EL-Wagyu

10/07/2026

Mr. Skeletor is waiting for y’all to come by and say hi 💀 🤠 🎃

10/05/2026

09/15/2026

100% Fullblood Wagyu burgers

*6503 TX-66, Royse City, TX 75189

*We are also on Google Maps “EL Wagyu”

*Wednesday-Saturday 11am-6pm
*Sunday 12pm-4pm

*Stay tuned because we will be announcing a surprise with new hours with additional items on the menu soon. New items will be released in different dates.

*All cattle are registered with the American Wagyu association, so the cattle can be traced back to the original cattle that were imported back in the 70’s - 90’s from Japan. Fullblood Wagyu fat melts at around 60-80 degrees Fahrenheit while regular cattle fat melts at about 100-110. Fullblood Wagyu fat is made up of more healthy fats (monounsaturated).

Fullblood wagyu cattle are slow growers so it takes about 3 years to feed them out to be processed, thus the higher cost.

08/20/2026

100% Fullblood Wagyu burgers

*6503 TX-66, Royse City, TX 75189

*We are also on Google Maps “EL Wagyu”

*Wednesday-Saturday 11am-6pm
*Sunday 12pm-4pm

*check out menu on Google Maps or pictures below.

*Stay tuned because we will be announcing a surprise with new hours with additional items on the menu in about 2 months or so.

*All cattle are registered with the American Wagyu association, so the cattle can be traced back to the original cattle that were imported back in the 70’s - 90’s from Japan. Fullblood Wagyu fat melts at around 60-80 degrees Fahrenheit while regular cattle fat melts at about 100-110. Fullblood Wagyu fat is made up of more healthy fats (monounsaturated).

Fullblood wagyu cattle are slow growers so it takes about 3 years to feed them out to be processed, thus the higher cost.

06/30/2026

Thanks to WFAA Sean Giggy for doing our 60 sec. Segment.
Much appreciated 🙏🙌🤠👍🍔🍟🫕

*6503 TX-66, Royse City, TX 75189

*We are also on Google Maps “EL Wagyu”

*Wednesday-Saturday 11am-6pm
*Sunday 12pm-4pm

*All cattle are registered with the American Wagyu association, so the cattle can be traced back to the original cattle that were imported back in the 70’s - 90’s from Japan. Fullblood Wagyu fat melts at around 60-80 degrees Fahrenheit while regular cattle fat melts at about 100-110. Fullblood Wagyu fat is made up of more healthy fats (monounsaturated).

Fullblood wagyu cattle are slow growers so it takes about 3 years to feed them out to be processed, thus the higher cost.

06/06/2026

Sold out for the day