Local Farmers Raise 100 Percent Wagyu Beef, Boost Rural Economy

Charming Wagyu has set itself apart in local agriculture by raising and selling DNA verified 100 percent full blood Wagyu cattle from farms in Coshocton and Holmes counties. The operation, whose largest farm is outside Coshocton, is managed by Amish farmers and was launched in partnership by Mahlon Raber and Reuben Miller in 2021. Animals are raised free range for more than three years and finished on a specially formulated non GMO feed featuring corn and soy to develop the intense marbling Wagyu is known for.

The distinction being made by the producers is both genetic and procedural. Raber said plainly, “We raise all 100% full-blood Wagyu.” He also noted that the United States market contains a wide range of products labeled Wagyu, because any percentage of Wagyu in an animal can technically be marketed that way. Charming Wagyu uses DNA verification to certify pure bloodlines, a step the owners say produces more consistent flavor, texture and marbling. Raber explained the trade off in production time and scale, saying, “You simply can’t rush great taste.” He added, “The one thing we don’t want to do is sacrifice any quality just to get out more product. If someone wants genuine, local Wagyu that is 100% Wagyu, this is it.”

The product mix available to local buyers includes steaks, brisket, ribs, ground beef, hot dogs and beef sticks. Orders may be picked up or delivered and can be placed by calling 3306005872 or emailing info@charmingwagyu.com.

For Holmes County residents, the arrival of a certified full blood Wagyu producer locally matters on several levels. Economically it supports local farmers and keeps higher value agricultural dollars in the region rather than exporting them to distant supply chains. The longer raising period and careful genetic selection imply higher production costs and a smaller, premium inventory compared with commodity beef. That combination typically drives higher retail prices but also creates an opportunity for local restaurants and consumers who seek traceable, high quality meat.

The firm’s emphasis on DNA verification and clear breed standards also highlights a broader policy and market issue. Labeling practices that allow mixed percentage Wagyu to be marketed with the same name can confuse buyers and dilute quality signals. At a minimum, local buyers and institutions would benefit from clearer labeling and third party verification to distinguish full blood Wagyu from partial crosses. For Holmes County the presence of a nearby certified producer offers both a supply of premium meat and a case study in how verification and genetic management can shape value in regional agriculture.