Renew Livestock Company with Jim Skartvedt
Welcome back to the American Cattlemen Podcast. Just ahead, we have Gale McKinney at the American Wagyu Conference, and he chats with Jim Skartvedt, co-owner of Renew Livestock Company. 
Jim began his livestock journey at age seven when he bought his first ewe from his father. With a background in animal science and a master’s in ruminant nutrition and meat science from Iowa State University, he now lives in Azle, Texas, with his wife and five children. He operates Renew Livestock Company, managing cattle supplies for niche market meat companies, and runs a small cow-calf operation alongside his business ventures.
Jim discussed the unique characteristics of the Wagyu breed, highlighting its distinct phenotypic traits. Unlike traditional American cattle, Wagyu are flatter boned, have a unique structural design, and possess exceptional longevity, with cows potentially producing for 10-15 years.
A key focus was the breed’s genetic advantages. Wagyu cattle demonstrate remarkable vigor when crossbred, with calves showing exceptional early vitality. The breed naturally produces high levels of omega-3 fatty acids, potentially offering health benefits that challenge traditional perceptions of beef consumption.
The discussion emphasized the breed’s marbling potential, noting that Wagyu cattle continue to develop marbling linearly with age, unlike other breeds. Currently, the industry sees about 10% prime cattle, but Wagyu-influenced herds can achieve 70-80% prime grades, often harvesting at 18-24 months.
Jim also addressed the breed’s potential in beef-on-dairy programs, particularly when using the right Wagyu bull. While they might not consistently produce top-tier A5 grades, they consistently generate high-prime quality meat.
Looking forward, Jim sees opportunities in direct consumer marketing, smaller herds, and addressing labor challenges in agriculture. He believes the Wagyu breed offers potential for younger generations entering ranching, with possibilities for small-scale, direct-to-consumer beef production.
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