Established in 2003, Esquire Cattle Company, Ltd was founded with the primary goal of breeding and refining show cattle, starting predominantly with Shorthorn breeds and later expanding into Angus, Simmental, and crossbred varieties, achieving significant success at both state and national levels, all the while maintaining a steadfast dedication to advancing superior genetics.
In addition to our focus on show cattle, we also specialized in producing and promoting freezer beef, with an ongoing emphasis on enhancing genetic lines to ensure the delivery of premium-quality prime beef. Our ultimate aim continues to be the development of cattle with exceptional marbling and tenderness.
Throughout our journey, we initiated crossbreeding our cattle with Wagyu genetics, yielding remarkable results! The infusion of Wagyu genetics brings an unparalleled level of tenderness and marbling that surpasses what can be achieved with conventional cattle breeds. Presently, we proudly offer both American Wagyu, which are crossbred and possess at least half Wagyu genetics from our full-blooded stock, as well as Wagyu Founder’s Cut, comprising fully registered Japanese Wagyu cattle.
Our goal is to offer the finest tasting beef available, all while upholding our commitment to holistic and ethically raised cattle. We never administer growth hormones or antibiotics to any of our cattle destined for your consumption. Moreover, all our cattle are fed a strictly vegetarian diet.
While we acquire some of our seedstock from other farmers, it's important to note that every ounce of beef we provide is bred, born, and raised right here in Ohio. Our cattle enjoy a diet comprised of Ohio-raised products, ranging from our own pastured grass and locally grown hay to grains sourced from nearby suppliers.
Being a smaller operation compared to many other beef producers allows us the opportunity to spend daily time in the fields with our cattle. We're confident that you'll notice the difference our hands-on approach makes in the taste of our beef.
Wagyu refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Most people recognize the name “Kobe.” Kobe is a strain of Wagyu from the prefecture (state) Kobe in Japan. By definition, there is no such thing as American-raised Kobe beef.
The first syllable in Wagyu is pronounced the same as the “wa” in water. The second syllable sounds like the “gue” in argue. At Esquire Cattle Company, we won’t criticize how you pronounce it…...you can just call it the good stuff.
Highly prized for their rich flavor, Wagyu cattle produce arguably the finest beef in the world. Wagyu beef naturally contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. Not only will consumers enjoy the extraordinary quality of Wagyu beef, but also it's heart-healthy.
Due to its high marbling, Wagyu beef is known for its amazing taste and tenderness. This makes it a favorite choice for gourmet chefs, fancy restaurants, and home kitchens across the U.S.
Wagyu were used as work animals in farming because they had good physical endurance. They were chosen for their ability to store extra fat inside their muscles, known as 'marbling,' which gave them a good energy source.
Wagyu cattle were first brought to the United States in 1975 by Morris Whitney, who imported two black bulls and two red bulls. In 1989, Japan lowered taxes on imported beef, which encouraged American farmers to produce high-quality beef to sell back to Japan.
In the 1990s, more Wagyu cattle, both males and females, were imported into the U.S. Most of these were black, but a few were red. Today, all Wagyu cattle outside of Japan can trace their ancestry back to these imports.
No. In the 1990s, the Japanese government stopped allowing the export of Wagyu genetics (semen, embryos, and live cattle) and declared Wagyu a national living treasure. Since then, only Wagyu meat can be exported from Japan.
At Esquire, we use full-blood genetics that trace back to the original imports from Japan. All the bulls we use have been verified by DNA.
Pureblood Wagyu contains more than 93.75% pure Japanese Wagyu DNA. Full-blooded Wagyu is 100% traceable to Japanese Wagyu with no indication that the cattle have been crossbred. They can only be bred from two full-blood Wagyu parents.
At Esquire, we raise both full-blood and American Wagyu cattle. Our full-blood cattle are all DNA-verified and registered with the American Wagyu Association. We do not use pureblood cattle in our program.
American Wagyu is a term used to describe beef from cattle raised in the United States that are crossbred with Japanese Wagyu or other beef breeds. The result is a different breed of cow with a unique flavor, texture, and price. American Wagyu is known for its marbling, tenderness, and signature flavor.
