Everything you want to know about Oxford Beef, our cattle, and how to order.
Wagyu-sired beef comes from cattle with a 100% Wagyu bull as the father. At Oxford Beef, our bulls are crossed with Akaushi and Angus cows, producing offspring with the signature Wagyu marbling and rich, buttery flavor — at a more accessible price than full-blood Wagyu.
We're in Llano, Texas — deep in the Texas Hill Country. We are a small-batch, local operation and offer pickup to customers in the Llano area.
Text us at 325-423-4186 with your name, the cuts you want, and the quantity. We'll confirm availability, give you a total, and arrange a convenient local pickup. See our full How to Order guide.
Not yet. Oxford Beef is currently local pickup only, serving the Llano, Texas and Texas Hill Country area. We'll announce when shipping becomes available.
Yes, when supply allows. Text us to get on our Bulk Beef interest list. We'll notify you when the next harvest is ready. A quarter beef needs roughly 4–5 cubic feet of freezer space; a half needs 8–10.
We offer 14 cuts including Ribeye Steaks ($35/lb), Tenderloin Filets ($40/lb), Strip Loin Steaks ($35/lb), Flank Steaks ($28/lb), Flat Iron Steaks ($22/lb), Top Sirloin ($20/lb), Skirt Steaks ($22/lb), Short Ribs ($20/lb), Back Ribs ($10/lb), Chuck Roast ($15/lb), Mock Tender Roast ($14/lb), Stew Meat ($12/lb), Ground Beef ($10/lb), and Brisket (ask for availability). See the full price list.
Wagyu (Japanese for "Japanese cow") is prized for intense intramuscular fat marbling and buttery flavor. Akaushi is a Japanese Red Wagyu sub-breed known for marbling and heart-healthy fat ratios. Angus is a well-established American breed with consistent quality and robust flavor. Oxford Beef crosses 100% Wagyu bulls with Akaushi and Angus cows to produce beef with outstanding marbling and a firm, Texas-sized character.
Every animal is raised over a 2.5-year cycle on 100 acres of Texas Hill Country pasture. This longer raise time — compared to commodity beef — lets the Wagyu genetics develop their signature marbling and deep flavor. No shortcuts.
Our cattle are pasture-raised in the Texas Hill Country on 100 acres. For specific details about feeding practices, text us at 325-423-4186 and we're happy to answer directly.
We currently use M&M Butcher Block in Lampasas, Texas — a state-inspected facility. We are evaluating USDA-inspected options for future processing.