Daniel and Ashley Squyres, Yoakum, Texas.
We first tasted Wagyu beef more than a decade ago and became convinced it was where high-quality beef was heading. Interest in the breed has since quadrupled, and we have spent those years building a herd rather than chasing the market.
Our cattle are foundation-based, direct descendants of the very first Japanese Wagyu brought to America. We have used technology steadily to sharpen the genetics, and today some of the most valuable cattle in the world are born here and live out their lives here.
We focus on quality rather than quantity. That is why we sell one animal at a time, why every package of beef carries the registration certificate of the animal it came from, and why we would rather you visited and saw the herd for yourself than took our word for any of it.
We would also rather work with other breeders than compete with them. Our genetics are placed with Wagyu operations across the country, and when our partners do well, so do we.
