Expensive Taste
Mon Dec 2, 2013 08:47 AM CST

This Nixa, Mo., operation, run by Justin Baker and his mom, Joey, isn't focused on many of the traditional benchmarks important to most cattlemen. Having run a crossbred herd prior to specializing, they are certainly familiar with conventional indicators like weaning weights and days on feed. But those things just don't hold as much importance now. With Wagyu, the rules are different.

Justin explained when you're producing American Kobe beef from full-blood and high-percentage Wagyu cattle, the endgame has far more to do with quality than it does with efficiency.

"It's all about ...

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