About Booth Creek Wagyu
Our Story
|
Located just north of Manhattan, Kansas, our ranch was originally developed for world-class whitetail deer hunting. Contrary to the perception of Kansas geography, Booth Creek features deep, wooded creek draws surrounded by rolling hills of lush tallgrass prairie – a perfect place to raise our Wagyu herd. Our ranch, processing plant (Meatworks of Kansas), and our retail store are all within a 20-mile radius allowing us to control the entire process and bring our customers a true hoof-to-table experience. |
|
Our People
|
Dave Dreiling
Dave, a lifelong business and outdoorsman, purchased Booth Creek Ranch in 2005 for deer hunting. His business ventures over the years include building a successful sportswear company and several restaurant projects. He often teaches and lectures at Kansas State University's College of Business.
|
|
|
Andrew Coates
Andrew was raised on Wagyu ranches in Australia. He came to the U.S. at age 18 and played an important role in developing large Wagyu operations, both in America and abroad. His family moved to the Flint Hills of Kansas from northern California in September 2021.
|
Our Wagyu
|
Many know that, historically, Wagyu were fed beer and massaged regularly which, hypothetically, yielded gourmet Wagyu meat. While we don’t do this for our cattle, they get top-notch treatment and produce incredible marbling results. Our little secret is what we call the "Tallgrass Prairie Advantage.” Our cattle are raised in the “Breadbasket of the World,” known for an abundance of high-quality grains and notoriously protein-rich prairie grass. Our cattle feed on both, depending on the time of year and their stage of life. Furthermore, we control every step of the process – from raising our Wagyu herd to processing to selling the meat. It all happens right here in the Heartland! Because everything is sourced locally, our business model is affordable, allowing us to pass along those savings to our customers. |
