OUR BRAND

Where Craft Meets Character. At Sam Wilson Co., our mission is simple: do one thing exceptionally well. That means sourcing and preparing the highest-quality beef with care, discipline, and integrity —the way things used to be done. Inspired by the early American meat trade, where the name “Sam Wilson” came to represent trust and quality, we carry that spirit into every cut we deliver. From richly marbled Texas Wagyu F1 to luxurious A5 Japanese and perfectly dry-aged steaks, we focus on craftsmanship at every step. This is beef without compromise. We Want You to taste the difference real craft makes.

FROM PASTURE TO PERFECTION

Sam Wilson Co.’s proud partnership with Rosewood Ranches brings you exceptional beef rooted in Texas heritage and delivered with unmatched integrity. Nestled across more than 1,800 acres of native pastureland, Rosewood is not just a ranch — it’s a legacy of sustainability, craftsmanship, and genetics-driven excellence. Their Wagyu-Angus crossbreed cattle are raised without added hormones and finished on a proprietary vegetarian diet. The result? Rich marbling, natural flavor, and consistent tenderness in every cut. This is beef with a story — Texas-proud, pasture-raised, and thoughtfully finished for those who demand the best. Learn more https://www.rosewoodbeef.com/

INSIDE THE CUT

WHAT IS WAGYU?

Wagyu means “Japanese cow.” It refers to four native breeds developed over centuries in Japan, originally used as work animals for their strength and endurance. Over time, these cattle were selectively bred for exceptional intramuscular fat, or marbling, which gives Wagyu its signature tenderness and buttery flavor. Wagyu is deeply regional. Some of the most famous types come from:
Kobe (Hyogo Prefecture) – the most renowned, from Tajima-strain Kuroge Washu. Miyazaki – consistently wins top national awards for marbling and quality. Kagoshima – the largest producer of Wagyu in Japan, known for balance and consistency.

UNDERSTANDING THE MARBELING

Marbling refers to the fine streaks of fat woven through lean muscle—known scientifically as intramuscular fat (IMF). Unlike exterior fat, marbling melts during cooking, creating a tender, juicy, and flavorful experience.
Why Marbling Matters
The result? A buttery texture and rich, luxurious taste with every bite.
WHAT IS DRY AGED BEEF?
The result? A steak that’s nutty, earthy, beefier, and firmer in texture than fresh cuts.