Wagyu Quebec is helping Lufavores see beef in a whole new way.

Located in the quiet town of Lefebvre, just east of Drummondville, is a family-run farm on a mission to change the way people think about beef. After over a decade of handling cattle, in 2012 Jeannot Luckenuik and his partner Diane Levasseur set out to become the first in the province to raise Wagyu. Fast forward to today, Wagyu Quebec has built something rare: a farm that encourages communities to purchase the whole cow, explore lesser-known cuts, and take a more thoughtful approach to how animals are raised.

What began as a major lifestyle shift has grown into one of Quebec’s most unique beef operations. Jeannot, a former rail worker from Abitibi, had always dreamed of life on a farm. So when he and Diane moved to Lefebvre in the late 90s, they went for it. Starting from scratch, they decided to raise Angus and Limousin cattle, learning by doing, and slowly building the confidence to run a successful herd. After years of working with traditional breeds, a passing remark from a well-known chef pushed Jeannot to start questioning what else was out there. That curiosity led him to discover Wagyu: a type of beef renowned for its intense marbling and melt-in-your-mouth texture.

At the time, local Wagyu was nowhere to be found in the province. Traditionally raised in Japan under strict lineage and feeding practices, Wagyu is considered one of the most refined styles of beef in the world. But with Japan no longer exporting live animals, getting started in Quebec meant finding another way. Jeannot and Diane tracked down embryos from a breeder in Washington, D.C., and began building their herd of F1 Wagyu (a cross between purebred and Angus). With no demand and little name recognition, the family got to work - educating chefs and customers, one cut at a time, on what sets their offering apart. 

Every great cut of meat starts with care behind the farm gates. Calves stay under their mothers  for up to nine months before transitioning to a diet of local grain, hay, fresh water, and spent barley from a nearby brewery. The cattle at Wagyu Quebec live a good life - each receiving daily human interaction to reduce stress and build trust. It’s a calm, low-pressure environment that shows through in every cut, with softer muscle and naturally tender results. And for good measure, there’s even a rotating brush onsite for unlimited back scratches. 

Wagyu Quebec is showing the value of buying the whole animal. By going beyond the usual cuts and introducing lesser-known parts, they’re helping people learn why using every inch of the cattle is the more sustainable choice. Nothing is wasted: classic steaks head to the grill, bones are saved for broth, fat becomes cooking butter, and sauces are made with rendered tallow. To maintain traceability, the animals are first brought to a nearby abattoir just 15 minutes from the farm, then aged for 21 days before being carefully broken down by Boucherie Coutu & Frères.

Curious by nature, Lufavores have always been open to exploring their full range. Encouraged by the growing interest, we’ve doubled down this year, ordering four steers to keep the Marketplace stocked. Over 15 cuts and products are now available just for Lufavores (with much more to come!), all made possible by a farm that’s kept its scale small and its practices thoughtful.