Crutchfield Wagyu

Crutchfield Wagyu, wagyu cattle, and Boyd, TX in east Texas near Dallas. Chris Rutchfield and Christy Rutchfield have raised wagyu cattle for more than a decade, registering their herd with the American Wagyu Association and maintaining regular health screenings through certified veterinary partnerships.

The herd grazes on rotational pastures supplemented with locally sourced hay, allowing cattle to express natural behaviors while receiving balanced nutrition. Calves grow up in a low-stress, family-oriented environment with regular handling that helps foster a gentle temperament and smooth integration into farm life. Attention to lineage and feeding protocols contributes to the distinctive marbling wagyu beef is known for, reflecting a selective breeding program that values both quality and consistency. Several chefs in the region note consistent quality and traceability from pasture to plate, highlighting a transparent approach to sourcing.

Their operation also incorporates sustainable ranching methods refined over generations, underscoring a commitment to responsible land stewardship.