Meat Sommelier. Wagyu Meister
U.S.A.
SOLOMON
KS
GYPSUM VALLEY WAGYU
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ITOMORITAKA, Full Blood Wagyu, Red Full Blood, Full Bloods black & red (Akaushi)
F1
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Gypsum Valley Wagyu cattle are raised & fed naturally with no hormones to ensure the highest quality of beef for our consumers
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ABOUT US
In 1985 Dr. Jerry Cossette purchased a farm in the fertile lands of Gypsum Valley, just outside of Salina, Kansas. He started a high quality Angus cow/calf operation in conjunction with crop production. In 2002 Jerry’s brother, Jack Cossette, joined the family farm as the Operations Manager for both the agricultural and cattle operations. Jack had spent over 30 years in the hospitality business working with restaurants, clubs and hotels. His extensive food knowledge helped in understanding the potential in raising Wagyu cattle.
In 2008, Jerry and Jack attended the Lone Mountain Sale in New Mexico and came away as one of the largest Wagyu genetics buyers at the sale. Since then, they have purchased several more bulls with an array of different Wagyu bloodlines as well as several full blood Wagyu embryos. They work with a local veterinarian, Dr. Casey Barten, who does all of their artificial insemination and embryo work. Having a partner like Casey allows the Cossette’s to be on the lookout for the right combination of Wagyu genetics to create the industry's next Wagyu Super Bull and Cow.
The Cossette’s raise all of their own corn, sorghum, alfalfa, prairie hay and brome grass. All of their Wagyu cattle are naturally fed using no growth hormones and no antibiotics. Superior facilities allow for optimal feeding, birthing and overall husbandry conditions for Gypsum Valley Wagyu catlle. The Cossette's believe in treating every customer as if they are a part of the family and invite you to visit them at the Gypsum Valley Wagyu farm!