Beyond BEEFED
Fifth-Generation Family-Owned Business
The Weeks family planted their roots in northwest Oklahoma more than 100 years ago.
Brady Weeks is a fifth-generation farmer and rancher, still operating on the same ground his family acquired in the land run.
Over the last five generations, the family business has evolved more around farming and a cattle ranching operation.
Destinee met her cattleman as a freshman in college. While she never imagined her castle would be surrounded by cattle and farm equipment, she wouldn’t trade it for all the expensive coffee in the world.
Together, they have two boys who have farm-chores of their own.
His love of agriculture coupled with her passion for business and marketing was the perfect combination to create a thriving cattle operation. If they aren’t working together, they are enjoying time with friends and family.
They love animals, traveling, OU football, and WAGYU BEEF!
WHY WAGYU
Akaushi Beef is the perfect ratio of healthy fats to help lower cholesterol and even support weight loss.
According to the American Akaushi Association, Akaushi beef contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease, and weight loss. It is a significant source of oleic acid – the compound in olive oil that the USDA touts as “good for the heart”.
Akaushi beef naturally contains intense marbling. It is generally recognized that fat is responsible for the palatability of beef, but it is actually the monounsaturated fat that is responsible for the flavor. The marbling in Akaushi beef contains a much higher percentage of monounsaturated fat than any other beef in the United States. As a result, Akaushi beef has a rich buttery flavor as well as juiciness and tenderness throughout.
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