OUR FARM

OUR FARM

OUR FARM

Mossyrock Wagyu is located on an 80 acre farm situated in the Klickitat valley in the small town of Mossyrock, Washington nestled between Mount Rainer to the north, Mount St. Helens to the south, and Mount Adams to the east.  The Cascade mountains form the perfect backdrop and creates the conditions for a mild climate year round.  Ample rainfall during the fall to spring months provide green pastures and plenty of water to nourish or herds.  Gentle summers with plenty of sunshine allow our herds plenty of lazy afternoon grazing.  If I were an Wagyu, this would be my home.

Our farm was originally part of a 120-acre homestead that my grandparents owned and farmed starting in 1952.  My dad and aunt saved the homestead from foreclosure in 1992 and subsequently split it between themselves.  My dad got the 80 acres our farm sits on today.  My wife and I acquired it from his estate when he passed.  We are slowly converting it to our vision and adding animals as we progress.

Our goal with the farm and the selection of animals on it is to create a vehicle that allows the farm to stay a family farm generations into the future.  The animals are the economic vehicle to pay for the upkeep and taxes that are owed and required every year.  Each animal we selected serves a common theme and a common purpose.  Each animal shares a similar intramuscular fat trait!  Intramuscular fat by its nature is different than the protective fat liner that surrounds a steak or that can be seen in fat bands within a cut of meat.  This type of fat displays itself as very tiny whispers of spider web-like lines throughout the meat.  Its melt point is much lower due to its chemical makeup.  This is why when you over-cook a steak, the intramuscular fat disappears yet the outer “protective” fat or thick lines of fat are still there.

Wagyu.  Our foundation animal is the Wagyu.  A relatively rare breed from Japan.  You may have heard of it as “Kobe Beef.”  Most “American Wagyu” meat is a cross with Angus primarily.  Our foundation herd was acquired from Robert Holt, a veterinarian, and his wife, Jessica who practiced AI breeding to develop their breeding stock.  Our animals carry the traits of many of the original foundation animals brought over from Japan before exports were banned as well as some of the offspring that carry the best genetics being developed.  We will be offering both fullblood and F1 cross animals to meet our customers tastes and budget.

Wagyu’s primary characteristic is its amazing intramuscular fat content.  In America, 2-3% of the meat graded grades Prime.  The best grade.  90% of Wagyu or Wagyu influenced meat grades Prime…or better!  Yes, there is better than Prime!  Additionally, Wagyu fat has a much higher and more balanced ratio of Omega 3 to Omega 6.  High Omega 6 ratios are known risk factors in the development of heart disease.  The meat is tender with a “buttery” taste due to the way the intramuscular fat melts in your mouth.   Wagyu fat melts at room temperature.  Not all fat is the same!  Wagyu is truly “heart healthy!”

Spanish Goat.  After the Wagyu, we selected the Spanish Goat for its leaner meat and propensity to develop a similar intramuscular fat like the Wagyu.  While not as pervasive throughout as the Wagyu, its fat adds to its taste and tenderness texture, none the less, still an important health factor that we feel our customers need if goat is in their diet.

Bresse.  We selected next the American Bresse chicken.  The American version is genetically identical to the French Bresse.  We just can’t call it French.  Think “Champagne.”  This bird is known in France as the King of Chicken for being a quality meat bird as well as a prodigious egg layer.  Its delicious flavor and tenderness due to its version of intramuscular fat that expresses itself during the last 2-4 weeks of finishing make it a once you go Bresse…you never go back to store bought chicken. We follow the French dietary methods in finishing our birds.

Berkshire.  We selected the Berkshire pig (Kurobuta), another rare breed, also for its intramuscular fat content and unique taste.  This isn’t your normal holiday ham.  We follow the Japanese Kurobuta method of raising them to bring out the best in our herd.

Crème d’Argent.  Finally, we added the Crème as our rabbit breed. Another rare breed that is a quality meat and fur animal.  With a larger meat to bone ratio, you get more value for money.  Their fur is luxurious and their meat is tender and flavorful.

As a side note, we utilize the King Shepard as our animal herd dog.  A cross between the German Shepard and the Shiloh Shepard.  They are loyal, protective, and gentle in temperament.  Good as protectors and good with children.  As with every animal on our farm, if you can’t eat it or sell it, it doesn’t fit our plans.  We will be offering King Shepard pups as they become available to help promote and expand the breed.