5,000
acres of land on the ranch.25
miles between the ranch and processing center.20
miles from processing to distribution center.

Our ranch

Located north of Manhattan, Kansas, Booth Creek Wagyu Ranch is anything but flat – despite what most people think about our state's geography. The land features deep, wooded creek draws, surrounded by rolling hills of lush tallgrass prairie, making for the perfect place to raise our special herd of Wagyu cattle.

It all began in 2020, when our founder, Dave Dreiling, attended his first Wagyu auction. After studying the Wagyu industry in America, he saw opportunities to improve the industry through efficiency, education, and a more practical business approach. Thus Booth Creek, a one-of-a-kind, vertically integrated Wagyu beef company, was born.

Our Butchers

We say we are a vertical Wagyu beef company, but what does that mean? Booth Creek owns the entire process, starting from our Ranch, to our specialized Wagyu feeding program at Wagyu Feeders Inc., to our processing plant, Meatworks of Kansas, to our retail locations and distribution center.

Adding to our unique business structure, our butchers not only specialize in the processing of Wagyu, that is all we do. Meatworks of Kansas is a well-established and respected provider of custom Wagyu beef processing and purveying services.

All staff have been trained extensively by a fourth generation Wagyu butcher, resulting in the ability to provide cuts many other processors won’t.

Our Wagyu

But why Booth Creek for your Wagyu needs? Besides owning the entire farm to fork process, all our facilities are within a 30-mile radius of each other. This makes for some of the freshest and finest Wagyu you can find in America! Serving you quality beef is our highest priority, which is why we have worked tirelessly to open four retail locations in our home state of Kansas.

Don’t worry if you don’t live close to the Flint Hills, our distribution center is hard at work providing the best for our customers in the lower 48 states.

With a team of Wagyu experts handling orders and providing top-notch customer service through various communication channels, we are here to take care of all your questions and needs.

Much has changed since that first cattle auction, but our founding principle hasn’t. We’re here to elevate America’s standard of quality beef.

THE BASICS

• Wagyu is a Japanese breed of cattle known for its intense marbling, giving the meat a buttery flavor and texture.

• Although raised in Japan for centuries, the first Wagyu didn’t reach America until the 1970’s.

• Today, most Wagyu in America is crossbred with angus or another cattle breed, creating what we call “American Wagyu.”

• Wagyu has a high concentration of heart-healthy unsaturated fat, making Wagyu lower in cholesterol than any other red meat.

1976

The first Wagyu bulls from Japan were brought to the United States to be bred with female Angus cattle and other continental breeds.

1990

The American Wagyu Association (AWA) was created to help grow the industry. With this creation, an American classification system, based on DNA, for Wagyu cattle was introduced. This classification system lays out like this:

F1 - Contains at least 50% Wagyu genetics.

F2 - Contains at least 75% Wagyu genetics.

F3 - Contains at least 87.5% Wagyu genetics.

F4 - Contains at least 93.75% Wagyu genetics.

Fullblood - Contains
100% Wagyu genetics.

1993

The first Japanese Black female Wagyu cattle were imported, leading to the first Fullblood Wagyu to be bred in the U.S.

1994 - 1997

Less than 200 Fullblood Wagyu were brought to the U.S. from Japan, consisting mostly of Japanese Black cattle with some Japanese Red cattle.

1997

Japan designated Wagyu a national treasure, thus an export ban on Wagyu cattle was placed. This Wagyu production halted, just an adjustment of how to get that authentic, Wagyu taste.

Present Day

The Wagyu industry in the U.S. has grown tremendously, even from a decade ago. As of 2023, there are 40,000 Wagyu cattle in the U.S. with less than 5,000 being Fullblood. At Booth Creek, our BC40 cuts come strictly from Fullblood.

A majority of our BC30 cuts come from Fullblood Wagyu with a small portion coming from F1. A small portion of our BC20 cuts come from Fullblood Wagyu.