Tucked away in the Fingerlakes Region of New York, Autumn’s Harvest raises 100% grass-fed, grass-finished Murray Grey cows. While not too common in the US, Murray Greys are a popular species in Australia and New Zealand known for growing big and meaty on a pure grass diet. Raised by husband-and-wife team Tim and Sarah Hawes, Autumn’s Harvest beef is robust and beautifully marbled.
Ellsworth, Kansas used to be known as the “wickedest” cattle town in Kansas. During the famous cattle drives of the 1870s, cows outnumbered people 75:1.
These days, Ellsworth doesn’t attract as many roving cowboys, but it’s definitely still cattle country.
Allen and Shawn Youngman, a Father and Son duo, are behind Youngman Farms, a pasture-raised, grain-finished cattle farm located in the drumlin hills of Wayne County, New York. The Youngmans have been dedicated to various types of farming over the years, including fruit, dairy, eggs, row crops and livestock. Both of Shawn’s grandparents grew up on farms and started their own, selling milk, eggs and fruit. Over the past 25 years, Shawn’s dad, Allen, took over running Youngman Farms —but it wasn’t until 10 years ago that beef became the cornerstone.
Zach Miller grew up on his grandfather’s farm in Charlottesville, Virginia when it was still a “gentleman’s farm” for racehorses. But Zach and his parents wanted to take the family legacy in a new direction. Zach wanted to see the farm—his childhood home—preserved as a profitable model of an alternative to industrial agriculture. That meant great-tasting steaks, healthy grasses, and a land stewardship that could continue long into the future.
It was 30 years ago when Gary and Beverly Yamamoto saw a dream come to life. After years of visiting and developing a strong bond with Shogo Takeda, a longtime Wagyu legend in Japan, the American Takeda cattle herd, in its entirety, became the Yamamoto’s very own. With a ranch in Texas, the Yamamotos could now care for these beloved Wagyu in the rolling hills of Palestine. The Yamamotos also sell their herd’s prized genetics to other Wagyu ranchers across the country.
In the fertile lands of the Gypsum Valley outside Salina, Kansas, brothers Jack and Jerry Cossette are raising Purebred Wagyu that's deliciously earthy-flavored, beefy and astonishingly marbled. The Cossette family has been raising Angus cattle since the ‘80s, but it wasn’t until 2008 that they switched to raising the Japanese Wagyu breed.
Larry Tebben and his wife Michele believe in living a holistic life and knowing where things come from, which is why they’re committed to raising Fullblood Black Wagyu at Tebben Ranches in Floresville. Over the past 12 years, Larry has built a strong herd with extremely good marbling.
“It’s been my passion since I discovered it,” Larry says. “I always believed that when you have a passion for something, you’re going to become very good at it.”
Downhome in Burton, Texas — 5 Star Wagyu Ranch blossomed out of a drought. In 2012, the terrible drought forced the Siff family to adapt their ranching approach drastically after raising commercial cattle for 25 years. Today, Sherwin Siff and his wife exclusively raise almost 100 Wagyu cattle on 300 acres of open pasture.