• Our Story

Beginnings

An independent venture from a long line of ranchers, Payne County Beef Co. is operated by the entrepreneur Jaxton Secrest who started in the Wagyu business as a junior in high school in 2018. 

Rooted deep into the cattle industry, our story can be traced back for six generations. Six generations of our family have been incorporated into the cattle industry including myself. On April 28th 2018, I officially launched my beef retail business at the Stillwater Farmers Market. Today, we strive to provide both Fullblood Wagyu and Grass Finished beef to cater the needs of all beef connoisseurs. It’s
important that everyone has a memorable experience with their product.

"My roots run deep in the cattle industry being a sixth generation cattle rancher. Our goal is to ensure each product meets the needs of a proper Wagyu experience. We at Payne County Beef Company  hope you taste this experience with us."- Jaxton Secrest

The practice of いただきます(Itadakimasu)

The first meaning of “Itadakimasu” is “giving great respect to the rancher.” We at Payne County Beef Co. provide Full Blood Wagyu and Grass Finished beef from ranchers who respect our steers. Our ranchers know the importance of keeping our steers in a low-stress while also catering to their needs.
All steers processed through Payne County Beef Co. have NO hormones, or antibiotics infused into the beef. We, along with our ranchers, strictly believe in raising our steers naturally without any additives.

The second meaning of “Itadakimasu” is “giving great respect to the steer.” At Payne County Beef Co., we greatly respect all steers processed through our company by giving respect in their life and through consumption.

History of Wagyu

Wagyu is a prized Japanese breed of cattle that are known for genetically depositing
outer backfat into the muscle to generate large amounts of intramuscular marbling. The
intramuscular marbling generated from Wagyu creates a rich buttery flavor that can only be
sought through the Fullblood Wagyu breed.

The Wagyu breed originated in the country of Japan. The term Wagyu literally translates
to “Japanese cow” in English. Wa translates to “Japanese” and gyu means “cow.” In Japan, the Wagyu breed was originally used to cultivate rice farms since the second century. Japan’s leadership also banned the consumption of Wagyu cattle to preserve the animals in times of drought.

This ban lasted for more than a thousand years. It was only recently in 1968, the ban was lifted. After this, the role of Wagyu cattle began to change. The people of Japan began to partake in consuming Wagyu beef at a faster rate. This began to raise interest in other neighboring countries.

In 1976, the first two Wagyu bulls were imported into the United States. Their names were Judo and Rueshaw. Then, in 1993, the United States imported three Fullblood Wagyu heifers. After the importation of Fullblood Wagyu cattle in the 90s’, Japan declared the Wagyu breed a national treasure and shutdown all exports of Wagyu cattle.

Today, there are only 30,000 Wagyu cattle present in the United States. Of the 30,000 present, 5,000 are Fullblood with DNA genetics that can be traced back to Japan. To buy our Fullblood Wagyu beef, click here.

The Wagyu breed is known for genetically depositing outer back fat into the muscle to
generate large amounts of intramuscular marbling. The intramuscular marbling generated in Wagyu beef contains a higher ratio of monounsaturated to saturated fats than other breeds.

Wagyu beef also contains a considerable amount of omega acids. These fatty acids generate the Wagyu buttery taste while also providing aid to strengthen your heart. When the beef contains a considerable amount of these acids, this results in the Wagyu beef literally melting in your
mouth.

Wagyu beef has also been shown to lower cholesterol levels. The high ratio of monounsaturated to saturated fats have been shown to help decrease cholesterol levels. So, when looking for an alternative to red meat, Wagyu is the perfect beef.

While there are 30,000 Wagyu cattle present in the United States, only 5,000 are deemed Fullblood by the American Wagyu Association. The term “Fullblood Wagyu” is defined by a steer that’s 100% Wagyu and contains no other breeds within the genetics.

Other types of Wagyu include; American Wagyu and Purebred Wagyu. These types of Wagyu contain higher
amounts of monounsaturated fats, but not enough to generate the “melt in your mouth” sensation.

The American and purebred Wagyu beef cannot generate the same amount of marbling as Fullblood Wagyu beef. Therefore, the experience and health benefits will be different overall.

Through our Fullblood Wagyu steers, we respect them by assuring they’re placed in a low-stress environment. In addition to the low-stress environment, our Fullblood Wagyu steers are given proper treatment of feed and watering. We believe that proper care towards Wagyu cattle greatly increases the
amount of marbling present in the final product.

Grass Finished Facts

The term “Grass Finished” refers to the lifestyle of the steer in which they forage completely on pasture grass before being processed. Typically, steers on grass take three times longer to feed compared to an average steer on grain. This results in a product with a low-fat content ratio.

In the United States beef industry, Grass Finished beef only make up for 3% of all beef. This is due to the time-
consuming process of allowing the steer to forage completely on grass for up to 30 months.

While allowing a steer to forage completely on grass is a time-consuming process, this ultimately generates health benefits for the beef. Containing more omega-3 fatty acids than Grain beef, Grass Finished beef is shown to have increasing amounts of conjugated linoleic acids (CLA). Both of these acids strain to different health benefits within Grass Finished beef.

The high amount of conjugated linoleic acids (CLA) can help reduce the risk of heart disease. Also aiding the heart healthy benefit are the high levels of heart healthy omega-3 fatty acids. The high amounts of (CLA) have been shown to improve blood sugars.

In the beef industry, Grass Fed and Grass Finished are commonly misinterpreted. While they may sound the same, they are different. Kind of like homophones. As previously stated before, the term “Grass Finished” refers to the lifestyle in which the steer completely forages on grass with an open pasture before being processed. The term “Grass-Fed” is commonly mistaken for "Grass Finished." Grass-Fed refers to the practice of a livestock animal foraging on grass while catering to a grain finished diet. 

So, Grass-Fed brodens  the diet of a livestock animal to grass and finishing on grain. While a Grass Finished steer is able to forage on grass in wide open pastures on grass alone. You’re not just buying the health benefits and quality with our Grass Finished beef, you’re also buying the lifestyle raised with the steer.

With our Grass Finished steers, we respect them by also placing them into a low-stress environment. This low-stress environment helps our Grass Finished steers to develop that desired low-fat content ratio. In addition, our ranchers monitor the Grass Finished steers to assure they’re finished completely on Oklahoma grass only.

Jaxton Secrest: Founder of Payne County Beef Company