About the ranch

Walter and Marie Springman put the first cattle on this place in 1958. Three and four generations later, their grandchildren and their children still work the same post oak country in Leon County: gathering horseback, calving in the same pastures, watching the same creek bottoms fill up after a rain.

What changed came in 2018, when we brought in Akaushi genetics and went completely vertical. The calf born here in the spring is the same animal that goes to the processor, and the same beef that ends up in your freezer. One ranch, one herd, one set of hands from the pasture to the package.

How it's raised

This ground hasn't seen pesticide, herbicide, or synthetic fertilizer in years. The cattle graze native post oak savannah, and everything we feed on top of that is organically sourced. Our beef steers are born here and finished here, on the same grass, which is how we're able to speak to every day of their lives.

It takes a little longer to raise a steer this way. We think the beef earns the wait.

100% grass-fed and grass-finished beef is available on request.

Texas Akaushi

Akaushi, Japanese Red Wagyu, is the breed behind the marbling. Ours are registered, and the designation follows the animal through processing.

Texas Beef

Born, raised, finished, and processed in Texas. Our animals go through East Texas facilities, close enough that we haul them ourselves.

Prime

The top USDA quality grade, awarded for marbling. Akaushi genetics and an unhurried finish are what carry our beef there.