Texas Craft Wagyu began when Ben and Grace moved to North Texas after more than a decade living in Beijing, and set out to raise extraordinary beef. For over 16 years Ben’s family provided their pasture-raised beef exclusively to family and friends. After moving to Texas, Ben and Grace established Texas Craft Wagyu so others can enjoy the rich flavors of properly raised Wagyu beef, the same breed that becomes authentic Japanese A5 Wagyu and Kobe beef.

Our intensely marbled Wagyu beef is raised on our family ranch just north of Dallas, as well as by local family ranch partners. Every part of the journey to your table is designed for a superior eating experience.

Beef animals are finished on grain after spending the first part of their lives with the cow herd on pasture. This achieves a balance of buttery richness and beefiness.

Our average age at harvest is around 24-28 months. Because we allow our cattle to grow slowly, without added hormones, each cut of our Wagyu develops a unique flavor profile, from rich and buttery signature steaks, to the umami beefiness of the short ribs and roasts.

All our beef is dry aged, further enhancing its remarkable tenderness and flavor. Dry aging by hanging the entire carcass on the rail is time-consuming and expensive. We believe it is the best way to give you a superior eating experience.

Texas Craft Wagyu is available only in small batches and offered exclusively in the Dallas area.

We also offer Wagyu cattle as breeding stock for anyone who wants to raise their own extraordinary beef.