THE BLACKFORK DIFFERENCE
ASAMA BEEF
BlackFork Farms is more than just a Legacy Farm and world class Field-to-Glass Distillery. It is a regenerative ecosystem, of soil, plants and animals. Run by people who grew-up working the land, raising crops and caring for cattle. It is who we are. It is what we do.
The grain we grow for whiskey production is mashed and the sugar is fermented into alcohol, which is distilled off to produce our renowned craft bourbon. The protein remains in the spent mash which is fed to cattle, with their waste going back into the soil, completing the cycle.
Genetics & Breeding
Great meat must begin with great genetics. Our beef is full blood wagyu, the true equivalent of the famed Japanese Kobé beef. Many breeders in the United States cross-breed their wagyu cattle. This has advantages in terms of weight gain efficiency and animal vigor. Raising pure blood wagyu is harder, and cost more. But the end result is unmistakable. Better, more succulent beef.
Hormone & Antibiotic Free
We believe there are too many chemicals making their way into the human food supply. For our families, we prefer meat that is free of Growth Hormones, Implants, or Antibiotics. We think your family deserves the same. So, our meat is hormone, implant and antibiotic free.
Nutrition & Environment
Cattle, like people, do better when they have good nutrition and live in low-stress environments. This is especially true with wagyu cattle. They are a softer, more gentle breed. And must be cared for accordingly.
Time
Making fine bourbon, requires time, care, and the proper environment. The same is true for raising fine beef. We believe a slow and gentle approach is required to develop the proper marbling and flavor. Our steers take approximately twice as long to mature as is common in raising traditional steers.
Coteau Des Prairies
Healthy meat comes from healthy cattle, living in low stress environments. There are numerous studies documenting its health benefits wagyu beef.
