As fall settles across Eastern North Carolina, this season has brought fresh momentum to the farm. From welcoming new calves to hosting our biggest weekend of the year to launching a project that represents the highest expression of our craft, fall has already made its mark on our herd and our team.

Calving Season:

Calving season is well underway, bringing a strong group of new arrivals across our Fullblood Wagyu herd. Each calf represents years of planning, with careful sire selection, disciplined female development, and a data-driven approach to improving the breed generation after generation.

160 Calves
Progeny Test 3 calves are part of this fall’s calf crop

Sires including WILD Broker, WILD Sampson, Shogun, 4051, and Michifuku as a link sire.

We will have Calves from our artificial insemination program, Embryo transfer program, and Natural service
Each calf crop produced at Wilders has gotten better and better. Better growth, better phenotype, and better overall performance

StayWILD’25

Another major milestone this fall was our StayWILD’25 Production Sale, hosted right here at the farm in Turkey, North Carolina. The weekend brought together breeders, producers, and industry partners from across the country for two days centered on community, carcass data, and the shared goal of advancing Fullblood Wagyu.

The event opened with a carcass data panel featuring leaders from HP Wagyu, Macquarie Wagyu, and Wright Pastoral—an invaluable discussion on performance, marbling development, and how data is shaping herds around the world. From there, the weekend moved into hands-on conversations, farm tours, and meaningful time spent connecting with the people who help move this breed forward.

The sale offering reflected the depth of our program with herd bulls, open donors, bred females, pregnancies, and embryos, each one representing years of careful breeding decisions and long-term commitment. Strong participation from buyers across multiple states was encouraging and reaffirmed the work our team continues to put into developing this herd.

For our team, StayWILD’25 wasn’t just a sale; it was a catalyst. The weekend strengthened our sense of purpose and helped set the tone for the work we’ve carried into this fall.

To read more about our StayWILD’25 Production Sale, visit our last blog. To keep in touch for upcoming sales, click here!

Wilders Reserve: The Pinnacle of Our Craft

This fall marked a major milestone for our program with the launch of Wilders Reserve—the pinnacle of our craft and an elevated expression of what Wagyu can be. While our 100% Fullblood Wagyu is already known for its exceptional quality, the Reserve collection takes it even further. These A5-quality cuts represent the highest standards of the breed, showcasing unmatched marbling, richness, and melt-in-your-mouth tenderness.

What sets Wilders Reserve apart is the precision behind it. Each cut comes from cattle with elite genetics and marbling scores over 50% DMP, a highly accurate measurement of intramuscular fat. This places Wilders Reserve as close as you can get to true Japanese A5 Wagyu, raised right here in the United States. The result is an indulgence unlike any other: extra rich, extraordinarily tender, and crafted with intention at every step. Only the most exceptional portions earn the Wilders Reserve label, preserving the purity, provenance, and prestige behind the name.

Choosing Wilders Reserve means choosing the ultimate expression of Wagyu, crafted for those who expect nothing less than the finest. It reflects years of disciplined breeding, data-driven selection, and our commitment to raising Fullblood Wagyu at the highest possible standard.

Fall may not be over yet, but it’s already been a defining season at the farm. With calves on the ground, fresh momentum from our production sale, and the launch of Wilders Reserve, our team is stepping into winter with clarity, energy, and excitement for what’s next.

Fall At The Farm