A lifelong beef producer says Wagyu is helping her family’s business stand apart from other direct-to-consumer farms.

Elizabeth Stonecipher says she and her husband grew up raising Angus cattle, but a new business concept was born after trying Wagyu beef at a family dinner party.

“Most of our feeder calves are F1, so they’re half-blood Wagyu and then Angus or some Angus base,” she says. “We do have a few full-bloods on the ground.

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