marbling than Prime, but still very tender, juicy, and flavorful.
  • Select grade – uniform in quality and lower in fat. Because of less marbling, it’s not as tender and it lacks the juiciness and flavor of the higher grades.
  • Standard and Commercial grades – frequently sold as ungraded or as "store brand" meat.
  • Utility, Cutter, and Canner grades – seldom, if ever, sold retail. Instead, these lower grades are typically used to make processed products.

What are “Eversole Run Farm Registered Wagyu”?

The term "Registered" means that Eversole Run Farm Registers all of the wagyu cattle on the farm with the American Wagyu Association. Some of the top breeding stock is also registered with the Australian Wagyu Association. Most Eversole Run Farm Beef are Full-blood or purebred Wagyu with the same genetics used in Japan to produce 'Kobe' beef, making it an 'American Kobe Beef'.

*Are Hormones or Antibiotics Ever Used?

Antibiotics are only given to treat animals on the recommendation of a Veterinarian. They are NEVER given as a mere preventative. If an antibiotic must be used, Eversole Run Farm uses only those that have been approved by the various oversight committees (USDA, FDA, etc.), and keeps detailed records of any such occurrences. If a drug has been used, documentation is provided to ensure that no detectable residues are present in the animal before being processed for human consumption.




Bill Johns Phone or Text: 614-580-0909