FULL-BLOOD GEORGIA GROWN WAGYU BEEF

Welcome to the Cowart Cattle Company. We are proud to produce some of the finest beef in the United States, and we appreciate the opportunity to serve you and your family.

Born in Grayson County, Texas in 1849, Cornelius Taylor ‘Neal’ Herring was one of the most successful ranchers and businessmen of his time.

In the 1860s, he began his venture into the cattle business, with his “Chain-C” brand eventually becoming one of the most famous cattle brands throughout Texas. In the 1880s, he expanded his operation from Eastern Texas to include the Texas Panhandle through leases from the Comanche and Kiowa tribes in the Indian Territory. By the late 1890s, Herring’s Chain-C brand was worn by approximately 20,000 head of cattle ranging across multiple Southwestern states. Neal was a true pioneer in every sense of the word.

In an ode to Mr. Herring, we decided to slightly modify his Chain-C brand by adding an “O” to the bottom to form our four-letter prefix (CCCo).

One of the requirements of the American Wagyu Association to register cattle is to have your ranch prefix permanently marked on those animals.

In an effort to preserve the traditions of the American West, we fire brand all of our calves each year - often sharing this tradition with friends and family on the ranch.

Our brand was formally registered in 2020, and we plan to live up to the expectations that ranchers like Neal Herring set many generations ago.

The Cowart Cattle Company is a vertically integrated, full-blood, black Wagyu beef operation located on various ranches throughout Northeast Georgia.

All of our animals are DNA-registered, verified with the American Wagyu Association, and can be traced back to their original Japanese ancestry.

OUR PROCESS

Our operations are designed with the consumer in mind, focusing on sustainable and humane farming practices, while also ensuring we deliver the highest quality beef. Thus, our feeding and breeding processes are extensive and thoroughly researched.

Phase 1

The feeding process starts from the moment calves hit the ground (Phase 1), with the youngest animals offered a specific Calf Feed via creep feeders (specifically designed to cater to the smallest calves). Calves develop rumen, which sets the foundation for future feeding and allows our cattle to grow quicker than through forage alone.

Phase 2

At around six months of age, we wean our calves and introduce them into Phase 2 of our feeding process, which includes fresh hay and a Starter Ration until 12-14 months of age. Once Phase 2 is complete, any heifer calves we plan to retain for herd expansion are moved back into pasture and put into a breeding cycle at 18-24 months of age.

Phase 3

All cattle we plan to process are moved into Phase 3 of our feeding regiment, consuming older hay and Finisher Feed until they are approximately 30 months of age. For comparison, most commercial beef found in grocery stores are processed at 18-24 months and only given feed 3-6 months prior to processing.

Although many of the practices we use at our cow-calf operations can be traced back to the traditions of the American West, our feeding process closely mimics the way Wagyu cattle have been fed in Japan for thousands of years.

We locally source all of the feed for our animals as a part of a strict and highly proprietary feed ration developed by a world-renowned Japanese nutritionist to deliver superior marbling and a flavor that is unmatched by anyone else in our region.