At Esquire, all our American Wagyu cattle are at least 50% Wagyu. The other 50% (or less) are from our own farm-raised cattle that are typically Angus, Simmental, Charolais, or some combination thereof. These cattle are selected and retained for their maternal instincts, udder quality, and depth of rib. We also cull out any aggressive or flighty cattle.
No. Massaging Wagyu cows is a myth that originated in Japan. Allegedly, during the winter, when cows couldn't graze outside, farmers would massage them to keep their muscles loose. While some farmers may massage their cows to help with cramping or arthritis, most farms today don't need to because they have enough grazing area to keep the cows relaxed.
Massages are also believed to help reduce stress, but they have little to no impact on the quality of the meat. Instead, the unique taste and texture of Wagyu beef are determined by genetics, breeding, feeding, and fattening techniques. Some farmers allegedly have given beer to their cattle as an appetite stimulant. It's an uncommon practice and is not necessary when given a proper diet.
At Esquire, we don’t have stressed-out cattle. Our cows roam the lush green rolling pastures during the spring, summer, and fall. During the winter, they are still able to roam their expansive winter pasture (it's just not green anymore). Our rolling landscape provides all the exercise and relaxation the cattle need.
Our cattle are fed a diet of pasture grass, hay, minerals, and a proprietary feed designed by our nutritionist. We do not feed antibiotics, hormones, or stimulants. All our feed is vegetarian based with no animal byproducts. We keep our beer in the refrigerator for our human relaxation.
First, because it is simply better. Better quality, better flavor, and better for your health.
Second, it takes significantly longer to raise Wagyu cattle than it does a traditional American beef cow. A traditional beef cow (Angus) takes about 18 months from birth to harvest and weighs 14-1600 pounds.
An American Wagyu (at least 50% Wagyu) takes about 26-28 months from birth to harvest and weighs about 13-1,500 pounds. A full-blood Wagyu takes about 34-36 months from birth to harvest and weighs about 12-1,400 pounds. After the first 3 months, all the cattle should be on feed to supplement their milk or grass diet.
At Esquire, we start the calves on a free-choice creep feed at 8 weeks old. They are primarily getting their food from momma but do begin to eat grass, hay, and some feed. We typically wean our calves at 6-7 months old, depending on the season and weather.
The calves are then on grass, hay, and our feeding program, which includes all necessary minerals until the time of their harvest. As a result, it is significantly more expensive to properly raise Wagyu cattle than it is to raise traditional American cattle.
Our cattle are NEVER fed antibiotics, hormones, or growth stimulants, and we do not inject or otherwise introduce them to them.
While all our cattle are fed grass and hay, the cattle produced for harvest are also fed our proprietary feed designed by our nutritionist. We simply do not believe that Wagyu cattle can develop their full marbling potential without grains and minerals.
At Esquire, we are always on the lookout for a good full-blood Wagyu bull with the genetics, performance statistics, and physical confirmation that we are after. We also will occasionally purchase a full-blood Wagyu cow if she has those same characteristics.
We also look for traditional American females that will matchup well with our American Wagyu program. Specifically, we look to add cows that are high in maternal instincts and good milkers, with wide frames and depth of rib. We use these cattle with our full-blood Wagyu bulls to create the ideal American Wagyu calf.
At Esquire, we only sell products that have been bred, born, and raised on our farm. We NEVER purchase cattle for processing or process purchased cattle.
Esquire Cattle Co. provides Wagyu beef from right here in Dover, Ohio. You can order our Wagyu beef online, and we'll ship it to your doorstep anywhere in the U.S. You can also visit our farm to pick up your meat and learn about our family farm. Contact us through our website to schedule an appointment. We know you'll love our premium quality Wagyu beef and come back for more.
Esquire Cattle Co. proudly aligns itself with the American Wagyu Association, actively supporting and adhering to the standards set forth for Wagyu beef.
Establish your online meat autoship order, and we'll ensure your freezer remains filled with beef.
