ABOUT THIS EPISODE
During the Texas Wagyu Association and Australian Wagyu Association Conference in Fort Worth, industry leaders gathered for educational seminars, networking, and preparation for the highly anticipated Texas Wagyu Sale. Among them was Kim Howard of Black Jack Ranch, a progressive Mississippi-based Wagyu operation focused on premium beef production and seedstock development. Located on the Mississippi Gulf Coast, Black Jack Ranch manages approximately 600 head of cattle and calves 180 to 200 calves annually. Howard described the operation as an “80/20 program,” with 80% focused on beef production and 20% dedicated to seedstock genetics.
The ranch harvests between 10 and 12 cattle monthly and operates a successful farm-to- market retail store. Their popular Saturday Wagyu smash burger events routinely sell 180 to 200 burgers in just a few hours. Howard believes commercial cattle producers can significantly benefit from incorporating Wagyu genetics into their operations. Using elite Wagyu sires, including a bull named Samurai purchased at a previous Texas Wagyu Association sale, the ranch has consistently achieved exceptional carcass quality and Prime-grade beef. Many commercial producers have concerns about feeding periods and phenotype differences when considering Wagyu crossbreeding. Howard emphasized that performance, carcass merit, and profitability should remain the focus. Black Jack Ranch markets both Fullblood Wagyu and F1 Wagyu beef directly to consumers. According to Howard, customers consistently recognize the rich, buttery flavor that Wagyu genetics contribute to the eating experience. The ranch has also embraced embryo transfer technology to accelerate genetic progress. Last year, the operation purchased the top two females at the Texas Wagyu Association Sale for $215,000 each, investments that are already producing elite offspring. Howard also praised the collaborative culture within the Wagyu industry, noting that producers willingly share knowledge and help newcomers succeed.
As interest in premium beef continues to grow, Howard believes Wagyu genetics offer commercial cattle producers an opportunity to increase carcass value, improve quality grades, and meet consumer demand for exceptional beef.
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