This rare Wagyu beef is DNA-verified -- and raised on a peaceful Southern farm
There are an estimated 100 or more registered Wagyu farmers in the U.S. with more than 40,000 Wagyu or Wagyu-influenced cattle. And out of that 40K cattle, only around 5,000 are considered 100% full-blood according to the American Wagyu Association. Based in South Carolina at Caroland Farms in Landrum, the Jordan family is redefining what it means to produce world-class Wagyu beef.
As stewards of a rare lineage, they raise 100% full-blood Wagyu cattle, which are DNA verified through the American Wagyu Association -- with pure Japanese genetics that deliver incredible marbling, tenderness, and a buttery "umami" flavor.
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It all started with owner Bob Jordan. Now, Bob's son, Aaron, the COO, and his wife, Jennie Jordan, director of business development, also work hand in hand. In this interview, we ask Aaron Jordan about his family's journey, their passion for preserving Wagyu heritage, and their secrets to crafting beef that's as luxurious as it is sustainable. From pasture to plate, here's how Caroland Farms is elevating the Wagyu experience for beef and food enthusiasts.
All about Caroland Farms
The Manual: What inspired the Jordan family to establish Caroland Farms in Landrum, South Carolina, and dedicate yourselves to raising 100% full-blood Wagyu cattle?
Aaron Jordan: Originally founded by the Slater Family, Caroland Farms has become a staple in the Landrum community with a long history. Dating back to the early 1950s, the property spans over a thousand acres and is nestled in the middle of one of the most beautiful equestrian areas in the country.
Founder Mr. Slater was a businessman, but he was also passionate about Angus cattle breeding. As his family eloquently characterized in a book about their father, he had close ties with the most famous Angus beef farmer in the 1950s: President Dwight D. Eisenhower.
When the Slater family decided to sell Caroland Farms in 2012, retired businessman Bob Jordan knew this was the property he wanted to build his world-class cattle operation on.
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The operation started strong in 2013 by breeding primarily Angus genetics, but within a year, he had a growing vision to breed Wagyu cattle. He purchased top full-blood Wagyu bulls to cross with the Angus herd, which yielded amazing prime plus beef. It wasn't long before he wanted something greater, so the farm purchased a few full-blood wagyu cows to breed with the wagyu bulls, and full-blood steer development was well on its way.
Since then, [Jennie and I] invested in Caroland Farms. But how did we get to exclusively breeding 100% full-blood wagyu?
In 2018, we had a blind steak test with several close friends. A chef cooked 4 steaks: Angus, American Wagyu F1 (50% Angus and 50% full-blood Wagyu), American Wagyu F2 (25% Angus and 75% full-blood Wagyu), and full-blood Wagyu. After the tasting, the group unanimously picked the full-blood Wagyu steak over the others because of its flavor, tenderness, and texture.
At this point, we knew that if we were going to spend our time and money raising cattle, be so passionate about Caroland Farms, and use the natural resources God had provided us, we may as well be focused on producing the absolute best beef there is: full-blood wagyu cattle.
Shortly thereafter, the Angus and non-full-blood wagyu (F1 and F2s) were sold off, and the full-blood genetics were brought in to build our herd to the 500-plus herd we have today.
The Manual: How do you, as a family, ensure the purity of your full-blood Wagyu genetics, and why is preserving this direct Japanese lineage so central to your mission at Caroland Farms?
Aaron Jordan: The American Wagyu Association is our tool to ensure the purity of our full-blood Wagyu herd. Without them, our commitment to 100% pure genetics would not be factually possible. Each animal is DNA tested through the association, like a cattle "23 and Me" DNA test. This test is the only way to prove the lineage is 100% genetically traceable.
Knowing that as of 2024, 98% of the "wagyu" harvested in the US is not full-blood wagyu, meaning only 2% of the "wagyu" sold and consumed by the consumer is actually wagyu. I use the quotes on wagyu because I have a hard time accepting that an F1 or F2 cross can be called wagyu beef and then sold and consumed by a customer. To me, wagyu is only 100% full-blood cattle genetically traced back to the Japanese wagyu lineage, period.
The Manual: Can you share how the Jordan family developed your proprietary feeding program? What makes it unique, and how does it enhance the marbling and flavor of your Wagyu beef?
Aaron Jordan: A unique trait of the wagyu breed is that it possesses a gene that produces abundant inter-muscular marbling. This rendering of the inter-muscular marbling while cooking is what gives the beef its extraordinary taste and tenderness. Note: This marbling is not considered "fat" because this marbling renders (melts) at around 80 degrees Fahrenheit.
