A couple discovers the American dream at Sturgis Farm

STURGIS — Vander Farmers is a dairy and Wagyu farm located in Sturgis. Owners Marjolein and Mario vanderHulst have spent years raising dairy cattle and have now brought that knowledge to Wagyu beef farming.

What grew out of a desire to provide great meat for their family turned into a mission to provide Wagyu beef to their customers in the Midwest and beyond.

The Vander Farmers story

Vander Farmers is a love story through and through. Mario and Marjolein grew up in small neighboring villages less than 20 minutes from Amsterdam. Loving both the tranquility and the liberating life of a farm, the newlyweds came to the Midwest to pursue their American dream in 2001. Over the next few years, they welcomed two sons, Luke and Roy, while starting their dairy farm and build a tight-knit community for themselves in Sturgis.

In 2016, Marjolein set out to find the best Wagyu beef for Mario as a Christmas present. After weeks of research, it has become apparent to Marjolein that, like her, many meat connoisseurs in the Midwest cannot source high-quality Wagyu from the region with the level of transparency she expects from her source. of food. She spoke to Mario about her challenges in the process, to which he replied, “Well, I guess we’ll just have to lift it ourselves.”

Advanced technology

Vander Farmers has adopted sustainable breeding technology and methods to ensure delivery of the highest quality F1 American Wagyu, a cross between Japanese black cattle and Holsteins, a breed of dairy cows. Contrary to popular myth, feeding Wagyu cattle beer and massaging them does not come with the intention of providing a better quality of life. Japanese farmers give beer to cattle to increase their appetite during the summer and massage their cows because farmland is scarce in Japan, which means cattle cannot roam as freely as they could in the countryside. Sturgis campaign. Instead, Vander Farmers follows evidence-based, data-driven practices that inspire honesty and transparency throughout their farming process. They monitor and track the health and welfare of their cattle, with all cattle fitted with a tracking device coupled with advanced algorithms.

Sustainable farming practices

A pure-blooded Wagyu cattle takes almost 30 months before they are ready to eat, compared to cross-bred Wagyu cattle, which take around 24 months, resulting in a much larger environmental footprint. In addition to working with suppliers to feed livestock healthy by-products to reduce waste, they are obsessed with streamlining their process and aiming for carbon neutrality. The vanderHulsts respect the environment they live in and are dedicated to giving back to the nature that made their dreams possible.

The vanderHulsts saw an opportunity to bring the world’s most sought-after Wagyu beef to the middle of America. They adhere to the highest standards of raising their livestock without hormones, without antibiotics, with sustainable grazing and humane living conditions.

Mario vanderHulst at work at Sturgis Farm.


Vander Farmers offers a variety of cuts to pick up in Sturgis or ship nationwide. Cuts range from Filet Mignon, Wagyu Beef Back Ribs, Wagyu Bratwurst, Wagyu NY Striploin, Wagyu Hanger Steak, and more. Plus, Vander Farmers offers themed grill boxes in partnership with some of the nation’s top chefs throughout the year, taking the guesswork out of ordering for holidays such as 4th of July and Work.

Strong points

  • Tomahawk Wagyu Steak – Cut 2 inches thick bone 5 inches long. The average weight of 2.25 pounds per steak.
  • Gourmet Steak Dogs – All unsalted Wagyu F1 beef hot dogs.
  • Denver Wagyu Steak – Cut under the core roll blade. This is an incredibly tender and flavorful steak. The average weight per steak is around 7 ounces.
  • Wagyu Ground Beef – Juicy, tender and sweet. It’s perfect for burgers, tacos, meatloaf, meatballs, chili and more.

For more information, visit vanderfarmers.com. Address: 67814 Balk Road, Sturgis, Michigan 49091; 269-625-7830; [email protected] Opening hours: 10 a.m. to 5 p.m. Tuesday and Thursday and 10 a.m. to 2 p.m. Saturday.

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