About Us


At our ranch ” Rock’n R.T. Cattle, Co.” tucked away in the beautiful landscape of Beckville, Panola County, Texas, we raise only the finest Pure Wagyu and American Wagyu F-1 cattle. Our cattle are grass fed and provided an all-natural high protein feed mix customized by a licensed cattle nutritionist, absolutely no growth hormones, or enhancers from start to finish. Our cattle are wormed and vaccinated per industry standards and any cattle treated with antibiotics are separated from our beef program according to industry regulations. We have a multi-pasture ranch with lush grasses and plenty of grazing room. Our pastures have plenty of shade and the cattle are provided seasonal fresh grass, hay and minerals in addition there is an abundance fresh water. Our finish feed lot is unique as we cater to the comfort of our cattle. It has been proven in Japan by adding quality of life to these cattle it has a dramatic positive effect on the quality of the beef they produce. We have emulated the Japanese way of raising Wagyu in that Rockin Rt Cattle, Co. is one of 3 facilities, we are aware of, in the United States that is an indoor semi enclosed facility. Inside the facility the cattle are provided unlimited feed, hay and water. Every weekend the cattle are turned out in the pasture to mix and mingle while at the same time stretching and working their joints. The Wagyu breed are very social animals and easy to work with. Come visit us today - there’s something special just waiting around every corner…


Wagyu beef originates from Japan and is considered by many the best beef on the planet. With the name meaning “Japanese Cow” (wa = Japanese, gyu = cow), it can be found in four different types of Japanese cattle. Though it is known to be expensive and difficult to attain, the preparation and great care for a prominent Wagyu cut can be a delicious and worthwhile endeavor to embark on.

Wagyu is different from other types of beef. After all, it is the most desired and highly regarded meat across the world. Wagyu beef is distinctive because it is highly marbled. Marbling refers to the visible layers of intramuscular fat which appears as striking white/cream flecks within the red muscle.  Due to the unique genetics of the cows and the Wagyu cultivation process, the meat contains a higher percentage of fatty acids than ordinary beef, giving it a higher marbling score. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness, and flavor.

Some say, there is too much fat and not enough beef. But the naysayers are underestimating the fat/marbling in Wagyu and, in our educated opinion, dismissing one of the “superhero” attributes of Wagyu beef. The fat/marbling in Wagyu is what translates into the amazing, next-level flavor and melt-in-your-mouth quality Wagyu consumers boast about.

In addition, the fat in Wagyu is unique. It’s a soft fat with a low melting point, which is partly due to its high proportion of monounsaturated fats. The low melting point allows the fat to break down at a lower temperature than other beef. This means that the Wagyu beef at the end of your fork is extremely tender, juicy, and pleasing to the most discerning palate.