I am a fourth-generation rancher. We sell feeder cattle to a lot of the top Wagyu meat companies in the US and a lot of our cattle end up in the top restaurants in the US and overseas. Our concept is to take this meat directly to the public as whole or half carcasses and make it affordable to more people.
Typically, the steak you eat at a restaurant has come from a steer who has been owned by 4 – 5 people from birth to harvest. At Kobe Beef of Texas, we own from birth to harvest with no middle man and we ship direct to you, saving you thousands of dollars.
We are a boutique ranching operation, practicing socially responsible and sustainable resource management to ensure optimum care for each individual animal. Our ethical practices allow us to guarantee 150 animals per year.