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.
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.
Fifth-generation Texan Weldon Mahan and his wife Jennifer are the heart and soul of Mahan Wagyu in Silverton, Texas, near the Palo Duro Canyon. A member of The Texas Wagyu Association and American Wagyu Association (AWA) where he’s served as President-CEO and Chairman, Weldon Mahan comes from a long line of ranchers, beginning with Moses Mahan in the 1800s.