From Hobby to Herd: How It All Started
What started as a hobby more than a decade ago has grown into a purpose-driven cattle operation. Our goal was to raise great-tasting beef while building a sustainable family ranch. That vision became reality at Circle J Ranch, where our cattle thrive on high-protein native grasses and spring-fed water, even through the long Texas summers.
Over the years, we’ve focused heavily on genetics to develop a herd that fits our land, our goals, and our customers’ expectations. We started by carefully culling an F1 Black Baldy commercial herd, then improved key traits by introducing registered Brangus and Angus bulls. We selected for marbling, calving ease, heat tolerance, and docility. A few years ago, we reached what we call “genetic equilibrium,” a herd that’s consistent, resilient, and high quality
A Ranch Built on Intentional Choices
Every part of our ranching approach is deliberate. We rotate our grazing to keep pastures healthy, breed for traits that fit our environment, and manage the land with long-term health in mind. The result is beef that consistently delivers on flavor and quality. These outcomes are not the result of chance, but of thoughtful decisions made season after season. At Circle J Ranch, sustainability comes from how we operate every day. Our cattle drink from spring-fed water sources. Our herd is calm and well-suited to the Texas heat. We’ve built infrastructure like solar-powered water systems to support the land and animals. Whether we’re improving fencing, planning pasture moves, or raising the next generation alongside the herd, each choice reflects a clear commitment to doing things right.
From Brangus to Akaushi: Evolving Our Program
In 2022, we expanded our program by introducing a secondary herd focused on American Akaushi genetics. Originating from Japan, Akaushi cattle are renowned for their exceptional marbling and meat quality. Their genetics have been carefully developed over centuries to produce beef that is both flavorful and tender. Akaushi cattle are known for their calving ease and productive body type. While Japanese A5 Wagyu is celebrated for its intense marbling and rich texture, it often contains higher levels of saturated fats. In contrast, American Akaushi beef offers a more balanced fat composition, featuring a higher ratio of monounsaturated fats, which are considered more heart-healthy. These fats are metabolized more efficiently, potentially supporting better cardiovascular health. To enhance the marbling and flavor profile, we finish our Akaushi cattle on grain during the final stages of their development. This approach allows us to achieve the desired richness in the beef while maintaining our commitment to care, consistency, and land stewardship that defines our primary herd.