At The Big Texas Event in Fort Worth, hosted in partnership by the Texas Wagyu Association and the Australian Wagyu Association, American Cattlemen magazine sat down with one of the conference’s most unique guests: Gregg Brazzell of Spring Street Farms in Louisiana. Brazzell came to the Wagyu business with a story unlike most cattle producers—before building his Louisiana farm and beef program, he spent decades in the film industry as a stuntman, stunt coordinator, and second unit director.
With more than 46 years in the stunt business, Brazzell’s path began with a chance meeting as a young boy, when he met western actor and cowboy Ben Johnson at a Dallas hotel during the premiere of the John Wayne film Chisum. Years later that connection came full circle when, at age 21, Brazzell was asked to step in as Johnson’s stunt double—launching a long career in film. He trained in judo, kung fu, Tae Kwon Do, and other martial arts, found his niche in fight scenes and car work, and worked alongside well-known names including Chuck Norris and Aaron Norris.
Today, semi-retired from film, Brazzell pours his energy into restoring and expanding Spring Street Farms—a project with deep family meaning. He described walking into an old barn on the property and finding trees growing through the middle of it, the roof gone. Rather than walk away, he saw a chance to honor his father and brother by restoring the farm and building something lasting. He’s since rebuilt the barn, added pipe fencing, designed corrals, planted rye, oats, and white clover, and is putting up an 80-by-100-foot feed barn.
Though he grew up around cattle, Wagyu was new territory. A friend encouraged him to give it a try, and that led him to seek out experienced producers and industry leaders—one big reason he values events like The Big Texas Sale, where he’s focused on learning genetics, marbling scores, and feeding strategies. Just two years into his Wagyu journey, Brazzell has already purchased cattle through the sale and is carefully building demand, selling his beef into local markets including three Shreveport-area restaurants and a butcher shop. Spring Street Farms currently runs about 45 head, with plans to grow, and Brazzell is developing honeybees, an orchard, and loblolly pine alongside the cattle. For him, the goal is stewardship and legacy—the restored barn will carry his father Lester’s initials, LB, as a tribute to the man who shaped his love for cattle and the land.
This podcast, produced by American Cattlemen magazine, tells the remarkable story of a stuntman-turned-rancher building something meaningful in Louisiana. Listen to the full episode to hear Gregg Brazzell’s journey firsthand.