How We Raise Our Wagyu

You're not guessing what's in your beef. You're not hoping the label tells the truth. When you buy from Weise Farms, you know exactly what you're getting — because we raised it ourselves, from the day it was born to the day it reaches your freezer.

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No Hormones. No Antibiotics. No Strangers.

Our cattle never leave our care. No outside feedlots. No hormones. No antibiotics. No steroids. That means the beef on your family's plate has never been touched by the shortcuts that make other beef cheaper — and less trustworthy.

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Born and Raised in Serbin, Texas

Every animal on Weise Farms is born right here on our land in Serbin, Texas. We know each one. We watch over them. When it's time for harvest, they're processed at inspected facilities the way it should be done. We oversee every step, from birth to harvest, and that matters for what ends up on your table.

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The 300-Day Slow Finish

Most beef is rushed. Ours isn’t. Our Wagyu go through a 300-day slow finish, which is what creates that deep marbling you can see and taste. That marbling is what gives Wagyu its deep flavor and tenderness. That’s not an accident. That’s the process.

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Beyond Grass-Fed — A Level Above

Our Wagyu spend their first 18 months on pasture, building a clean natural foundation. But that’s just the beginning. What sets Weise Farms beef apart is what happens next — a 300-day slow finish on a heritage-style blend of barley and spent grains, inspired by traditional Japanese methods. This finishing process is what unlocks the full power of Wagyu genetics. Our method gives your family the best of both: a clean start and a superior finish.

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Why This Matters to Your Family

Every decision we make on this farm — what we feed our cattle, how long we finish them, where they’re processed — shows up on your plate. You taste the difference. And you never have to wonder where it came from. That’s what farm-to-table actually means.

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Ready to fill your freezer with beef you can trust?