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.
