Old Three Wagyu Builds Genetics, Relationships, and Opportunity

One of the highlights of the Big Texas Event, hosted jointly by the Texas Wagyu Association and Australian Wagyu Association, is the opportunity to reconnect with some of the industry’s most progressive breeders. Among them is Emily Searle of Old Three Wagyu, a Texas-based operation known for elite Fullblood Wagyu genetics, premium beef production, and a strong commitment to producer education. During the event, Searle sat down with American Cattlemen to discuss the growth of Old Three Wagyu, the opportunities Wagyu genetics create for commercial producers, and the lessons learned from the ranch’s first production sale.  Searle grew up in Washington County, Texas, often referred to as the birthplace of Texas, where her roots in agriculture began with commercial cattle production. After earning a degree in Agricultural Education from Texas A&M University, she joined Old Three Wagyu and quickly became involved in marketing, sales, genetics, and day-to-day ranch operations. Today, Old Three Wagyu is part of a diversified agricultural business that includes both cattle and wine production through Rowland Taylor Vineyards. “We run about 300 head of Fullblood Wagyu cattle and grow approximately 200 tons of wine grapes annually,” Searle explained. “The Wagyu and wine combination have been a unique opportunity for us and allows us to connect consumers directly to agriculture.” Old Three Wagyu owner Kerr Taylor purchased the Washington County property nearly two decades ago after building a successful career in Houston real estate. What began as a commercial cattle operation evolved into a nationally recognized Wagyu breeding program. “Kerr wanted to continually improve the cattle herd,” Searle said. “When he discovered Wagyu genetics and the quality of beef they could produce, that became the foundation for what Old Three Wagyu is today.” The ranch continues to focus heavily on genetic advancement, utilizing carcass data, feeding programs, and performance information to guide breeding decisions. Wagyu Genetics and the Commercial Producer One topic gaining significant attention throughout the Wagyu industry is the use of Wagyu bulls in commercial cow- calf operations. Searle believes the benefits are substantial. “When you introduce a Wagyu bull into a commercial breeding program, you’re improving marbling while still maintaining strong growth performance,” she explained. “You’re creating cattle that can achieve Prime and Prime Plus carcass grades while continuing to add value throughout the beef supply chain.” In addition to carcass quality, Wagyu cattle offer several practical advantages, including:  Improved marbling  Enhanced beef quality grades  Lower birth weights  Calving ease  Greater consumer satisfaction “As an industry, we should always be striving to improve beef quality,” Searle said. “Wagyu genetics provide producers with another tool to help accomplish that goal.” Data-Driven Decisions Drive Genetic Progress While premium beef remains the end goal, Searle emphasized that meaningful genetic progress requires measurable data. Old Three Wagyu maintains a feeder and finishing program that allows the ranch to collect carcass information and evaluate performance from pasture to plate. “You can’t make genetic advancements without real-world data,” she said. “Following cattle through the feeding phase and collecting carcass information helps us make better breeding decisions within our seedstock program.” This commitment to data-driven selection continues to position the operation among the industry’s leading Wagyu programs. One recurring theme throughout the Big Texas Event was the collaborative culture within the Wagyu breed. For producers considering Wagyu for the first time, Searle offered reassurance. “There are so many people in this breed willing to help,” she said. “The data, registration process, genetics, and breeding decisions can feel overwhelming at first, but there are experienced producers who are happy to answer questions and share what they’ve learned.” That culture of mentorship and collaboration has become one of the breed’s greatest strengths. “The relationships within the Wagyu industry are truly special,” Searle added. Lessons Learned from the First Old Three Wagyu Production Sale Earlier this year, Old Three Wagyu hosted its inaugural production sale, known as the Irreplaceable Showcase. The event represented far more than simply selling cattle. “It was really about telling our story,” Searle said. Months of planning, genetic selection, breeding decisions, photography, video production, catalog development, and customer outreach all culminated in a single event showcasing the ranch’s best genetics. “We were able to share Kerr and Jill Taylor’s vision, our breeding philosophy, and the direction of our program,” she explained. The sale also provided an opportunity to connect with both experienced Wagyu breeders and commercial cattle producers interested in incorporating Wagyu genetics into their operations. As Old Three Wagyu prepares for its second production sale scheduled for April 10, 2027, the team is already making breeding decisions and evaluating future sale offerings. The long-term goal remains consistent: produce superior cattle, improve beef quality, and continue building relationships throughout the industry. For Searle, one of the most rewarding aspects of the business remains introducing consumers to Wagyu beef for the first time. “Watching someone experience Wagyu and seeing their reaction when that steak melts in their mouth is something special,” she said. As consumer demand for premium beef continues to grow, Old Three Wagyu appears well-positioned to help shape the future of both the Wagyu breed and the broader beef industry.   For previous episodes of the American Cattlemen Podcast, please visit:  www.americancattlemen.com. American Cattlemen Podcast is Sponsored By: Moly Manufacturing Central Life Sciences Medgene Forge