Our Story
Made in Japan
Perfected in Iowa
Jiyū, translation "freedom", and around here, freedom means doing things the right way—even if it takes longer. We're a family-run Wagyu ranch rooted in the traditions of raising Japanese cattle, but with our own distinctly Iowan flavor. Every detail matters—from feed to genetics to how we treat our animals and each other.
The Bull That Changed Everything
Like many great things Jiyū wasn't part of a grand plan. Jiyū actually began the way Wagyu itself should be raised, slowly and intentionally. Our story quietly took shape following one serendipitous decision.
OH-NO, our now-famous sire, began as a simple cleanup bull. When life got messy, and AI was off the table, he stepped up—and consistently delivered world-class beef across every cow in the herd. Fullblood, show cow, quarterblood—it didn’t matter. OH-NO never missed.
Today, he's one of just two bulls in the U.S. known to consistently reproduce elite lipid profiles, and his genetics are studied in active university trials. But to us, he’s still just OH-NO—the bull who never stumbled.
Meet
Sarah & Kyle
“If it doesn’t pass the family test, it doesn’t leave the ranch.”
Jiyū is what happens when science meets soul. Sarah Bailey has been raising Wagyu for over 25 years, focusing on AI, embryo transfer, and how the beef tastes on the plate. Kyle Schuchmann brings data-driven expertise in genetics and feed management—and a passion for helping other producers improve their herds.
Together, they’ve built something rare: an award-winning ranch that honors the heritage of Japanese Wagyu while innovating responsibly for the future.
From the Chefs Perspective
Producing elite Wagyu isn’t for the faint of heart. It takes years of trial, dedication, and a relentless pursuit of excellence—through genetics, feeding, and patience. I call these folks Fighter Pilots. They’re aiming for beef that chefs whisper about, not just USDA Prime with a nicer texture.
But making great beef is only half the battle. Selling it? That’s another challenge entirely.
Most Wagyu doesn’t end up in grocery stores. Many chefs have never even seen it in person. Even if they hear about a local producer, there’s often no clear way to connect or collaborate.
That’s where people like me come in—and why I partnered with Sarah Bailey and Jiyū Wagyu. Years ago, Sarah knew her beef was good, but not quite ready for prime time. We worked together to refine the program—from feed to genetics to flavor. Today, she’s producing some of the best Wagyu I’ve tasted.
Yes, producers start by selling cuts. But that can only take you so far. If you want to grow, partner with someone who understands chefs, restaurants, and the culinary world. A chef who can help you translate your passion into menus, relationships, and recurring orders. Someone who can help chefs see the potential and help you showcase your beef the way it deserves.
- Corporate Chef Jason Harkness
Our logo is a native American directional tree. The actual tree is found a half mile from our home farm and is the model for our logo.
It symbolizes Jiyu's direction to excellence. Its roots have stood the test of time and weathered many storms just as Jiyū has done and will continue to do.
Accolades & Legacy
Triple Crown Grand Champion
2022 / 2023 / 2024
Scientifically Supported
Focus of extensive research and evaluation at Clemson & Hawaii Universities
Decades in the Industry
25+ Years of Wagyu Excellence
Community
Raising More Than Cattle
We don’t just raise Wagyu—we raise the bar. From founding the Wagyu National Junior Association to consulting with producers across the country, we believe in sharing what we’ve learned to build a stronger Wagyu future.
“This isn’t beef built for hype, it’s beef built on patience”
Jiyū American Wagyu
Have Questions? We Probably Have Answers
We love talking shop—whether it’s feeding strategies or fat profiles. Reach out for simple advice or talk business with us.
Meet OH-NO
OH-NO the Bull is more than a genetic outlier; he embodies the spirit of unexpected excellence and meticulous care that defines Jiyū American Wagyu. His story mirrors our own journey of dedication, precision, and extraordinary results.
Precision
Inspiration
OH-NO's precision in breeding and care symbolizes our unwavering dedication to raising elite cattle with meticulous attention to detail. Each aspect of our practices reflects his commitment to excellence and innovation.
Excellence
Legacy
OH-NO's excellence in genetics and temperament sets the standard for the quality of Wagyu beef we produce. His exceptional lineage and breeding practices have shaped the foundation of our ranch, ensuring that every steak carries his legacy of excellence.
Innovation
Influence
OH-NO's innovative approach to breeding and cattle care drives our commitment to continuous improvement and sustainable practices. His forward-thinking methods have revolutionized the way we raise our cattle, resulting in unparalleled quality and taste.
Commitment
Exceptional
Ono's lasting commitment to the breed and the ranch serves as a testament to our core values of quality, integrity, and ethical practices. His influence continues to shape our daily operations and inspires us to uphold the highest standards in the industry.
Natural Care
We believe in providing our cattle with the most natural care possible, ensuring their well-being and happiness. By prioritizing their health and comfort, we create a stress-free environment that allows our cattle to thrive and develop to their full potential.
Rotational Grazing
Rotational grazing is at the heart of our sustainable farming practices, allowing our cattle to graze freely in a controlled environment. This method not only preserves the land but also enhances the quality of the beef by promoting a diverse diet and natural growth.
Hormone-Free Practices
Our hormone-free practices ensure that our cattle are raised clean and mindfully, without the use of artificial hormones. This commitment to natural growth contributes to the exceptional taste and quality of our Wagyu beef.
Location
5224 280th St NE
Iowa City, IA 52240