Episode Details

One of the highlights of the Big Texas Event, hosted jointly by the Texas Wagyu Association and Australian Wagyu Association, is the opportunity to reconnect with some of the industry’s most progressive breeders. Among them is Emily Searle of Old Three Wagyu, a Texas-based operation known for elite Fullblood Wagyu genetics, premium beef production, and a strong commitment to producer education. During the event, Searle sat down with American Cattlemen to discuss the growth of Old Three Wagyu, the opportunities Wagyu genetics create for commercial producers, and the lessons learned from the ranch’s first production sale. 

Searle grew up in Washington County, Texas, often referred to as the birthplace of Texas, where her roots in agriculture began with commercial cattle production. After earning a degree in Agricultural Education from Texas A&M University, she joined Old Three Wagyu and quickly became involved in marketing, sales, genetics, and day-to-day ranch operations. Today, Old Three Wagyu is part of a diversified agricultural business that includes both cattle and wine production through Rowland Taylor Vineyards. “We run about 300 head of Fullblood Wagyu cattle and grow approximately 200 tons of wine grapes annually,” Searle explained. “The Wagyu and wine combination have been a unique opportunity for us and allows us to connect consumers directly to agriculture.”

Old Three Wagyu owner Kerr Taylor purchased the Washington County property nearly two decades ago after building a successful career in Houston real estate. What began as a commercial cattle operation evolved into a nationally recognized Wagyu breeding program. “Kerr wanted to continually improve the cattle herd,” Searle said. “When he discovered Wagyu genetics and the quality of beef they could produce, that became the foundation for what Old Three Wagyu is today.” The ranch continues to focus heavily on genetic advancement, utilizing carcass data, feeding programs, and performance information to guide breeding decisions. Wagyu Genetics and the Commercial Producer One topic gaining significant attention throughout the Wagyu industry is the use of Wagyu bulls in commercial cow- calf operations. Searle believes the benefits are substantial. “When you introduce a Wagyu bull into a commercial breeding program, you’re improving marbling while still maintaining strong growth performance,” she explained. “You’re creating cattle that can achieve Prime and Prime Plus carcass grades while continuing to add value throughout the beef supply chain.” In addition to carcass quality, Wagyu cattle offer several practical advantages, including:

 Improved marbling
 Enhanced beef quality grades
 Lower birth weights
 Calving ease
 Greater consumer satisfaction

“As an industry, we should always be striving to improve beef quality,” Searle said. “Wagyu genetics provide producers with another tool to help accomplish that goal.” Data-Driven Decisions Drive Genetic Progress While premium beef remains the end goal, Searle emphasized that meaningful genetic progress requires measurable data. Old Three Wagyu maintains a feeder and finishing program that allows the ranch to collect carcass information and evaluate performance from pasture to plate. “You can’t make genetic advancements without real-world data,” she said. “Following cattle through the feeding phase and collecting carcass information helps us make better breeding decisions within our seedstock program.” This commitment to data-driven selection continues to position the operation among the industry’s leading Wagyu programs.

One recurring theme throughout the Big Texas Event was the collaborative culture within the Wagyu breed. For producers considering Wagyu for the first time, Searle offered reassurance. “There are so many people in this breed willing to help,” she said. “The data, registration process, genetics, and breeding decisions can feel overwhelming at first, b