Our Story

The Iron Table Story

TRUE WAGYU

Iron Table Wagyu started as a humble ambition with a big goal. “Farm Raised”, and “Farm to Table” have never been just marketing phrases to us. We began breeding our first 100% Full Blood Wagyu cattle, DNA certified to Japan in 2019, and by 2020 we were solidifying our genetics to bring you an experience like no other.

Co-Founders of Iron Table Wagyu, Jim Dimeo, James Dimeo, Zachariah Walden, Jad Tawater, Will Tawater

100% FULL BLOOD JAPANESE BLACK WAGYU

A DIFFERENT BREED

After a years-long process of perfecting genetics, our distribution, our brand and our mission, we have arrived. We would not be here today without each and every one of you, and we are so excited to share what we have been working towards with you. At Iron Table Wagyu, we have an immense level of pride in the Wagyu beef we produce, as well as the thoughtful animal husbandry required to cultivate our cattle’s premier genetics. From our farm to your plate, Iron Table - A Different Breed.

There’s great beef, then there’s wagyu. Then at the very top, there's Iron Table Wagyu.

- Kevin Jackson

HARD WORK, GOOD FRIENDS, GREAT BEEF

HOW IT STARTED

Just an Idea

In 2018 we sat around a campfire in Gatesville, Texas and asked, how can we share moments like this with everyone? Ranching is in our blood, so we hit the drawing board and started talking about how we could disrupt an industry that has long left quality and honesty in the dust. We knew we were going up against a challenge, but that excited us even more.

the beginning of something great

We're just getting started

At Iron Table, we have a vision to go big or die trying. Our mission is to bring our product to every table we can, and showcase what true craftsmanship in the world of natural, premium beef looks like. We want to make this experience accessible to as many people as we can and become a household name, one steak at a time.

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