Texas Craft Wagyu began when Ben and Grace 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.
Our lavishly marbled Wagyu beef is raised on our ranch in North Texas 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 at least 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, saké, and long slow meals with friends and loved ones.
Texas Craft Wagyu is available only in small-batches and offered exclusively in the DFW area.
First-generation ranchers Tom and Judy Shaw run Cardinal Ranch together with the next generation, their son Ben Shaw and his wife Grace Bai-Shaw. In addition to fullblood Wagyu and other cattle breeds, they raise goats and poultry. They believe in giving the animals under their care a life worth living, and continually improving their stewardship of the land.