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About Us
Our Mission
Our Mission
Our Mission
I set out to raise the perfect steak. Which begs the question, what is the perfect steak? It’s well-marbled. It has a good flavor. It doesn’t have chemicals or antibiotics or hormones. The animal had a good life and died humanely. That is the perfect steak.
Our Method
Our Mission
Our Mission
I started with four breeds of cows: Angus, Beefmaster, Brangus and Akaushi. I AI’d them with top-quality Akaushi (red wagyu) bulls. The calves were all born on our ranch in Austin County, Texas. All of the calves grow to a year old with the herd on rich black land parie soil that is not treated with any pesticides or herbicides. The heif
I started with four breeds of cows: Angus, Beefmaster, Brangus and Akaushi. I AI’d them with top-quality Akaushi (red wagyu) bulls. The calves were all born on our ranch in Austin County, Texas. All of the calves grow to a year old with the herd on rich black land parie soil that is not treated with any pesticides or herbicides. The heifers stay with the herd to make 3/4 akaushi calves when they become mamas. All of the bull calves are castrated and fed out on pasture with supplemental corn and rations - they are free to roam and socialize and live pampered lives. They are fed according to the purchaser’s preference to 100, 150, 200, 250 or 300 days. And they are butchered at the purchaser’s desired age (16-30 mo old). Every animal has a name, it is respected, it is delicious and it is appreciated.
Our Product
Our Mission
Our Product
We strive to make prime beef. The marbling comes first from the genetics (wagyu lines) and is augmented by the days on feed. The longer the feed (all else equal) the more marbling (with diminishing returns beyond a certain point). The size of the steak is determined by the genetics - mostly of the mom since Akaushi bulls are not huge - a
We strive to make prime beef. The marbling comes first from the genetics (wagyu lines) and is augmented by the days on feed. The longer the feed (all else equal) the more marbling (with diminishing returns beyond a certain point). The size of the steak is determined by the genetics - mostly of the mom since Akaushi bulls are not huge - and the age of the steer - older steers are bigger to a point. Flavor is a combination of the age of the animal (older=beefier all else equal) and the aging of the carcass (dry and wet aging). We also think steaks taste better when the animal lived a good life, eating good grass and good food untainted by chemicals, drinking clean water, with plenty of space and surrounded by family. Tastes better to me anyway.