WAGYU is, literally
as beef with a rich
creamy, buttery taste, and strict regis-tration
and DNA parentage testing,
pure Wagyu is the most expensive
beef. Its health benefits are touted,
especially its good fats. The agricultural
website agdaily.com lists Wagyu beef as
having “50% more monounsaturated
fat as commercial beef, and a fat profile
comparable to salmon and olive oil with
a lower cholesterol than chicken.”
The American Wagyu Association says
“the monounsaturated to saturated fat
ratio is higher in Wagyu than in other
beef and the saturated fat contained in
Wagyu is different. Forty percent is in
a version called stearic acid, which is
regarded as having a minimal impact in
raising cholesterol levels. Wagyu beef is
also higher in a type of fatty acid called
conjugated linoleic acid (CLA). Wagyu
beef contain the highest amount of CLA
per gram of any foodstuff – about 30
percent more than other beef breeds –
due to higher linoleic acid levels. Foods
that are naturally high in CLA have fewer
negative health effects.”
Japanese Wagyu beef is said to be rich
in omega-3 and omega-6 fatty acids.
The couple share a love of golf. They met
at Campbell University, each on the golf
team, he a North Carolina farmer’s son, she
born in New York, raised in Pennsylvania.
“Jaclyn’s a Yank,” he says.
Both are fiercely competitive.
“We do most things together; start our
businesses together, play golf together,
started our farm together,” says Reid.
Prior to starting their family, she was an
elementary school teacher in the Johnston
County school system. His degree was in
business and accounting. He went to work
with his dad building houses.
Jaclyn was licensed in real estate and in
2014 the couple started a home building
and real estate company, building mostly
Reid and Jaclyn Smith at Wilders.
apartments and houses. With the overflow
of home buyers coming out of Raleigh, they
were in the path of progress.
Spending most of their summers at the beach, they still compete and are past
Couples Club champions at Landfall with a desire to retake their golf title this summer.
The children are fully immersed in the farm process and comfortable with raising
livestock for food. They predict one animal-loving child will become a veterinarian.
“They have loved farming,” Jaclyn says. “There’s a love and appreciation for the
animal while we get to love them. But then they still have a great appreciation that
the animal doesn’t stay around forever, that it does produce dinner,” says Jaclyn.
They have a stewardship approach to their farm.
“We talk about it a lot, that we feel God has given us these animals to be good
stewards over them, to take care of them, because their ultimate purpose is to take
care of us,” Reid says.
Above: Newborn Wagyu calf and its mother.
Left: Reid Smith inspects a cabbage patch.