Joseph Decuis Wagyu Farm

In 1720, the ancestor Joseph Decuis' grandfather arrived in the New World, where food was fresh, natural, and seasonal. The Eshelman family, founders and owners of the farm, named the restaurant in honor of their Louisiana ancestor, Joseph Decuis. Pete and Alice Eshelman met in New York City and moved to Indiana in 1986, where they started a sports and entertainment insurance business. The idea for a permanent dining facility came in 1993, leading to the purchase and conversion of an old bank building in 1996.

The farm employs traditional Japanese husbandry practices learned from Mr. Shogo Takeda, a legendary Japanese Wagyu Master. The Wagyu are raised in an all-natural, drug-free, stress-free humane environment and finished with a special Japanese vegetarian diet. The process of raising Wagyu takes almost twice the time compared to traditional commercial cattle, ensuring superior quality and taste that exceeds the USDA highest grade of Prime.

The farm offers private tours where guests can experience firsthand the workings of the Wagyu farm. The farm's Wagyu beef is known for its tenderness and great taste, and is considered a world-class culinary experience. The farm also provides world-class dining, special events, and overnight getaways at their Inn in Roanoke or Bed & Breakfast on the farm.