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.
Gebbers Cattle is a 5th-generation cattle farm located in Brewster, Washington. The family first moved to Washington state for its rich timber industry, and quickly added cattle farming to their expertise.
Raised by one of America’s Wagyu pioneers and expert cattle breeders, this Wagyu-Angus beef from the Oregon coast is full of flavor and bright, beautiful marbling.
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.
Raised by one of America’s Wagyu pioneers and expert cattle breeders, this fullblood Wagyu beef from the Oregon coast is full of flavor and bright, beautiful marbling.
Pacific Rogue Wagyu, named for the ocean it abuts and the river that runs nearby, has been an entirely family-run operation since Robert Myron Knox established it in 1932. Today, his millennial great-grandchildren Jeffrey Knox and Felicia Knox Walker, together with their parents Scott and Karen, carry on the tradition of producing delicious steak on the Oregon coast.