Building a Legacy of Excellence in Wagyu
The Texas Wagyu Association is proud to spotlight Sunday River Ranch, owned and operated by Jerome and Leanne Landreneau, a family dedicated to raising full-blood Wagyu cattle with a commitment to quality, consistency, and long-term stewardship.
Located in Edna, Texas, Sunday River Ranch blends modern cattle management with a deep respect for tradition. While their Wagyu program is still growing, their vision is clear: produce exceptional beef through disciplined genetics, thoughtful feeding, and hands-on care—every step of the way.
Rooted in Family and Purpose
Sunday River Ranch is more than a cattle operation—it’s a family endeavor built around shared values and a long-term vision.
Jerome and Leanne work alongside their three children—Cason, Preston, and Austyn—instilling not only a strong work ethic, but also an appreciation for land stewardship and animal care.
Their ranch name itself reflects their philosophy: a place grounded in faith, family, and the idea of slowing down to do things the right way.
A Focus on Full-Blood Wagyu Excellence
At the heart of Sunday River Ranch is a growing herd of full-blood Black Wagyu cattle, carefully developed with an emphasis on:
- Strong, proven genetics
- Consistent growth and finishing performance
- Exceptional carcass quality and marbling
Their program is intentionally structured—from breeding decisions to finishing protocols—to produce a premium end product that stands out in both quality and consistency.
Hands-On Management, Every Day
One of the defining characteristics of Sunday River Ranch is its hands-on approach to cattle management.
Cattle are monitored closely and handled regularly, ensuring:
- Calm, manageable temperaments
- Reduced stress throughout their lifecycle
- Consistent health and performance
From pasture to finishing, the Landreneau family remains directly involved, believing that attention to detail at every stage translates directly into better outcomes.
A Thoughtful Feeding and Finishing Program
Sunday River Ranch utilizes a structured feeding program designed to maximize both animal health and meat quality.
Their finishing cattle are transitioned into a carefully managed feed program that includes:
- Whole corn as a primary energy source
- Distillers grain (DDG) for protein and balance
- Free-choice hay and mineral supplementation
This approach supports steady growth while allowing Wagyu genetics to fully express the marbling and flavor profile the breed is known for.
From Ranch to Table: A Commitment to Quality
Sunday River Ranch markets its beef directly to consumers, offering both quarter shares and individual cuts, all processed under USDA inspection and vacuum sealed with their ranch branding.
Their direct-to-consumer model allows them to maintain control over quality while building relationships with customers who value:
- Transparency in how their beef is raised
- Consistent product quality
- A premium eating experience
Their Wagyu beef is often enjoyed in a more refined, presentation-style approach—highlighting the richness of the meat while allowing it to go further per serving.
Building Relationships and Growing the Brand
As Sunday River Ranch continues to expand, their focus remains on long-term relationships and sustainable growth.
Their goals include:
- Scaling their herd while maintaining quality standards
- Expanding availability of individual cuts through e-commerce
- Continuing to develop a recognizable premium Wagyu brand
With each step forward, the Landreneau family remains committed to doing things the right way—prioritizing consistency over shortcuts.
Continuing the Legacy
Sunday River Ranch represents the next generation of Wagyu producers in Texas—combining modern practices with timeless values.
Through careful management, a dedication to quality, and a strong family foundation, they are building more than a cattle program—they are building a legacy.