At Legends of Notre Dame, we know the choices we make impact not only our guests’ well-being but also our neighbors, both human and animal alike. That’s why we are proud to partner with Vander Farmers, a family-owned farm in Sturgis, Michigan, dedicated to raising world-class Wagyu beef with honesty, transparency, and care. By sourcing Wagyu locally from Vander Farmers, Notre Dame not only brings exceptional quality to its dining experiences but also strengthens its connection to the surrounding community.
Vander Farmers was founded over 20 years ago by Mario and Marjolein VanderHulst. Originally a dairy farm, the family shifted their focus in 2016 to raising Wagyu cattle after recognizing that many Midwestern meat connoisseurs lacked access to premium Wagyu raised with the transparency they expect from their food sources. Today, Vander Farmers remains committed to combining tradition with innovation, ensuring their cattle are raised with high ethical standards.
To guarantee the comfort and health of their cattle, Vander Farmers relies on advanced monitoring systems; each animal is equipped with a wearable device, like a cow-sized “Apple Watch,” that tracks health data in real time. This evidence-based approach allows them to ensure their herd thrives without the use of any harmful antibiotics or added hormones.
The Wagyu itself is a testament to patience and care. Vander Farmers raises F1 American Wagyu: a cross between 100% Japanese Black cattle and Holsteins, a breed of dairy cow. Unlike conventional beef, which is typically ready in 14–20 months, Vander Farmers’ Wagyu cattle are raised for 24–30 months, allowing fat to fully develop, creating Wagyu’s unique marbling effect. The marbling gives Wagyu its signature tenderness and rich, buttery flavor.
Beyond taste, Wagyu also offers health benefits. Its unique fat profile is higher in heart-healthy mono-unsaturated fats, lower in saturated fats than conventional grain-fed beef, and richer in Omega-3 and Omega-6 fatty acids. Research from Penn State even suggests that Wagyu’s marbling—containing the highest concentration of mono-unsaturated fat of any protein—may help reduce cholesterol levels.
Being aware of their impact on the earth, Vander Farmers works closely with local suppliers to feed livestock with nutrient-rich by-products, reducing waste across the food system. They continue to refine their processes to lower their environmental impact, with the goal of achieving carbon neutrality. The farm also welcomes the community to monthly chef-prepared Wagyu dinners in their barn, where guests can share a meal, connect with the cattle, and experience firsthand the integrity behind their farming practices.
For Vander Farmers, raising Wagyu is not just about producing premium beef—it’s about building the food system we want to see in our world from the ground up. And for us at Legends, serving their beef means sharing that story with our guests, from pasture to plate.