First page

AMERICA’S WAGYU TRAIL
America’s Wagyu Trail is a metaphorical road connecting nine ranches and farms, from Vermont to Montana to Indiana to Texas.


The owners and managers of these establishments are all committed to raising the incomparable Japanese cattle known as Wagyu — and raising its profile in the United States.

 

  AMERICA’S WAGYU TRAIL: THE BOOK

This book is about those men and women, the challenges they’ve overcome and the goals they hope to fulfill. It is also about Wagyu — its place in cattle history and on the plates of future consumers. America’s Wagyu Trail is a feast for the eyes that should set every reader on a course toward a more literal feast, one featuring Wagyu.

Written by J. Robert Britton and Steve PenhollowContributions by Pete Eshelman; recipes by Chef Aaron Butts; foreword by Mark Schatzker.

 

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“This Japanese-derived beef, highly prized for its tenderness and taste, is making inroads in America, thanks to some steadfast visionaries who are willing to do what is necessary to raise it right.”

 

“Some have described Wagyu as the future of beef, but it is also a throwback of sorts
in that those who raise it must take the utmost care.” 

“Beef lovers who think there’s nothing new under the sun probably haven’t heard of Wagyu.”

Press

Press

Press Release

Interviews

Bloomberg Interview with Pete Eshelman

News Sentinel Mention

Huffington Post

Participating Ranches

 

Cakebread
Cane Ridge Cattle Company
Clear Creek
Joseph Decuis
Kings High
Lone Mountain
Marble Ranch
Spring Rock
Thompson River

Contact Information

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