We raise Wagyu-cross and native Angus steers here in Wauseon and sell the beef by the quarter, half or whole. It is the same beef the local school district serves its students, and you will know exactly which farm it came from.
Batches sell out, and we are booking into 2027. Most people get their name down long before the steers are ready.
A steer gets divided four ways and you take one of them. It is not a box of odds and ends. It is a proper spread across the whole animal, which is why it lasts a family most of the year.
Steaks, roasts and ground beef together, in the proportions the animal actually comes in. Nobody gets handed just the cheap end.
One number covers the beef and the processing together, and it comes back vacuum sealed and frozen. You are not quoted one figure and then handed a second bill at the locker.
It comes back cut, wrapped and frozen. You pick it up, load it in, and you are done thinking about beef for a while.
What it ate, where it lived, when it went in. We are the ones who raised it, so there is nobody for us to go check with.
Cut & wrapped
No online checkout, no account to make. You talk to us, we put your name down, and we tell you when to come get it.
Tell us you want a quarter. We will let you know which batch you are in and roughly when it should be ready.
When the steers go in, you get the pickup date ahead of time. Enough notice to clear out the freezer.
Cut, wrapped and frozen. Bring a cooler or a few totes and a friend, and that is the last of it.
The last run was two steers, eight quarters, and it was down to the final quarter within days of being posted. If you want one, the move is to get your name on the list before the next batch is announced.
I want every animal that the school gets to be something I would feed my own family.
Said about the beef going into a school cafeteria. It is the same beef that goes into your freezer.
Saul Triana did not inherit this. No family herd, no ground handed down, no head start. He is a former Marine and a Wauseon FFA alumnus, and in March of 2024 he started Dreamland Farms with three Wagyu steers.
The herd today is about half F1 Wagyu cross. The rest is native Angus and Simmental cross. Every calf is born and raised here in northwest Ohio, which is the part that actually matters. Nothing shows up on a truck from a feedlot three states away to get finished under somebody else’s name.
The Wagyu genetics are the reason the beef eats the way it does. Marbling runs finer and spreads more evenly through the muscle instead of sitting in a seam around the edge, so the cuts stay forgiving if you leave them on the grill a minute too long. That is what the cross is for.
Twenty-two months after those first three steers, the local school district put Dreamland beef on the lunch line.
“We believe that great tasting beef starts with happy, healthy cattle, and we are committed to them.” Dreamland Farms
Cattle, kids, weather, and a lot of early mornings. This is who is raising the beef in your freezer.
Since January, Pike-Delta-York Schools has served Dreamland ground beef in its cafeterias, from a farm about seven miles down the road. It replaced a regional distributor and cost the district no more than what they were paying before.
“It’s about as local as you can get.” Doug Ford, Superintendent, Pike-Delta-York Schools
Reported April 2026 by WTOL 11 and the Northwest Signal.
WTOL 11 · Toledo
A quarter comes back as a spread across the animal. The exact mix depends on the steer and how it gets cut, but every quarter carries all four of these.
The cuts you plan an evening around.
Sunday, the slow cooker, leftovers all week.
The workhorse. Most families burn through it first.
Soup bones, stew meat, the bits people miss most.
The reason people do this once and then keep doing it is not really the price, although the price holds up fine. It is that the decision is finished. No more standing at a cooler reading labels and guessing.
You bought a quarter of one steer from a farm twenty minutes away, and it is sitting in your basement.
A spread across the animal
A quarter usually runs roughly $950 to $1,200 with processing included, which works out to somewhere around 200 pounds on the hanging weight. It comes down to the animal, so call or text and we will give you the real number before you commit to anything.
More than a fridge freezer. Most people running a quarter have a chest freezer or an upright in the garage or the basement. If you are not sure what you have got room for, ask us and we will tell you honestly whether it is going to fit.
It depends where the current steers are at, and we book a long way out. Appointments have been filling into 2027. We post batches on Facebook as they get close, but the people who get one are almost always already on the list. Call or text and we will tell you exactly where things stand.
Here in Wauseon. You get the pickup date ahead of time and the details once your date is set. Bring coolers or totes, and it helps to bring a second pair of hands.
Give us a call about this one. Cut preferences depend on the batch and the timing, so it is a real conversation rather than something to pin down on a web page.
Yes. Quarter, half and whole all work the same way and carry the same processing. A half is the usual step up for a family that runs through a quarter faster than they expected.
Roughly half the herd is an F1 Wagyu cross and the rest are native steers, an Angus and Simmental cross. Every calf is born and raised here in northwest Ohio. The Wagyu side was a deliberate choice for the marbling and the flavour rather than a trend we followed.
Yes, it comes off the same farm and the same cattle. Pike-Delta-York Schools has been serving our ground beef since January, about 150 pounds a month, which is around ninety percent of what their kitchens use.
Ask us. What is available changes batch to batch, so the honest answer depends on what is left and where we are in the run.
Mostly around Fulton County and the towns nearby, though people have driven further for it. If you are wondering whether the drive makes sense, call and we will be straight with you about it.
We answer our own phone. Tell us you want a quarter and we will tell you where the next batch is at.
(419) 388-0684Call, text, or message us on Facebook.