The Ward family.
Imagine ordering a juicy steak at your favorite restaurant. Maybe you like it cooked well done, or perhaps you prefer a little red in the center. But have you ever paused to think about the long journey that steak takes before it even reaches the kitchen — starting all the way back in the pasture?
In Bogata, Texas, the W4 Cattle Company, which is owned and operated by Zach and Kasey Ward, is dedicated to that very journey. Their operation focuses on raising cattle for both breeding and beef production, supplying high-quality meat to families across the region.
“The W4 Cattle Company was started in 2019,” Kasey Ward says. “We are both third-generation ranchers and have been raising and working cattle our whole lives. But by 2019, we realized that traditional cow-calf production just wasn’t sustainable in today’s economy. It was a lot of hard work, with no profit at the end of the year. We wanted to make ranching our livelihood without needing a second or third job. It came down to selling out or changing — and W4 Cattle Company was the beginning of that change.”
A key part of that change was focusing on raising quality beef for their community. “Our goal was to produce the best beef you have ever tasted,” Ward says. “So, we bred our Brangus and Hereford cattle to Japanese Black Wagyu bulls.”
Marketing meat is an art, and every rancher has a different approach. For the Wards, the focus is on the individual animal.
“While others may target a specific harvest weight, we look at each animal’s structure and fat deposition,” Ward says. “Age is also important — a younger animal just hasn’t had time to develop the internal fat needed for prime beef. That’s why we butcher our steers at an older age, usually 20 to 29 months.”
Beef production isn’t a quick process, especially when you’re aiming for excellence.
“At the end of those first three years, when we finally tasted our beef, we knew what we had done was worth it,” Ward says. “That mouth-watering flavor is the result of our Wagyu crossbreeding, specialized feed ration, length of time on feed, a low-stress environment, no added hormones or steroids and the ability for our cattle to graze, eat hay, get minerals and cool off in the pond.”
Once the beef is ready, the Ward family begins selling to customers. “We mainly sell whole, half or quarter beef, which the butcher cuts based on the customer’s request,” Ward says. “Most of our customers are from the northeast Texas area, but we’ve sold to people six hours away from the ranch. We offer free delivery within a five-mile radius, and charge a fee beyond that. When available, we also sell 50 lb. bulk beef boxes.”
Most people have bought frozen packaged meat or enjoyed a good steak out at a restaurant, but many never consider the time, care and dedication behind every cut of beef that ends up on their plate or in their freezer.
So, this holiday season, when you gather around the table with your loved ones, take a moment to think about the journey behind your meal. Remember the farmers and ranchers who make it possible — from the pasture, all the way to your plate.
