Old Three Wagyu

10/02/2026

The details are here! 🥩🤩

On October 9–10, we’re opening up a new release of our Old Three Fullblood Wagyu beef for pickup right here at the farm.

We couldn’t be more excited for the opportunity to share the beef we raise with more of our local community. Whether you’re looking for a few great steaks, everyday ground beef, one of our beef bundles, or you’re ready to stock the freezer with a Quarter Beef Share, we have several options available to reserve.

Here’s how Farm Pickup Weekend works:
Reserve your beef with us ahead of time, then come out to the farm October 9–10 to pick up your order. Beef must be reserved in advance.

Want to see the options?

📱 Text “PICKUP PARTY” to 979.451.7885
💬 Or DM us “PICKUP PARTY”

We’ll send you the available beef options, pricing and everything you need to reserve your order.

📍 Farm Pickup | Brenham, Texas
📅 October 9–10
⏰ 9 AM–5 PM

Quantities are limited, so reach out early to reserve what you’d like.

We can’t wait to welcome you to the farm and send you home with Old Three Wagyu! 🥩

10/01/2026

We’ve got something exciting coming this October. 🥩

A new release of our Fullblood Wagyu beef is almost here, raised right here at Old Three and ready for your table!

And for this release, we’re doing something we haven’t done before. We can’t wait to share more with you.

Save the date: October 9–10 🗓️

More details to come!

09/24/2026

We recently joined the Herd Yard Podcast to talk Wagyu, business, and building a legacy.

Kerr, Kenner, and Emily shared more about our story, what we’ve learned over more than a decade in the Wagyu industry, and how we’re continuing to build our Fullblood Black Wagyu program for the future.

We’re grateful to the Herd Yard team for the opportunity to share our story, and always proud to talk Wagyu! 🇺🇸🥩

🎙️ Watch the full recording at the link in our bio.

09/22/2026

Post Conference Tour with the American Wagyu Association Association 🇺🇸⭐️

Our team had a great time on the post conference tour and enjoyed 4 excellent stops. From learning about the ag products department at Oklahoma State University , to getting to experience Genesis Enterprises, LLC first hand, to touring the new AWA Office in the Oklahoma Stockyards and rounding it out with hearing all about Brian Stamps we couldn’t be more thankful for the experience. The hospitality was amazing and our team had takeaways from each of these operations.

We’re grateful for the opportunity to connect with fellow breeders, exchange ideas, and see firsthand the passion and innovation driving the Wagyu industry forward. Thank you to everyone who opened their doors, shared their knowledge, and made this tour such a memorable experience! 🇺🇸🥩

09/15/2026

We had such a great American Wagyu Association conference! 🇺🇸🥩🤩 One of our most favorite things is getting to connect with other breeders and supporters of Wagyu, sharing ideas, and finding ways to help one another and collaborate.

This year’s conference was full of many great conversations and discussions inside and out of the trade show. Our team is feeling grateful for all of the value in our friendships and Wagyu network, after soaking it all in, we’re ready to get back to work on the farm!

…but not until we unload the tradeshow booth 😉😆

09/13/2026

2026 AWA Conference 🇺🇸🥩

We had a great time connecting with new friends and old at the AWA Conference this year. The Wagyu breed is truly something special, and we’re grateful to be a part of an industry filled with people who share the same passion.

One of our favorite things about the Wagyu community is just that, a sense of community. As breeders, we may have different programs, genetics, and goals, but we all share a commitment to supporting one another, educating consumers, advocating for the breed, and ultimately putting exceptional Wagyu on more plates.

At the end of the day, we all want you to understand what makes Wagyu special, and have an eating experience that lives up to it. 🥩🇺🇸

Until next year, AWA!

09/12/2026

09/12/2026

Bid tonight & support the Wagyu Heritage Fund! 🥩🍷

Old Three Wagyu is proud to offer Lot 39 — an Irreplaceable® Experience at Pleasant View Farm.

The winning bidder and three guests will join us for an intimate Wagyu dinner and Texas w**e tasting surrounded by the land, grapes, cattle and ranch story that make Pleasant View Farm so special.

Best of all, 100% of the proceeds from this lot benefit the Wagyu Heritage Fund, supporting the heritage and future of the Wagyu breed.

📍 And to all of our local friends back home, you can bid too! You don’t have to be at the auction to participate. Bid LIVE tonight or ONLINE from anywhere using the link below. 👇

https://bid.live-ag.com/events/event/449/signature-series-70-awa-benefit-auction

Great Wagyu. Great w**e. Great conversation.
An Irreplaceable® Experience.

09/03/2026

Irreplaceable®.

It’s more than a word around here.

It’s what happens when generations of genetics, intentional decisions and a relentless pursuit of better come together.

There’s more to come.

09/02/2026

Happy Days are 10x better when it’s shared with awesome people! We are very excited about this 52% DMP carcass produced from our 291L Steer this past week! However, getting an animal to the consumers plate can be quite the journey and we wanted to take a minute to share the story behind this carcass.

Long before 291L ever arrived at the processor, his story started with the breeders who produced the genetics we were fortunate enough to purchase and bring into our program. Those breeding decisions gave us the opportunity to make the next ones, selecting the mating, raising the calf and continuing to evaluate what those genetics could produce.

From our pastures, 291L moved on to the feed yard at Wagyu Feeders, where the Booth Creek Wagyu team took responsibility for his care, nutrition and development. From there came the processor, Dean & Peeler, whose work allowed us to finally see the result underneath the hide, including an incredible 52% DMP.

And the journey still wasn’t finished. The carcass then made its way to Wagyuru®, where it will ultimately make its way to a consumer’s plate.

When you stop and look at the entire journey, there are a lot of people represented in one carcass.

Breeders. Ranchers. Feeders. Processors. Butchers. And ultimately, the people who choose to put our beef on their table.

Reflecting on this experience, we’re incredibly grateful for the people we get to work alongside and for the opportunity to be part of such a great industry. Farmers, ranchers, and so many others throughout the beef supply chain work hard at every step to put beef on your plate.

Many hands may have played a part in producing this beef, but none of those steps happened by accident. From genetics to the final cut, each decision, each handoff and each person played a role.

That’s intentional beef, and we’re proud to be one small part of its story.