Wagyu, Texas ... Enjoy the taste of Home

We will be selling limited cuts of a FB (100% wagyu) in March, 2023. We will also have halves, quarters and other cuts of a F1 (50% Wagyu-50% Simmental) in June, 2023.  All are custom processed locally with either a Texas Stamp or USDA stamp. If there is not enough interest in the larger we will also consider bundles of different smaller cuts sold as if you are purchasing part of the animal before processing. Pricing to be updated but be sure to reserve early. Deposits required on quarters and halves.

Our feeding program is all natural- Grass, Hay, and Alfalfa pellets for protein. No Grains.

Why no grains? Because with the natural genetic Wagyu marbling we don't need it!! This provides the rich grass fed taste with marbling you would not normally get.

Wagyu is often known in the states as “American Kobe”. Kobe is actually a wagyu grown in the Kobe region of Japan and not grown in the US. A few US restaurants do fly in cuts of Kobe. 

Why Wagyu? 

The Japanese only used their cattle for work over 2000 years. The wagyu cow was first imported into the US in 1976. 

As as many have discovered, the fat transcends thru the muscle to allow for not only tender, but extremely flavorful meat. No other genetics of beef allow for this. Not only is the fat studied to be lower in cholesterol, it also “cooks out” at low melting points. 

Due to the slower growth, smaller size, and superior taste, the price is also higher.

So give it a try and you may never be satisfied with average beef again.