SCD FAT & TENDERNESS TEST
This test is designed to assist in the selection of cattle that show a genotype that produces a superior fat composition. Stearic acid, which corresponds to the amino acid Valine (V), makes deposited fat harder. Oleic acid, which corresponds to the amino acid Alanine (A), makes deposited fat softer, which is more palatable to the Japanese market. There are three possible genotypes for SCD, these are AA, VA and VV. AA is the preferred type. The Tenderness Marker is scored from 1-10 with the higher the number, the more tender. The assigned score is based on the best estimate of the tenderness value of this genotype given the information available.
What does this mean?
In the Wagyu Breed the preferred fat type is AA. Of all the Wagyu in the USA, only 18% test out as AA fat type. Of those that test out as the AA fat type, less than 1% will test out with a tenderness score of 10. Through careful genetic selection and feeding, Wagyu producers can create an experience for connoisseurs unmatched by any other beef. Wagyu offers a level of quality that can be enjoyed by everyone. And with its proven health benefits, choosing Wagyu isn’t just a treat for your taste buds, it is great for your heart as well.
Red Wagyu
Spring 2025
$*.** / LB Hanging Weight
Fall 2024
$5.50 / LB Hanging Weight
FAQ'S
When are your scheduled butcher dates?
Our typical butcher dates will fall once in March, April, May, June, October, November, and December. We will do our best to remind customers of these dates well in advance to ensure your needs for the coming year.
How do you raise your cattle?
Our cattle are home raised, no hormones, and no antibiotics. They are finished on grain, have never been confined and will continue to have access to pasture throughout the finishing process.
How big are your cattle?
Our finished cattle on average will have a hanging weight of 900 pounds.
How much does 1/2 beef cost?
The customer pays based on hanging weight. If a steer has a hanging weight of 900 pounds and you are purchasing a 1/2 of beef you multiply 450 pounds times the current price per pound. *This does not include processing which is an additional $1.00/pound.
Is the hanging weight the actual amount of beef I will pick up?
No. The processed or (boxed beef) will be less than the hanging weight. A good rule of thumb to figure boxed beef is 70% of hanging weight. This is only an estimation and can vary greatly depending on the cuts you choose, bone-in vs. boneless, etc...
How much freezer space will I need to fit a 1/2 of beef?
Click Here for more information regarding freezer space and carcass breakdown.
How far in advance do I need to order?
We are currently selling out 4-6 months in advance.
EXAMPLE BEEF CUTTING ORDER
What size packages?
__________Ground Beef (1lb. or 2lb.)
__________Roasts (3lb. – 4lb.) (Chuck, Arm, Rump)
__________Round steak, tenderized?
Number of Steaks in Package? (1 or 2) Thickness
_________Sirloin 1.25 inch
_________Strip 1.25 inch
_________Filet 1.25 inch
_________Ribeye 1.25 inch
_________Flat Iron 1.25 inch
Yes or No?
__________Stew Meat __________Flank steak __________Liver
__________Short Ribs __________Skirt steak __________Heart
__________Soup bone __________Brisket __________Tongue
*Rule of Thumb*
25% waste, 25% steaks, 25% roasts, 25% ground beef
Cost Calculation
Price per pound_________
+ Processing $0.75 per pound________
X 1/2 of total hanging weight _________
Your Cost_________
Note…Any of the above cuts that you do not want will be ground up and add pounds to your ground beef total.