55 Years And Counting From The Tractor Seat

By bill whitman 

Recently I had the opportunity to visit Adam and Elizabeth Stonecipher of 555Wagyu Farm near Lafayette, Ind. Some 26 years ago, Elizabeth was named the Indiana Angus Queen at the Indiana State Fair and met Adam and they’re still making history.

Elizabeth’s love for raising cattle has evolved, (not far) from Angus to American Wagyu. Running quite a few of these premium cattle, they have found a market. When I first talked with Elizabeth, she said that her goal was to bring the outstanding taste of American raised wagyu to the average consumer. It must be working because 555Wagyu manages to market all the beef they produce.

Adam readily made us aware that his role is supporting Elizabeth’s beef enterprise. He works at the local Farm Credit office and focuses his on-farm efforts on growing corn and beans on their farm while helping formulate rations and rotating cattle as needed. It was interesting to me, looking at their Facebook page, that they can give so much to their two children’s athletic endeavors.

When we visited the Stoneciphers, I took a family that are at the beginning stages of establishing a 100 percent Wagyu herd in south central Indiana. Both Elizabeth and Adam willingly put their teaching hats on and freely shared their operation, the trials of establishing the herd, things that they’ve learned along the way, and their vision of the future.

With live wagyu no longer imported into the United States, (the Japanese determined in 1997 that the wagyu breed is a National Treasure and protected them from export), people like Adam and Elizabeth began to introduce angus breeding into existing wagyu located in the United States. Very carefully tracking breeding to prevent diluting the breed and thus the quality of the meat, a niche has been developed.

It is not disputed that wagyu meat has a quality that provides a taste that is crazy good. The natural marbling of the meat places flavor throughout each bite. When I talked with the Stoneciphers, they highlighted the time and patience needed to raise wagyu. From birth to harvest, averaging between 30-39 months which is twice or more as long as traditional beef. Adjusting rations based on size and age along with minimal stress are all essential elements of raising quality wagyu beef.

555Wagyu markets their beef through a variety of outlets though I gathered subscription is their goal. Farmers Market and other outlets complete the marketing Elizabeth has built over the years. They maintain on-site freezer facilities and try to always have products available for their customers. If you’re in the Lafayette area, look up www.555Wagyu.com to get in contact with these fine folks! I certainly encourage you to try them out.

The premise of this article is that the American farmer will always find a way to survive. There’s always a niche to be found for those willing to open their eyes and look without fear of failure. I don’t know of a farm that hasn’t learned through challenges and failure… and overcoming both.

Horse Sense: Life gains speed the older you get.

IndianaAg@bluemarble.net