During the Big Texas Event hosted by the Texas Wagyu Association and the Australian Wagyu Association, American Cattlemen magazine sat down with 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.
A Washington County native with a degree in Agricultural Education from Texas A&M, Searle handles marketing, sales, genetics, and day-to-day operations at Old Three Wagyu. The ranch is part of a diversified agricultural business that pairs cattle with wine production through Rowland Taylor Vineyards—running about 300 head of Fullblood Wagyu and growing roughly 200 tons of wine grapes each year. As Searle puts it, the Wagyu and wine combination gives them a unique way to connect consumers directly to agriculture. Owner Kerr Taylor purchased the Washington County property nearly two decades ago, and what began as a commercial cattle operation has grown into a nationally recognized Wagyu breeding program.
On the commercial side, Searle sees substantial benefits when producers introduce Wagyu bulls into their breeding programs—improved marbling and beef quality grades, lower birth weights, calving ease, and greater consumer satisfaction, all while maintaining strong growth performance. She’s quick to stress that meaningful genetic progress requires real-world data, which is why Old Three Wagyu runs a feeder and finishing program to collect carcass information and evaluate performance from pasture to plate.
Searle also spoke warmly about the collaborative culture within the Wagyu breed, noting how many experienced producers are willing to help newcomers navigate the data, registration, and breeding decisions that can feel overwhelming at first. She reflected on the ranch’s inaugural production sale earlier this year—the Irreplaceable Showcase—which was really about telling the story of Kerr and Jill Taylor’s vision and the ranch’s breeding philosophy. With a second production sale scheduled for April 10, 2027, the team is already looking ahead, driven by a consistent goal: produce superior cattle, improve beef quality, and keep building relationships throughout the industry.
This podcast, produced by American Cattlemen magazine, offers an inside look at how Old Three Wagyu blends genetics, data, and relationships to help shape the future of the breed. Listen to the full episode to hear Emily Searle’s story firsthand.