Ranching Since 1976.
Japanese Wagyu genetics, Texas Angus cattle, and 1,100 acres outside Sulphur Springs — raised on water from our own aquifer and grass we grow ourselves.
Texas-raised. Chef-trusted. Worthy of the table.
The 76 Stands for 1776.
The name is a nod to American independence — and to the values we still ranch by. Cattle have grazed this land since 1976. We took it over in 2021 with one goal: raise the best beef in Texas, and do it the way it used to be done.
Named for 1776
American history, American values — the standard we hold ourselves to.
Cattle since 1976
This land has carried cattle for nearly fifty years before we ever got here.
Ours since 2021
We bought it to build an Angus-Wagyu program that didn’t exist in East Texas.
Rolling Pasture, Deep Water, and Fifty Years of Fertile Ground.
Our ranch sits outside Sulphur Springs, Texas — rolling pastures, multiple watering holes, and the kind of abundant rainfall that cattle thrive on. For fifty years before us, this was a dairy. That legacy left the soil rich, and we’ve been building on it ever since.
Our own aquifer
The property sits over an aquifer. Our cattle drink fresh well water pulled straight from this land — never municipal water we can’t vouch for.
Rain-fed pasture
East Texas rainfall keeps our grass growing and our herd healthy in a way drier country simply can’t match.
Fifty years of dairy ground
Decades of natural fertility built this soil. We feed it, plant it, and water it from our own resources.
Japanese Wagyu. Texas Angus. One Herd.
We set out to bring elite Japanese Wagyu genetics into our Angus program — not to chase a trend, but to reach a level of quality the grocery-store supply chain simply doesn’t produce. People told us we were crazy to try it in East Texas. The carcass data settled the argument.
Angus alone: 40–45% Prime
That’s the ceiling for a conventional Angus program, and it’s where most of the market lives.
Our F1 Wagyu-Angus: 95% Prime+
Adding Wagyu genetics transformed the outcome. Of the cattle we finish, roughly 95% grade Prime or better.
Built for the white-tablecloth standard
We built this program for high-end restaurants first. That bar is what you get in every box.
Graded to Japanese Standards. Recognized Three Years Running.
USDA grading tops out where our program starts. Like other serious Wagyu producers, we grade against Japanese Wagyu specifications using a Japanese grading camera — a far finer instrument for measuring what actually matters in a premium cut.
Triple Crown Winner
Three years in a row — the industry’s recognition of what this program produces.
Marbling
Recognized for marbling on our F1 and full-blood Wagyu.
Lipid Profile
The fat composition that gives our beef its texture and flavor.
Tenderness
Judged most tender — the difference you feel on the first bite.
95% Prime or Better
Not a marketing number — it’s what our carcass data returns.
The Napa of Beef.
Beef takes on the character of what it eats — the same way wine takes on its ground. That’s why our feed program is the thing we guard most closely. We grow it, ferment it, and mix it ourselves, right here.
Rye grass silage — 50 to 70% of the ration
We chop our own rye grass green, pack it, and let it ferment. It’s protein-rich, native to our cool season, and it’s where our distinct flavor comes from.
Coastal Bermuda hay for roughage
Bermuda through summer, rye from November to April — we double up on the land so the program never stops.
Steam-flaked corn & a balanced finish
Steam-flaking cracks the corn so it digests properly. Blended with distillers grains, cottonseed hulls, minerals, and molasses through a total mixed ration.
Regenerative by inheritance
Fifty years of dairy waste redistributed onto this ground built the fertility. We fertilize, plant, and irrigate from our own resources.
Three Barns the Size of Football Fields.
We control the one thing most ranches can’t: the environment. Our cattle finish under roof — protected from heat, wind, and rain, with misters and fans running when Texas turns brutal. It’s how we keep a herd of roughly 4,000 head healthy and consistent.
We ride out every day
Same as the cowboys did. Every morning our crew rides the pens looking for any animal that’s off. Anything that needs attention is pulled from the program.
Under 1% loss
That number is the clearest measure of how this herd is cared for.
A rolling monthly schedule
Most operations calve twice a year. We bring calves in every month, on a rolling schedule — steadier animals, steadier supply.
No growth hormones. No antibiotics.
Never. Not in our herd, and not in the grower group raising cattle to our genetics and our feed program.
We Can Tell You Where It Came From.
Every animal in our program carries our genetics and eats our feed. Calves raised in our grower group are weaned and brought into our facility to finish. That’s what makes real traceability possible — and it’s the whole reason to buy from a rancher instead of a supply chain.
One genetic line, one feed program
Our grower group raises to our standard, on our genetics, with no hormones and no antibiotics — then finishes here.
Processed in Fort Worth
At a USDA-inspected facility where we hold total control over every specification and every cut.
Dry-aged on our terms
Our dry room’s mold culture is what develops the flavor — 45, 75, and 90 days, depending on the cut.
Deliberately limited
We’re not a large company, and we don’t intend to be. Staying small is how the ranch-to-table promise stays true.
Why It Shows Up on Your Plate.
All of this control exists for one reason: the meat that reaches your table. Our beef carries a deep, beefy, grain-sweet flavor profile that comes straight from the rye grass we grow. Most of the time, all it needs is salt and pepper.
- Worthy of the table
- Trusted by chefs
- Premium, but real
- Consistent from order to order
- Texas-Raised
- Chef-Trusted
- Ranch-to-Table Control
- Premium Quality
- Consistent Standards
- Delivered With Care
Raised in Texas. Trusted by chefs. Delivered with the care your table deserves.
Why It Stays in Texas.
Keeping OP76 rooted in Texas isn’t nostalgia — it’s how we protect identity, pride, and a real connection to the land the product comes from.
Texas roots keep us close to the source, accountable for quality, and proud of every cut that leaves the ranch.
Taste the Standard.
See what sets OP76 apart, then start with a curated box of premium Texas-raised beef and pork.
Texas-raised. Chef-trusted. Worthy of the table.