To enhance this natural marbling, we have worked with various experts in the private market and public sector, specializing in cattle feed and nutrition, including Clemson University and NC State University, to develop a feed blend for our beef steers. This blend provides all the required proteins, minerals, vitamins, and ruminants. The beef steers must start this process early and continue until harvest. Though most producers utilize feed lots to feed out only the animals destined for beef sale, Caroland Farms does not.
One of the big enjoyments of raising cattle is the daily interactions with them and visually just seeing them thrive in the pastures, running around, crossing creeks, and just plainly living in nature. That is why we choose to pasture raise our cows and heifers. We also pasture raise our beef steers, but make sure to provide them with enough blended rations to enhance their marbling.
The Manual: Your farm emphasizes a stress-free environment for your cattle. How does the Jordan family implement practices to prioritize animal welfare, and what impact does this have on the quality of your beef?
Aaron Jordan: At Caroland Farms, we love our animals. Being in overcrowded pens, having to compete for food, and poor handling practices are stressors for cattle that we avoid at all times. Having the land, our cattle can roam in the lush pastures and get a little tree shade on hot afternoons. An unstressed cow is a happy cow: food, water, and nutritional supplements are all they ask for. Our daily interactions with the animals also provide an opportunity to observe them up close to ensure their good health.
The Manual: Wagyu beef is known for its health benefits, like higher omega-3 and omega-6 content. How does the Jordan family educate customers about these benefits, and what feedback have you received from those who've tried your beef?
Aaron Jordan: Our Wagyu beef is naturally higher in omega-3s and omega-6s compared to conventional beef, which makes it both incredibly flavorful and beneficial for heart and brain health. At Caroland Farms, we try to make education simple and approachable -- we share the story behind our herd, explain the nutritional differences of Full Blood Wagyu on our website, social media, and in conversations at markets or events.
Many of our customers tell us they're surprised at how light and buttery the beef tastes compared to what they're used to, and they love knowing they're feeding their families something that's both delicious and nutrient-dense. The most common feedback we hear is that once people try our Wagyu, it's hard for them to go back to regular beef.
The Manual: Can you walk us through the journey of your Wagyu beef from pasture to plate? How do the Jordan family's unique practices set Caroland Farms apart in the Wagyu industry? Unique practices, yes, but any better?
Aaron Jordan: With so many diverse farms and unique practices, it's impossible to evaluate who is better than the other. We simply aim to do what is best for our farm and our cattle, and that goal is often enough to set us apart.
In Japan, land is limited, and an average-sized herd would be only about 20 head. Some farms immediately take calves from the mother and place them in a single 32 square foot feed pen. They are well cared for and receive a measured amount of liquid and solid diet daily for about 3 years until harvest.
Other producers will take their beef animals to feed lots after weaning for efficiency and cost reasons, pouring the food and other items to them and pumping out a heavier and younger animal for economic reasons. Everyone has their own method.
But, we enjoy the experience of raising the cattle our way. Would our community rather ride by our farm and see large feed lots or see a beautiful rolling landscape with little black dots printed across a green field? We know what we want to see.
The Manual: With only about 5,000 full-blood Wagyu cattle in the U.S., what challenges does the Jordan family face in maintaining this rare lineage, and how does this exclusivity elevate the experience for your customers?
Aaron Jordan: We believe consumer education is the key to a better understanding of the breed. Many people have not learned about the Wagyu breed yet. This beef quality is above the USDA prime standard, and most times, well above their grade standards. The health benefits are amazing, and the overall experience is just over the top.
The biggest challenge we face is the mislabeling that devalues the wagyu breed and lowers the desire for it. As mentioned earlier, just because the industry calls a product "wagyu" does not mean it is. 98% of the wagyu sold in America is a cross-genetic animal with only a portion of full-blood wagyu. Loose labeling hurts the lineage of the Wagyu breed; it does not enhance it.
We are thankful to the American Wagyu Association for pushing for an Authentic Wagyu Program, similar to the certified Angus Program currently in place for that breed.
The Manual: For readers new to cooking Wagyu, what tips would the Jordan family share for selecting, preparing, and cooking your beef to fully appreciate its buttery, umami flavor?
Aaron Jordan: A wonderful thing about wagyu is that every cut of beef available on the animal is amazing. You can take any cut and have a wonderful cooking experience -- not just a filet or ribeye, but any cut can make an average cook look like a seasoned chef or grill master.
One thing we get a kick out of is customers telling us they are nervous about cooking our beef. They don't want to mess it up! We tell them that with the quality of the beef, the exceptional taste and tenderness, you basically just have to forget you are cooking something in order to mess it up.
We like to keep it simple with our steaks to really appreciate the taste. Just simple salt and pepper are the everyday go-to seasonings. Let the steaks thaw almost to room temperature, but remember the internal marbling will start to render and melt down if over room temperature. Add salt, pepper, then cook in a cast-iron pan to the desired char and temperature. Grilling is our personal favorite.