Raising cattle in Leon County since 1958.
Walter and Marie Springman put the first cows on this place back in 1958. Their grandkids and great-grandkids are still out here working it, gathering horseback and calving in the same pastures, and watching the creek bottoms fill up after a good rain.
In 2018 we started raising registered Akaushi and took on every step ourselves, so the calf born here in the spring is the same one we haul to the processor and the same beef that ends up in your freezer.
How we raise 'em
This ground hasn't seen pesticide, herbicide, or synthetic fertilizer in years. The cattle graze native Post Oak Savannah, and our steers are born and finished here. It takes a little longer to raise a steer this way. We think the beef earns the wait.
About the beef
All Akaushi is Wagyu, but not all Wagyu is Akaushi. There are four Japanese Wagyu breeds, and the two most folks know are the Japanese Black and the Japanese Red. Akaushi is the Red, and the name itself means “red cow.” They were raised in the Aso Mountains of Japan, where they've held on tight to strong maternal and breeding instincts, and they're sturdier, more put together and more athletic than traditional black Wagyu.
It's the most coveted breed of the bunch, and in Japan they called it the Emperor's Breed and never meant for it to leave the country.
Ours are registered, and that registration stays with them all the way through processing. They're born, raised and finished right here in Texas, and when it's time we haul them ourselves to a processor in nearby Frankston, where the owner knows us by name.
Ranch merch
If you want to wear the brand around, here's where to get it.
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