Texas Wagyu
At LEECO Farm, our Texas Wagyu Cattle are raised in a caring and sustainable manner. They roam freely in open pastures and feed on grass and hay from our own land. Our Wagyu bull, bred at the Rocking 711 Ranch in Edna, TX, combines the best qualities of the breed. Because of the intentional genetic program of owner Rocking 711 Ranch Jim Long, our beef is tender and highly marbled. By breeding our Wagyu bull with our Black Angus cows, we aim to provide our community with top-quality beef. It is hormone-free, antibiotic-free, and a product that we believe, everyone deserves.
The American Wagyu
Bloodlines Matter.
The Wagyu breed has been gaining in popularity with cattle producers worldwide. Consumer demand has grown rapidly for beef products from the breed of cattle known around the world for being more healthful than beef from other breeds of cattle while also being renowned as the ultimate beef-eating culinary experience.
Between 1976, when the four original fullblood Wagyu bulls were exported from Japan, through 1993 when the first fullblood Wagyu females were exported from Japan, all Wagyu animals born outside of Japan were “percentage” Wagyu, with producers striving to breed their herds up to purebred status and above using the very limited number of bulls that had been exported from Japan. The four original fullblood Wagyu bulls exported from Japan to the United States in 1976 were:
Mazda, from Tottori, of the Kedaka line
Mt Fuji, from Hyogo, of the Tajima line
Rueshaw, from Kumamoto, a Red Wagyu of the Kumamoto Red line
Judo, from Kumamoto, a Red Wagyu of the Kumamoto Red line
In 1997 the Japanese government officially declared Wagyu a national treasure and banned all further exports of live animals and genetics, and no additional Wagyu are known to have been exported after this. (Source: Rocking 711 Ranch)
Ultimate Culinary Experience.
Wagyu (pronounced “waa-gyew”) were originally draft animals used in agriculture in Japan, and were selected over a long period of time for their physical endurance. This selective breeding process with a goal of producing good draft animals, over many generations, favored the breeding of animals with more intra-muscular fat cells.
This intra-muscular fat, which the beef industry refers to as “marbling”, provided a readily available energy source, which allowed these animals to release large amounts of energy in a burst of work as draft animals.
Wagyu cattle arguably produce the best quality beef in the world, a beef product that is tender and highly marbled, with a low melting point fat that “melts in your mouth”. Wagyu beef is also more healthful than beef from other breeds of cattle due to a higher ratio of monounsaturated fatty acid as compared to saturated fatty acid.
Wagyu cattle produce very low birth weight calves, grow and mature slower and as adults are somewhat smaller than most European breeds. Wagyu have wonderful dispositions, breed earlier and live longer than European breeds, and are highly adaptable to a wide range of climates and terrains. (Source: Rocking 711 Ranch)
We at LEECO Farm believe that the quality of our food matters, and so we have invested in the top genetics to provide the ultimate (and healthiest) culinary experience for our community.
American Wagyu Family Tree (Source: Rocking 711 Ranch)
★★★★★
“Wagyu are genetically predisposed to produce excellent quality beef. Wagyu cattle arguably produce the best quality beef in the world, a beef product that is tender and highly marbled. Wagyu beef is also more healthful than beef from other breeds of cattle due to a higher ratio of monounsaturated fatty acid as compared to saturated fatty acid.”
Jim Long, Owner, Rocking 711 Ranch