The marbling of Japan. The flavor of Texas.

We’re crossing our Black Angus herd with full-blood Japanese Wagyu genetics to produce some of the best beef money can buy — and selling it the way it ought to be sold. Direct from the ranch. No grocery-store markup. No mystery cuts. Just clean, well-raised meat in your freezer for the better part of a year. The first quarters drop in 2026. Waitlist members get 48-hour first access before we open it up.

What makes our beef different.

  • Slow-grown on grass

    Our cattle aren’t rushed. They live on Texas pasture, eat what they’re meant to eat, and finish on a careful grain program that builds the marbling Wagyu is famous for — without the feedlot shortcuts.

  • No middleman pricing

    Most premium beef passes through three or four hands before it hits your plate. Ours goes from our pasture to a USDA-inspected processor to your freezer. That’s it. You get better meat for less.

  • Cut to your specs

    When your quarter is ready, you tell the processor exactly how you want it cut, ground, and packaged. Want more brisket and fewer roasts? Done. Thicker steaks? Done. Ground packed in 1-pound bags? Easy.
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How it works.

  • 01. Join the list

    Drop your email below. We’ll notify you 48 hours before quarters go live.

  • 02. Reserve your share

    Pick a quarter (~110 lbs) or half (~220 lbs). Pay a deposit to lock it in.

  • 03. Cut sheet

    Once your animal is ready, tell us how you want it cut. We’ll walk you through it if it’s your first time.

  • 04. Pick up or delivery

    Pick up vacuum-sealed and flash-frozen at the ranch, or we’ll deliver locally for a flat fee.
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What’s in a quarter

Roughly 110 pounds of beef. Months of meals.

A typical quarter from our cattle yields:

✦ Ribeye, NY strip, sirloin, and tenderloin steaks
✦ Chuck roast, rump roast, and brisket
✦ Short ribs and stew meat
✦ Approximately 40–50 lbs of ground beef
✦ Soup bones and fat trim (on request)

Exact yield varies by animal and cut sheet. We’ll walk you through the options before processing — no surprises.

Pricing & logistics.

We’ll publish exact pricing closer to launch, but here’s the shape of it. Quarters land in the $X.XX/lb hanging weight range, plus a flat processing fee paid directly to the butcher. Halves are slightly less per pound. All-in, you’re typically looking at the equivalent of $9–13/lb of finished, packaged beef — better than grocery-store ground, for ribeyes and tenderloin you’d pay $30+/lb for at retail.

Deposit: $200 at reservation, balance due before pickup.

Pickup: At the ranch in [Town], TX. We’ll coordinate timing once your share is processed.

Delivery: Available within ~100 miles for a flat fee, or we’ll work with you on long-haul refrigerated shipping.

Storage: Plan for ~4 cubic feet of freezer space per quarter. A standard chest freezer holds two quarters comfortably.

Questions, mostly answered.

When will the first quarters be available?

We’re targeting late 2026 for the first batch. Animals take time, and we’d rather get it right than rush it. Waitlist members get the first heads-up.

How much freezer space do I need?

A quarter (~110 lbs of finished beef) needs about 4 cubic feet — roughly half of a standard chest freezer. A half needs about 8 cubic feet, or one full chest freezer.

Can I pick exactly which cuts I get?

Mostly, yes. You can adjust ratios — more ground, fewer roasts; thicker steaks; specific bone-in or boneless preferences — within what the animal yields. We’ll walk you through the cut sheet before processing.

How is your beef different from grocery store Wagyu?

Most “Wagyu” at retail is Wagyu-crossed but finished in conventional feedlots, then sold through three layers of distribution. Ours is raised on the same pasture from start to finish, finished carefully, and sold direct. You’re paying for the meat, not the supply chain.

Is the beef organic / grass-fed / hormone-free?

Hormone- and antibiotic-free, yes. Pasture-raised, yes. Not certified organic — that certification is expensive and we’d rather pass that cost-savings to you than to a paperwork process. Grass-fed for most of their lives, with a careful grain finish to develop the marbling Wagyu genetics make possible.

Can I buy individual cuts instead of a quarter?

Not initially. Selling by the quarter and half is what makes the pricing work and keeps our operation lean. We may offer individual cuts down the road — waitlist members will hear about that first too.

What if I’m not local to Texas?

We’re starting with local pickup and regional delivery. Long-haul shipping is possible but adds significant cost. If you’re far away and seriously interested, get on the list and email us — we’ll figure something out.

How do I know when my share is ready?

We’ll email you when your animal goes to processing, again when cut sheets are due, and a final time when your beef is ready for pickup or delivery. The whole process takes about 2–3 weeks once an animal is selected.

What if I change my mind after putting down a deposit?

Deposits are refundable until your animal is sent to processing. After that, the meat is yours.

Bred for better. Raised for you.

We started this because we wanted better beef on our own table. Turns out a lot of folks want the same thing. Get on the list — we’ll keep you posted.

Join the Waitlist