Exploring the Journey of Raising Wagyu Beef on a Dairy Farm in Wisconsin

Starting a new venture on a dairy farm can be both exciting and challenging. When Will Ockler and his fiancée Olivia Klass decided to breed Wagyu beef on their 200-cow dairy farm in Menomonie, Wisconsin, they embarked on a unique journey. This post shares their experience of raising Wagyu-holstein crossbred steers, the lessons learned, and how they found the right butcher to bring their product to market.

Will Ockler and Olivia Klass on their dairy farm in Western Wisconsin.

Starting with an Idea from a Friend

In 2021, a family friend named Fritz Larson suggested breeding some of the older dairy cows to Wagyu bulls. This idea would provide a new opportunity to diversify the farm’s products.

Taking this advice, Will and Olivia bred their first cow to Wagyu in 2021. The following year, they welcomed their first two Wagyu-holstein crossbred bull calves.

Raising the Wagyu-Holstein Crossbred Calves

The calves were bottle-fed until weaning age, which allowed for close monitoring of their health and growth. After weaning, the steers were fed a diet designed to support steady growth and marbling, including:

• Corn

• Hay

• Salt and mineral licks

• Access to free-range pasture

  
  

This feeding regimen was different from typical beef or dairy cattle diets. Watching the Wagyu-holstein steers grow was a fascinating experience. Their growth rate and development differed from both pure beef breeds and Holsteins, taking just over 26 months to reach finishing weight.

Finding the Right Butcher for Wagyu Beef

As the steers approached finishing weight, Will and Olivia faced a new challenge: choosing a butcher. They had never processed Wagyu beef before and wanted to ensure the highest quality handling.

Their friend Fritz recommended the Grain Bin, a local butcher shop known for excellent service and an on-farm slaughtering option. This option stood out because:

• It reduces stress on the animals by avoiding transport.

• The butchers, Jason and Aron, work efficiently and respectfully.

• It allows for better control, with one shop completing the entire process from farm to freezer.

  
  

In February 2025, they butchered their first Wagyu steer through the Grain Bin. The experience was so positive that they continued to use the Grain Bin for all subsequent Wagyu butchering.

What Makes Wagyu Beef Special on a Dairy Farm?

Raising Wagyu beef on a dairy farm is not common, but it offers unique advantages:

• Using older dairy cows for breeding reduces calving difficulties.

• Crossbreeding with Wagyu introduces superior marbling and flavor.

• The farm can diversify income streams without expanding land or herd size.

  
  

The Wagyu-holstein steers showed distinct growth patterns and meat quality compared to traditional beef cattle. This difference required adjustments in feeding and care but ultimately resulted in a premium product.

How to Purchase Wagyu Beef from Will’s Waygu

For those interested in trying Wagyu beef raised on a Wisconsin dairy farm, Will and Olivia offer options to purchase:

• Quarter beef shares

• Half beef shares

• Whole beef shares

  
  

Customers can contact them directly by call or text at 715-505-2807 to place orders or ask questions.

Final Thoughts on Raising Wagyu Beef

Raising Wagyu beef on a dairy farm requires patience, care, and the right partnerships. Will and Olivia’s journey shows how a simple idea from a friend can turn into a rewarding new venture. By focusing on animal welfare, quality feeding, and finding trusted butchers, they have created a unique product that reflects their farm’s values.