Texas Craft Wagyu began when Ben and Grace (Yujiao Bai) moved to North Texas after more than a decade living in Beijing, and set out to share their unique food experiences in Asia. For over 16 years Ben’s family sold their pasture-raised beef exclusively to family and friends. After moving to the family ranch Ben and Grace set up Texas Craft Wagyu so that others could enjoy the rich flavors of properly raised Wagyu, the same Japanese breed that becomes highly prized Kobe beef and A5 Wagyu.
Our intensely marbled Wagyu beef is raised on our ranch just north of Dallas, as well as by local family ranch partners. Every part of the journey to your table is designed for a flavorful eating experience.
Because we allow our cattle to grow slowly, without hormones like nature intended, each cut of our Wagyu develops a unique taste profile, from rich and buttery prime steaks, to the umami meatiness of the short ribs and roasts.
All our beef is dry aged for 30 days, enhancing its remarkable tenderness and flavor. Dry aging is time-consuming and expensive. We believe it is the only way to give you a remarkable eating experience.
Our Wagyu pairs perfectly with wine, craft beer, and long slow meals with friends and loved ones.
Texas Craft Wagyu is available only in small-batches and offered exclusively in the Dallas area.
First-generation ranchers Tom and Judy Shaw run Cardinal Ranch together with the next generation, their son Ben and his wife Grace. They believe in giving the animals under their care a life worth living, and continually improving their stewardship of the land.
Bruner Family Ranch
The Bruner family has raised cattle in Texas for over 75 years. They have witnessed first hand the ups and downs of cattle cycles, extreme weather and volatile economic challenges. One thing has remained steady throughout the years – their commitment to producing the finest quality cattle available.