15401 Decker Lake Rd.
Manor TX. 78653
(512) 801-1424 Bubba cell
(512) 560-7605 Donna cell
The History of Kay Ranch Wagyu Cattle and Genetics
In 1978 Bubba utilized the services of the first 4 Wagyu bulls imported from Japan to build his Wagyu cattle herd. In 1990 he sold that herd and 5 years later became ranch manager for Harrell Ranch producing Wagyu cattle for an all natural, organic Kobe beef program. The ranch was the only one of its kind in the United States.
Harrell Ranch was condemned under imminent domain laws by TXDOT to build the SH 130 toll road. The road split the ranch in half leaving only small non-contiguous parcels useless for ranching. After the condemnation, Bubba and Donna purchased some of the Harrell Ranch seed stock and have continued the breeding program at their ranch.
Wagyu is the Japanese breed that made Kobe beef famous. When crossed with other breeds, Wagyu cattle will increase marbling and tenderness. An added plus is that they provide exceptional calving ease. Wagyu were first imported from Japan in 1976.* Since that time the breed has been studied extensively by researchers at Texas A & M University, Washington State University, Kansas State University, and Pennsylvania State University. Their findings proved that Wagyu cattle have not only an amazing ability to accumulate marbling, but they have a fatty acid profile that is far superior to all other breeds in terms of health benefits.
Although some types of fat are more helpful than others, it is now understood that dietary fat is necessary for human health. Beef contains a variety of fatty acids, including monounsaturated, saturated, polyunsaturated, and essential fatty acids. The fatty acid profile of the Wagyu breed is unique in that it is significantly lower in saturated fat and much higher in healthy monounsaturated fat. Its ration of MUFA to SFA can be as high as 3 to 1, which compares to a 1 to 1 ratio in Western breeds of cattle. Along with foods such as nuts and olive oil, Wagyu beef is a significant source of MUFA. It also offers the highest percentage of conjugated linoleic acid (CLA) of any foodstuff. CLA has antioxidant properties and can reduce body fat.
It is the taste and texture, however, of Wagyu beef that has made it so special. It has an intense, buttery flavor due to the high degree of marbling. Marbling is the small white flecks of fat mixed in with the lean meat. This unique genetic trait makes the beef unequalled in tenderness and juiciness.
The general American public for many years has been indoctrinated with the idea that all fat is bad. All our meat products had to be totally fat free…..no white flecks. This resulted in tasteless and tough beef. The recent studies, however, are reeducating us and now the public expects a much more rewarding beef dining experience. The Wagyu cross, particularly with Angus, ensures that you will have a tastier, more tender product.
Wagyu cattle are extremely fertile, have small birth-weights, docile temperaments and adapt to any climate with ease. They are the ultimate cross for any beef breed and a stand alone outstanding product.