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.
I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.