Wagyu of Alabama, LLC

BY: JESSIE SHOOK

When asked why being a cattleman is important to Andy Tipton, he quoted George Washington, “I had rather be on my farm than be the emperor of the world.” Tipton began Wagyu of Alabama, located in Dallas County, in 2008, with the goal of bringing the public a superior-eating experience through the intense flavor of Wagyu beef. “I believe that all efforts put toward the pursuit of producing beef that is of the highest quality is somewhat of a noble effort,” Tipton added.

After hearing about a herd of Wagyu beef in Colorado from his brother, Tipton began researching and immediately became intrigued by the quality of beef produced by this Japanese breed of cattle. “I had been involved in the cattle business with my father-in-law, Harrell Watts Jr., for several years,” Tipton said. “Mr. Watts has also emphasized carcass merit in the SimAngus herd for many years, so as cattlemen in the food business, producing the highest quality food was not a new concept.”

Andy Tipton began Wagyu of Alabama in 2008 with the goal of bringing a superior eating experience to Alabama. He wants to continue producing quality beef for his loyal customers and keep expanding to bring more people Wagyu beef.

After a year of research, Tipton asked Watts if he could purchase his top heifers to artificially inseminate to a Wagyu bull. “That’s when the partnership began as well as Wagyu of Alabama, LLC,” Tipton said.

Wagyu cattle are a Japanese beef cattle breed that are known for their superior marbling. “Marbling is fat and fat equals flavor,” Tipton said. “The marbling/intramuscular fat of wagyu cattle has a fat profile that is slightly different from other cattle, in that the ratio of unsaturated to saturated fats are much farther in the direction of unsaturated. Ratios of omega-3 and omega-6 fatty acids are at a level that leans to the positive.”

Genetics and feed contribute to the marbling present in Wagyu beef. “Genetically, Wagyu beef has a higher propensity to marble at a higher level than most other cattle,” Tipton added.

Harvest dates for Wagyu cattle can fluctuate depending on marbling. “While some are harvested around 18 months, like other cattle, the average age of harvest is 24 months,” Tipton said. “Historically, we have used real-time ultrasound to determine quality grade in order to schedule processing.”

When it comes to nutrition, there’s not much difference from regular cattle. “As my nutrition professor at Auburn said – they’re still cattle,” Tipton said. “Our cattle are given high-quality feed, a clean and abundant water supply, access to shade and a vaccination program.” Meat quality can be correlated to stress, therefore, creating a stress-free environment during all stages of production is also an important factor.

The public can purchase Wagyu of Alabama beef by direct or private sales. Their meat is also available at Mark’s Mart located in Selma and Northport, Alabama; Vintage Year and Sweet Creek Farm Market in Montgomery, Alabama; and Sea Market in Dothan, Alabama. “We offer most of the traditional cuts as well as a few value-added cuts and is sold by the whole beef or the cut,” Tipton said.

Some value-added cuts available are the flat iron, tri-tip and rancher steak among others. “Tender muscle groups are isolated and separated from a traditionally lower-value cut, we cut in a manner that would be a more pleasurable eating experience than if left in the form of a roast,” Tipton said. “Value-added cuts will originate from the chuck or round, which are traditionally used for roast or burger.”

While most Wagyu beef may sell at a higher price, it is based on the value of the meat. “This beef is more valuable because of the extreme marbling and flavor,” Tipton said. “I did not start raising Wagyu for the health benefit, I started raising Wagyu because of the eating experience but the potential for health benefits is another positive of the breed.”

These added health benefits include being extremely high in monounsaturated fatty acids which include omega-3 and omega-6 fatty acids. “These monounsaturated fats may lower LDLs (bad cholesterol) and raise HDLs.” Tipton added.

Andy Tipton began Wagyu of Alabama in 2008 with the goal of bringing a superior eating experience to Alabama. He wants to continue producing quality beef for his loyal customers and keep expanding to bring more people Wagyu beef.

The saturated fat in wagyu has some unique qualities as well. “Approximately 40% of the saturated fat in Wagyu meat consists of stearic acid, which may have a positive effect in maintaining lower cholesterol levels,” Tipton said. “Wagyu beef contains the highest level of conjugated linoleum acid (CLA), approximately 30% more than any other foodstuff. CLArich foods have been associated with many health benefits such as cardiovascular, diabetes and weight loss.”

Wagyu of Alabama is a family business from the partnership with Tipton’s father-in-law to marketing help from his wife Peggy and his children and their spouses. “The next generation has already started making changes in concepts and contributions to the business,” Tipton added. “I have no doubts that they will exceed all expectations with the business.”

Tipton has plans to expand in the future. “It has been a slow process to maintain and improve the quality grades of the product,” Tipton said.

Tipton’s goals for Wagyu of Alabama always have been to improve on the quality of the products produced for the consumer each year. He will not expand in numbers unless quality is increasing as well. “Quality of the product will always be the farm’s legacy,” Tipton said. “In the future, we want to continue to increase in quality of product, herd expansion and allowing the next generation to follow up on our initial concepts of ‘quality first and the rest will come.’”

Wagyu beef also has added health benefits. This beef has extremely high monosaturated fatty acids that can lower bad cholesterol.