Indiana-Based 550 Wagyu Steers Consumers to More Flavor
In partnership with: Indiana State Department of Agriculture
Elizabeth Stonecipher admits her children could be deemed picky eaters by fellow carnivores. That’s because their tastebuds are used to Wagyu, a tender, highly marbleized beef sourced from a Japanese cattle breed. Yet, Stonecipher attests 550 Wagyu, the farm operation she co-owns with her husband, Adam, feeds off Tippecanoe County’s homegrown roots.
The Indiana natives met as teenagers at a 4-H cattle show and went on to study at Purdue. While remaining engrained in their family farms, each landed an off-the-farm job. Years passed, and then one bite of a Wagyu brisket served at a dinner party, propelled their lives down the current path.
“After that memorable meal, we purchased some full-blood Wagyu cows,” Stonecipher says, adding to their herd of Angus cattle. Their farm also boasts 800 acres of corn and soybeans.
Quality and Affordability
“Wagyu are a slower-growing animal, so unlike Angus beef that will finish out at 14 to 16 months, we’re finishing Wagyu at 26 to 28 months of age,” Stonecipher says. “Longer finishing means longer management of the animal, increased hay and feed costs, and a much slower return on investment.”
550 Wagyu’s operation is mostly shifting to F1’s (half-bloods) and F2’s (three-fourths-bloods). This will allow customers to savor high-quality Wagyu at a more affordable price point.
“The taste and health benefits of Wagyu set us apart from other grain-or grass-fed cattle,” Stonecipher says. “The buttery, rich flavor is unlike any other beef animal.”
See more: Top 10 Indiana Agriculture Products
Family Farm to Your Table
Stonecipher jokes that the unique work-life balance of a family farm is unlike any other animal, too.
“My husband and I work cattle well together,” Stonecipher says. “Because we both grew up with livestock, we have natural instincts that make moving animals easier.”
In fact, her longstanding family farm recently received a Hoosier Homestead Award in recognition of 150 years of ownership.
“We are so proud of that and want to continue the legacy,” she says.
550 Wagyu is a member of the Indiana State Department of Agriculture’s Indiana Grown initiative, which promotes products grown and/or made by Hoosiers for Hoosiers. The Stoneciphers were also among the Featured Farmers at the 2024 Indiana State Fair.
Even if their children don’t follow the same path, Stonecipher hopes purposeful seeds were planted.
“I hope our kids will inherit the work ethic that a farm provides and also know where their food comes from,” she says.
The kids, as well as other family members, already help staff 550 Wagyu’s farmers market booth. Customer favorites include rib-eye steak, brisket, filet, chuck/arm roasts and other cuts.
550 Wagyu goods, including subscriptions, are available at 550wagyu.com. Customers may choose farm pickup, market pickup or, when applicable, delivery.