Texas Wagyu Association Established

In May of this year a group of progressive Texas cattle producers formed the Texas Wagyu Association in response to a growing interest in the Wagyu breed.  Wagyu is the Japanese breed of cattle mainly known as Kobe beef.  Wagyu beef is highly marbled with a rich buttery flavor.  What is not so widely known is that research has shown the beef to be high in mono-unsaturated fat making it a healthier beef choice.  Other breeds when crossed with Wagyu result in a better marbling product with higher yield grades.  Wagyu cattle are also known for their fertility, feed efficiency and calving ease.

There are currently 42 members in the association representative of Texas, Colorado, Oklahoma, and Louisiana.  Officers of the association are Ralph Lee, Hamilton, Texas, President and Burch Wallace, Paradise, Texas, Vice-President.  Directors are Don Brown, Valley View, Les Crane, Wimberley, Bruce Hemmingson, Pittsburg, Bubba Kay, Manor, and Rex Ralston, Gruver. Brandi Murphree of Hamilton is Secretary.

The association is already planning their first annual Wagyu production sale to be held at the Fort Worth Stockyards March 13, 2010.  In conjunction with the association’s goal to promote Wagyu cattle and beef, members have entered into a Wagyu bull test with PX Feeders in Evant.  This test will provide much needed data regarding feed efficiency, growth, and ultrasound data for rib eye, marbling and back fat.  Members also have Wagyu heifers in a development program with PX Feeders.  The test began in early October.

For more information regarding the Texas Wagyu Association or the advantages of Wagyu cattle, please contact Ralph Lee, (254) 223-3557 or visit the website at www.texaswagyuassociation.org.

Article appearing in Weekly Livestock Reporter October 26, 2009 edition