Three Fires Farms
Poplarville, MS · akaushi
Tier 3 · Wagyu-Forward What the tiers mean
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This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
Authenticity flags
- The farm describes its cattle as registered Akaushi Wagyu but does not name the registry, show registration numbers, or publish any pedigree, so the word registered is not backed by anything a buyer can check. Ask which association the herd is recorded with if that matters to you.
- Beef is sold only as a half or whole animal, bought with a deposit months ahead of a harvest date, and you will need a large chest freezer for it. There are no individual steaks or boxes, so this is not a place to buy a single ribeye.
- Delivery is personal and regional. The farm drives the finished beef to your home itself rather than shipping it, so it works only if you are within reach of Poplarville in south Mississippi.
Why it's listed
Three Fires Farms is a diversified 120-acre farm at Poplarville in south Mississippi, a short drive north of the New Orleans area, raising Akaushi Wagyu cattle and Berkshire and Duroc heritage pigs. The cattle graze open pasture year round and take a custom grain ration only during finishing. Beef is sold as half and whole shares: you place a deposit, a steer is reserved for you, you fill in a butcher cut sheet, and the farm delivers the finished packages to your home. The farm also runs u-pick blueberry picnics and autumn pecan harvests among 400 pecan trees.
A share, a butcher sheet and a wait
Three Fires Farms is a diversified 120-acre farm at Poplarville in south Mississippi, close enough to be a New Orleans supplier, raising Akaushi cattle alongside Berkshire and Duroc pigs. The cattle graze year round and take a grain ration only at finishing.
Beef is sold as half and whole shares in the traditional way: a deposit reserves a steer, you fill in a cutting sheet deciding how it is butchered, and you collect when it is done. That is a different transaction from buying a steak, and for a whole-animal buyer it is the better one, because you choose the cuts rather than accepting what is left.
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New to breed status? Akaushi and the four Japanese breeds