“The meat was the best I’d ever had and unlike anything we had eaten before,” Adam recalls. “We knew Stan had paid a fortune for it, and we started doing research into this unique breed and decided to try raising this type of cattle.”Adam, who works full time as an ag lender at Farm Credit Mid-America, was farming in his spare time and Elizabeth was on the farm with their small children. Raising specialty beef was an opportunity to diversify income sources while doing something a bit different.
The couple had been raising Angus cattle for freezer beef, as did many of their friends. “We always felt like we were competing, and raising Wagyu cattle was a way to differentiate ourselves and still support our friends’ operations, Adam says.
The Stoneciphers and family members bought their first Wagyu cows and started on the multi-year journey of raising this unique breed of cattle. Wagyu are of Japanese origin and are known for their superior marbling, which gives their meat a distinct, rich buttery flavor.
“Wagyu is unique in many ways, including that it takes much longer for them to come to market which ties up capital for a longer period,” Adam points out. “You have to be patient and really plan ahead.”While it takes 14-18 months for a traditional American breed to be ready to butcher, Wagyu are fed a special diet until 24-30 months of age to achieve superior levels of marbling. The rarity of the genetics and the increased feed costs allow the family to achieve a premium price for their delicious beef.
Currently there are 40 momma cows on the farm and 20 calves on feed. Calving is spread out across the year, and animals born in 2024 will come to market in two to two and half years from now.
The family sells their beef in several ways, including via social media advertising as well as at local farmers markets. “We are now part of the Indy-based Market Wagon program and are doing other events and tradeshows to get our meat in front of chefs,” Elizabeth says. They are part of the Indiana Grown program which helps consumers find them.
Adam’s parents, Tom and Joyce Stonecipher, along with Elizabeth’s dad Stan and wife Kelli are also involved in the operation. Elizabeth’s mom, Nancy, who sadly passed away from cancer five years ago, was also an influential part of their farm.
It is exciting to see consumers discover Wagyu, yet education is required to properly prepare the meat. “When you look at the meat you will see there is a difference in marbling, this is healthier fat that is lower in cholesterol,” Adam says, pointing out prep is key. “You can’t just throw the meat on the grill and walk away.”
The Stonecipher children, Ainsley (13), Hadley (10) and Easton (7), all enjoy helping and represent the future of the farm. “Being a multigeneration farm really makes you think about how to care of it all so the farm is hopefully around for another seven generations,” Adam says. They carefully manage their land and pastures with sustainable approaches and provide an ideal environment for the cattle. “It is important to keep the cattle from being stressed, in fact stress impacts their marbling, so we are sure to provide everything they need to lead a calm life,” Adam says.
As the Wagyu beef business grows, the family is focused on giving back. They provide “Blessing Boxes” to families in need and work with fellow local businesses to help their community. They also help educate about agriculture, encouraging consumers to know more about the people who feed them.
“I encourage everyone to support local farms, as farmers work so hard to bring you quality food,” Elizabeth says. “By shopping from farmers in your area, you are learning more about where your food comes from while supporting a family and helping their dreams come to life.”