TOWN OF PERRY — Had Darren Kittleson's ancestors stayed put in Rockdale, farming may have been somewhat easier thanks to the relatively flat terrain south of Cambridge.
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Akaushi beef cattle roam land in southwestern Dane County that for five generations had been a dairy operation. The Akaushi, in the town of Perry, are processed for their Wagyu beef, which has a high fat content that leaves less room for muscle fiber and collagen, making the beef notably more tender than other traditional breeds like Angus.
Chris Kittleson manages the day-to-day operations of the farm that raises Akaushi beef. This cattle shed sits on the site of the farm's former dairy barn.
The Akaushi beef cattle on the farm of Generations Beef are typically slaughtered when they reach 1,300 to 1,350 pounds, yielding about 400 to 500 pounds of beef each. The Kittlesons, who first began selling direct to consumers in 2021, are hoping to sell about 10,000 pounds of beef a year.
Darren Kittleson, who purchased his parents' farm in 2018 and founded Generations Beef, places Wagyu steaks on a charcoal grill outside the home where his folks still live.
Kansas City steaks from Generations Beef fry on a charcoal grill after being lightly salted.
The Kittlesons have a herd of about 63 adult cows, 60 of which have been bred and will calve in late February and early March. The goal is to build the herd to 80 adult cows with 75 to 80 calves born each spring.
For now, Bam Bam is the sole Akaushi bull at Generations Beef in the town of Perry, but more bulls are in the plans.
The rolling topography and acres of pasture land provide an ideal setting on which the cows can graze.
Photos: The Akaushi cattle at Generations Beef
Akaushi beef cattle roam land in southwestern Dane County that for five generations had been a dairy operation. The Akaushi, in the town of Perry, are processed for their Wagyu beef, which has a high fat content that leaves less room for muscle fiber and collagen, making the beef notably more tender than other traditional breeds like Angus.
Kansas City steaks are among the cuts of Akaushi offered by Generations Beef. These were lightly salted before hitting the grill.
Akaushi beef cattle on the farm of Generations Beef in the town of Perry peek over a sleeve of feed.
The Kittlesons have a herd of about 63 adult cows, 60 of which have been bred and will calve in late February and early March. The goal is to build the herd to 80 adult cows with 75 to 80 calves born each spring.
Chris Kittleson manages the day-to-day operations of the farm that raises Akaushi beef. This cattle shed sits on the site of the farm's former dairy barn.
For now, Bam Bam is the sole Akaushi bull at Generations Beef in the town of Perry, but more bulls are in the plans.
Kansas City steaks from Generations Beef fry on a charcoal grill after being lightly salted.
The Akaushi beef cattle on the farm of Generations Beef are typically slaughtered when they reach 1,300 to 1,350 pounds, yielding about 400 to 500 pounds of beef each. The Kittlesons, who first began selling direct to consumers in 2021, are hoping to sell about 10,000 pounds of beef a year.
The rolling topography and acres of pasture land provide an ideal setting on which the cows can graze.
Darren Kittleson, who purchased his parents' farm in 2018 and founded Generations Beef, places Wagyu steaks on a charcoal grill outside the home where his folks still live.
Barry Adams covers regional news for the Wisconsin State Journal. Send him ideas for On Wisconsin at 608-252-6148 or by email at badams@madison.com.
