A family Wagyu ranch, thirty minutes north of Austin.

We started with a few head of cattle on Central Texas pasture and a stubborn idea: that a family could raise genuinely great beef and sell it straight to the people who eat it. That's still the whole business. Long Road Ranch is a working Wagyu operation in Georgetown — about thirty minutes north of downtown Austin.

We don't buy finished cattle and put our name on them. The steers you see on this site were born here, grazed here, and finished here. When you claim a share, you're claiming part of a specific, named animal — not a pallet of mixed beef assembled somewhere else.

Our herd is Wagyu genetics, 100% grass-fed and grass-finished. That second word is the one most labels skip: plenty of "grass-fed" beef spends its last months on grain in a feedlot. Ours never does. Same pasture, same herd, start to finish. No hormones, no antibiotics.

Wagyu genetics carry more intramuscular fat than conventional cattle, which is where flavor and tenderness live. Grass-finishing takes longer and costs more than grain — it's the main reason a share is priced the way it is, and the main reason the beef tastes the way it does.

USDA-inspected harvest, dry-aging, cutting, vacuum-sealing and freezing — included in the flat price.

After harvest the beef is dry-aged, cut to your sheet, vacuum-sealed and frozen. We hand-deliver in Greater Austin and Dallas-Fort Worth, and ranch pickup in Georgetown is always available. We do not ship beef. We drive it ourselves in insulated coolers — no third-party courier, nothing thawed and refrozen along the way.

One steer is divided into eight units. You can claim a share of an open steer, read how SteerShare works, or see where every dollar of a share goes.