Our process

The diligent care required over the years it takes to prepare the cattle for harvest has a significant cost investment. There are several factors required to produce a premium product. First, you must have premium high marbling genetics, proper nutrition (especially during the 60-day marbling window and during the finishing stage), a low stress environment and a long fed diet for Wagyu. This approach to raising cattle incurs a much higher cost than that of your conventional grocery store beef. The results are worth it!

Family Farming since 1878

It takes time

Our process takes 3 years from breeding to grill.  Resulting in great tasting beef!

Eat with Confidence

Our Herd …

  • Superior Genetics focusing on the Tajima bloodline 
  • High quality forage for a more slow and natural growth
  • Low Stress Environment
  • “Marbling Window” – 60 day marbling window starting prior to weaning is capitalized on to develop necessary intramuscular fat cells that are critical to marbling during the finishing phase. This marbling window is typically missed with feed lot programs.

Our Genetics …

At Rocky Forge Farm, we believe in the Tajima genetics. Tajima bloodline is one known to produce the highest marbling. 

Our foundation cows are F1 Wagyu (50% Wagyu and 50% Angus). The sire was 56% Tajima. These ladies are AI with a large framed bull that is 68% Tajima bloodline with coveted SCD fat markers of AA and a near perfect rating of 9 on the DNA tested tenderness marker. In plain english, this means that our beef is both tender and full of flavor!

Our cows are selected to produce some of the best F1 Wagyu you can get and are available now. The result is a delightful marriage of the beefy taste Angus provides with the velvety marbling and rich taste Wagyu are known for. Their resulting offspring of our F1 cows will be F2 (75% Wagyu) that is highly influenced by the genetics of the Tajima bloodline. These F2 Wagyu will be available in 2024 and will provide exceptional taste and tenderness.

Our Land …

Our family has been farming this land since 1878. In 1998 when we started farming, we knew that good meat comes from good grass and hay.

So, we set out to improve the soil by testing, then fertilizing where necessary. Using cover crops with lime applications and forage analysis. This results in high quality hay, reduced carbon footprint and the best tasting locally grown beef.

Our Forage …

Our hay consists of a mixture of orchard, timothy, fescue and crimson clover. At Rocky Forge Farms, we strive to produce all the hay we feed our Wagyu.

Through regular inspection of the soil, land and hay we can offer premium quality hay that does not require the need for costly transportation thus doing our part to reduce our carbon emissions.

High quality forage results in a slower natural growth.

Our routine …

We baby our cattle! By spending a lot of time with them daily, offering free head scratches and keeping a close eye on any changes. We know our herd! In the spring and fall our local large animal Veterinarian comes to the farm for routine checks.

We focus on creating a low stress environment with a small herd of high-quality cattle rather than quantity. Wagyu have a special “marbling” gene that is switched on in low stress environments. Happy equals marbling!

And we think you will agree, it makes a big difference in the taste and health benefits of our locally produced Wagyu meat.

How to experience Our wagyu

Greensboro Farmers Curb Market - Saturdays from 8am to 12pm

Lexington, NC at HoneyBell's

Find us at MAE Farm at the Raleigh State Farmers Market and at Harmony Farms Natural Food in Raleigh

Contact Us

Email us at rockyforgefarm@gmail.com 


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