Oh, I should also give a shout out to the two BBQ teams that we sponsor. I asked them how we should go about learning more about BBQ . . . and they both said to sign up here.
So, thanks to:
Ugly Baby BBQ (Garry Edwards and team)
DadBod BBQ (Matt Mumme and team
Well, glad to have ya aboard. So ya wanna discuss eh? We excell at discussin stuff & a great help in spendin yer money. Personally, since I joined many, many moons ago I have become an expert at makin toast & fryin eggs, yessir. It will be interestin to see yer cookers & whut grub ya come up with. Again, welcome, eat good and definitely have fun!
The short answer is that our cattle are grain fed. The longer answer is that it is more complicated than that.
Our calves all spend some time on pasture, but they are "grain" fed for most of their lives. However, the grain is not what many people picture though -- it is not just shelled or cracked corn, and we don't feed distillers dried grain (which is a byproduct from making ethanol).
Our cattle get different rations at different ages, but each ration contains more roughage than feedlot cattle. That means more silage, haylage, etc.
Big commercial operators are feeding very "hot" mixes, which means pretty much corn and other grains. The goal for them is to put on as much weight as possible, so that they get to the slaughter facility in roughly 16 months from date of birth. They want 3 - 3.5 pounds of weight gain per day.
Our calves gain about 2.0 - 2.2 lbs per day, and we have found our best results with calves at age 27 -30 months old at slaughter.
It is not just the genetics of great Wagyu that sets it apart -- it is also how it is raised and fed.
I agree 100%! Glad to hear you have a model that takes better care of the animals, and it sounds like something I'd like to try out. I'll be starting more than likely with some brats and dogs and a roast or three. We'll see... thanks!
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Welcome to the Pit from Yadkin Valley, NC, home to the largest bunch of grape farmers in the state. (Pun intended) I’m really looking forward to some of your knowledge and posts. My knowledge of cuts of beef is very limited so I’ll pay extra close attention to what you say. (My high school teachers would give you a second opinion on that.)
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Welcome to the Pit! We’re glad to have ya. Someone in your line of work is definitely a welcome addition and I look forward to learning a few things. Yes, pictures of your cattle would be great. Maybe some pics of the ranch as well. Thanks, and again….welcome!
We offer shipping to the entire nation, other than Alaska and Hawaii at this point. If you are in Illinois, there is no problem with next day delivery. We ship frozen, with dry ice.
One item that may be of interest to some people is how our beef is graded.
Like most Wagyu, our beef is graded is on the Beef Marble Score ("BMS"). You can see the difference in marbling from 3 - 12. (Hopefully I can successfully attach a pdf showing the scale.)
The focus on marbling (and use of BMS scoring) comes from Japan, which is where Wagyu originated.
Most beef in the US is graded using the USDA system, with Prime being best, followed by Choice and then Select.
Prime roughly corresponds to BMS scores of 3 - 5. BMS of 6 and above is above prime.
Our "program" is 6 and above. If a calf does not grade out at 6 or above, it does not get sold in the Fellers Ranch program.
We are striving to consistently attain BMS scores of 8 and above, as that produces the tenderness and flavor that we are striving for. BMS of 11 - 12 is basically white with marbling, and it really does not appeal to many beef consumers in the U.S. (It is also extremely expensive.)
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
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