From Kansas prairies to premium beef genetics, the Homolka family builds a lasting legacy in Wagyu cattle.
Nestled between the rolling hills of Ellsworth County and the wide, flat plains of Barton County, Scorched Stone Cattle Company sits on land that reflects the spirit of Kansas ranching — diverse, resilient, and deeply rooted in family tradition. The Homolka family has worked this soil since the early 1900s, adapting across generations from grain and livestock to, more recently, specialty crops like flowers for local markets.
“Ag is tough, but you can’t beat someone who won’t quit — and we love bringing more diversity with Wagyu to our ag community.”
Today, the ranch is co-managed by Jim and Katherine Homolka alongside their son and daughter-in-law, Josh and Jessica Homolka, who together have carried the operation into a new era — one defined by Wagyu cattle and a passion for premium beef.
The Move to Wagyu
Before returning to the family farm, Josh and Jessica built careers in higher education and athletics — Jessica as Director of Admissions at Ottawa University and Josh as Defensive Coordinator for the university’s football program. While exploring ways to diversify the family business, Josh’s research into niche cattle markets led him to Wagyu, a breed known for its exceptional marbling, tenderness, and value.
That discovery changed everything. The couple purchased a small farm near Ottawa, Kansas, where they began raising Wagyu while starting their young family. Even after Josh accepted a coaching position at Northern Illinois University, the dream persisted. During a 2016 recruiting trip, Josh made an impulse purchase — five F1 Wagyu cows — marking the official beginning of Scorched Stone’s Wagyu program. Later that year, while walking the field at Chicago’s White Sox Stadium, he bought five Braunvieh cows over the phone, which went on to produce the ranch’s first embryo transfer calves.
Building a Brand in Wagyu Beef
From the beginning, Scorched Stone focused on quality. Partnering with Gypsum Valley Wagyu near Salina, Kansas, the ranch started producing F2 freezer beef and quickly gained momentum. Their Wagyu ribeyes earned recognition at the Triple Crown Steak Challenge, while local partnerships with restaurants like Fly Boys in Sylvan Grove and Verdant in Hays helped introduce Kansas consumers to the unmatched flavor of Wagyu beef.
What started with local quarters and halves grew into consistent, full-scale production — feeding 40 steers at a time, with regular harvest schedules and a loyal customer base across central Kansas.
Looking Ahead
Today, Scorched Stone Cattle Company has evolved into a respected seedstock operation, focused on both polled and fullblood Wagyu genetics. Through advanced AI and ET programs, the Homolkas are developing cattle that excel in performance, carcass quality, and market value. The ranch continues to balance its commercial and freezer beef programs, producing animals that “deliver pounds that pay and carcasses that command a premium.”
At its heart, Scorched Stone remains true to its roots — a family-run ranch built on faith, hard work, and a deep love for Kansas land and livestock. The Homolkas’ journey into Wagyu is a testament to how tradition and innovation can work hand in hand to build a future as enduring as the stone beneath their pastures.