Kingfisher Ranch

Established in the 1840s by the Hubert family as a cotton farm. The farm was converted to dairy and raising beef cattle in the 1940s. The current owners have been raising Black Angus beef cattle since 1997. Most recently, in partnership with Routt Family Farm, we have been breeding and raising quality F1 Wagyu beef cattle.

The ranch is located in the beautiful wooded rolling hills of east Chappell Hill, Texas, with fabulous views over the Brazos River valley. The healthy (herbicide & pesticide free) low-stress environment produces excellent grazing for our cattle and they always have access to fresh water and ample shade.

Sustainability

We practice using and protecting our natural resources responsibly, so they are available for future generations. Much of the ranch acreage is mature natural woodlands some of which is riparian. We regularly plant new trees and we mulch deadfall and trimmings.

What is Wagyu

‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.

Wagyu initially were used as draft animals in agriculture, and were selected for their physical endurance. This selection process favored animals with more intra-muscular fat cells – ‘marbling.’

Due to the selective breeding that was used to store more intramuscular fats, the Wagyu breed produces a superior cut of beef compared to most other breeds.  When it comes to beef quality, more intramuscular fat means more marbling – resulting in higher carcass grading.  The majority of Wagyu carcasses grade as prime.  And, in fact, they often times grade above prime – meaning the USDA scale doesn’t formally account for such highly marbled beef.

With one bite of Wagyu beef, you will be hooked!  It will be the most tender, flavorful, and rich cut of beef you have ever tasted!

Wagyu – The Healthier Option

The health benefits of Wagyu are are claimed in several scientific studies. A study published in 2016 states Wagyu beef has higher amounts of monounsaturated fats than other meats. Monounsaturated fats can lower LDL cholesterol (the ‘bad’ cholesterol) and increase HDL cholesterol (the ‘good’ cholesterol). It even states within the study that potentially, it could reduce the risk of cardiovascular disease. For this reason, monounsaturated fats are also known as ‘heart-healthy fats.’

Pennsylvania State University published a positive study in 2011 (published in the American Journal of Clinical Nutrition). The PSU study concluded that eating monounsaturated fatty acids – contained in Wagyu in high levels – is better for your heart than eating specially formulated lean products.

As well as a better ratio of monounsaturated fats to saturated fats, even the saturated fat in Wagyu is unique. Around 40% of the saturated fat in Wagyu meat consists of stearic acid, which contributes to keeping the impact on cholesterol levels low.

Conjugated linoleic acid (CLA) is found in Wagyu meat and is believed to help boost our health. It may help decrease the risk of heart disease and type 2 diabetes, and contribute to weight loss. Wagyu is a great source of CLA and contains approximately 30% more than other cattle breeds.