Wagyu Beef – Small But Strong in Kansas

Alice Mannette, Ottawa Herald Meat & Poultry March 16, 2020

For Drew Bryan, beef is money.

In addition to buying the best pork and beef to sell in his butcher shop in Hutchinson four years ago, Bryan decided to add a premium meat – crossbred Wagyu – to the selection.

That’s when Bryan, the owner of Jackson Meat, started raising crossbred Wagyu cattle. Now, he sells this meat in his store.

“When we bought the meat market, it gave us the opportunity to raise from farm to table meat,” Bryan said. “I always had a small herd (Angus). For me, it’s therapy.”

To read the rest of the story, please go to: Ottawa Herald

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