Tim's recipe. His cast iron. Our Wagyu Tenderized Cutlets. Need I say more? Around here, any day can be Fry-Day. Monday? Fry-Day. Wednesday? Fry-Day. Ask Tim and he'll tell you — if there's a cast iron skillet and a Wagyu Tenderized Cutlet within reach, it's Fry-Day. Our plates were a 100% farm to table meal. Wagyu Tenderized Cutlet smothered in Tim's homemade cream gravy, sweet corn on the cob, and carrots straight from our garden. That is a full farm meal. Everything on tha

The rain came and the Weise Farms garden harvest is going to be something extraordinary this year. From heirloom tomatoes, sweet peppers, cucumbers, yellow squash, zucchini, cantaloupe and watermelon to fresh herbs like basil, dill, cilantro and thyme — this garden is bursting with abundance. And we have something exciting coming that will bring it all together with our wagyu beef, eggs, noodles and tallow. Stay close. Something delicious is growing.

At Weise Farms, we believe you really can have it all. Our Wagyu is 100% grass-fed for 18 months before undergoing a meticulous 300-day traditional Japanese finish. This "Slow Finish" isn’t just for flavor; it’s a level above for your health. Research shows our method converts fats into heart-healthy Oleic acid, boosting good cholesterol more than standard grass-fed beef. I’ve seen the results firsthand—I am now off all prescription medications. Discover the science behind ou