WHAT'S HAPPENING...

FAITH FAMILY FARM

"A righteous man cares for his animals."

Good food begins with excellent care,

even when it's cold.

 

ABOUT US

In 1985 Dr. Jerry Cossette purchased a farm in the fertile lands of Gypsum Valley, just outside of Salina, Kansas.  He started a high quality Angus cow/calf operation in conjunction with crop production.  In 2002 Jerry’s brother, Jack Cossette, joined the family farm as the Operations Manager for both the agricultural and cattle operations.  Jack had spent over 30 years in the hospitality business working with restaurants, clubs and hotels. His extensive food knowledge helped in understanding the potential in raising Wagyu cattle.

 

In 2008, Jerry and Jack attended the Lone Mountain Sale in New Mexico and came away as one of the largest Wagyu genetics buyers at the sale. Since then, they have purchased several more bulls with an array of different Wagyu bloodlines as well as several full blood Wagyu embryos. They work with a local veterinarian, Dr. Casey Barten, who does all of their artificial insemination and embryo work. Having a partner like Casey allows the Cossette’s to be on the lookout for the right combination of Wagyu genetics to create the industry's next Wagyu Super Bull and Cow. 

 

The Cossette’s raise all of their own corn, sorghum, alfalfa, prairie hay and brome grass. All of their Wagyu cattle are naturally fed using no growth hormones and no antibiotics.  Superior facilities allow for optimal feeding, birthing and overall husbandry conditions for Gypsum Valley Wagyu catlle. The Cossette's believe in treating every customer as if they are a part of the family and invite you to visit them at the Gypsum Valley Wagyu farm!

A LOOK AT OUR OPERATION:

 

WHY WAGYU

Evidence traces Wagyu genetics in Japan nearly 35,000 years into the past. Wagyu were originally bred for agricultural use due to their exceptional endurance. This endurance stems from high intra-muscular fat cells (known as marbling) which work as a source of energy. Modern Wagyu cattle production begain in 1868 and was the result of crossing native Japanese cattle with imported breeds.

 

In 1975 Wagyu cattle were first imported into the United States. Producers and consumers alike realized the benefits of this breed and thus began the American Wagyu cattle market.

Cattle Producers

 

  • Ease of calving - Consider Wagyu genetics for your heifer program

 

  • Wagyu bulls are very fertile, even at a young age, and will breed more cows than other breeds

 

  • Very adaptive to all types of weather and environments

 

  • Wagyu bulls will increase quality of any breed they are crossed with which means higher returns

 

  • Decreased back fat means decreased yield grades which translates to more money to the bottom line

Meat Purchasers

 

  • Wagyu is known worldwide for its incredible marbling, tenderness, and amazing flavor

  • Wagyu meat is much healthier than other cuts of meat - it has a higher percentage of mono-unsaturated (healthy) fat and far lower cholesterol

  • Wagyu is also higher in the fatty acid conjugated linoleic acid (CLA) - foods high in CLA have fewer negative health effects

  • Gypsum Valley Wagyu cattle are raised & fed naturally with no hormones to ensure the highest quality of beef for our consumer​s​​

Steak
Wagyu Steak Marbling
Wagyu Steak Cooked
 
 

BULLS, COWS & HEIFERS FOR SALE

AA 10 GVW ITOMORITAKA F1105 ET

Black Full Blood Bulls

  • SCD AA Full Blood Wagyu Bulls

  • Doscile

  • Calving ease is great for commercial heifer programs

Red Full Blood Heifers

  • GVW Coates Tsuki 303-15, Registration Number: 24410

  • Sells open & ready to be flushed or bred

Black Full Blood & Pure Blood Heifers - Open & Bred

  • High marbling genetics

  • Docile

Confirmed Pregnancies

  • SCD AA 60 day confirmed pregnant

  • Full Bloods black & red (Akaushi)

 

FEATURED

THE FACILITY

Wagyu World Magazine article highlights our facilities and efforts to produce highest quality product

 

CONTACT US

785-826-6043

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© 2018 Gypsum Valley Wagyu