The things people ask before they buy.

Hanging weight is the carcass on the rail after the hide, head, and organs are removed, which is roughly 60 to 64 percent of the live animal. It is the standard way whole-animal beef is priced, and it is the number your total is calculated from at $14 per pound. What you carry into the house is smaller again: about 60 to 65 percent of hanging weight, once everything is cut, trimmed, and boned.

A quarter comes home as roughly 105 to 145 pounds of packaged beef, a half as 210 to 290 pounds, and a whole as 420 to 585 pounds. The spread depends on the animal and on your cut sheet. Requesting more bone-in cuts leaves you with more weight, while more boneless cuts leaves you with less.

Because nobody knows it until the carcass is weighed. Every animal finishes differently. We give you a range at the start, tell you the exact figure the moment the hanging weight comes back, and never cut anything before you have seen that number.

This is the question worth asking any beef seller, and we will answer it plainly on the phone before you commit to anything. Confirm it with us directly so there is no surprise on the final invoice.

Your share is held against a specific animal, and we will explain exactly what is due and when before anything is reserved. No payment is taken through this website at any point.

From reserving a share to beef in your freezer is typically a matter of weeks rather than days, because the animal has to be processed and hung. We will give you real dates when you reserve, not an estimate.

Roughly four cubic feet for a quarter, seven for a half, and fourteen for a whole. A quarter can just about work with a large refrigerator freezer plus a little chest space, but a dedicated freezer makes it far easier. Running out of room mid-delivery is the single most common mistake we see.

Vacuum sealed, labeled by cut, and delivered frozen. Each package carries our own private label and the weight, so you know what you are pulling out of the freezer.

Vacuum-sealed and kept properly frozen, this beef keeps well past a year without meaningful loss of quality. Most families work through a quarter long before that becomes a question.

The cut sheet is where you decide steak thickness, roast size, how much of the animal goes to ground beef, and whether you want bones and organs. If you have never done it, say so. We guide first-time buyers through it every time and will recommend a sensible starting point.

Yes. The fat renders at a lower temperature and there is a great deal more of it, so Wagyu steaks want a hotter, shorter sear and a lower final temperature than you would give a lean cut. Portions are smaller as well, and most people find a Fullblood Wagyu ribeye feeds more than they expect.

Yes, and we would rather you did. The animals are hand-fed and many are halter trained, so you can walk right up to them. Call ahead and we will set a time.

We deliver frozen within 60 miles of Yoakum, covering Victoria, Cuero, Gonzales, Shiner, Hallettsville, Schulenburg, Edna, and Goliad, and the country between them. That radius does not reach San Antonio, Austin, or Houston. If you are further out, you are welcome to collect from the ranch.

Most beef sold as Wagyu in the United States is crossbred, often a quarter or an eighth Wagyu genetics. Ours is 100 percent Fullblood, DNA verified, registered with the Australian Wagyu Association, and descended from the original Japanese imports. You also know which animal your beef came from, which is not something a grocery case can tell you.

32 to 34 months. Commercial beef is typically finished near eighteen months, so ours are carried close to twice as long. That is the single biggest reason the marbling looks the way it does. Intramuscular fat of this kind is laid down slowly or not at all, and there is no way to hurry it.

They are pasture-raised on Cheyenne II Bermuda, an improved bermudagrass cultivar planted for this ground, and finished on a grain-based ration built specifically to develop marbling. Calves get a free-choice 14.5% creep blend formulated for Wagyu and stay with their dams until 210 days.

We do not decide it ourselves. Every year we send soil, standing forage, and hay samples from this ranch to Texas A&M, where a nutritionist analyzes them and tells us exactly what to supplement, both what the forage is short on that year and what to add to close the gap. We feed to those recommendations, so the ration changes from year to year as the analysis does.

Calves are vaccinated and do not receive non-therapeutic antibiotics. See the feed questions above for what they are actually raised and finished on.

Yes. We sell registered Fullblood Wagyu private treaty, and our genetics are placed with Wagyu operations across the country. Every animal is RFID tagged at birth and tracked in CattleMax, and buyers receive a complete event history at transfer.