From Kansas pastures to Kansas City plates, Booth Creek Wagyu delivers world-class beef and unforgettable experiences—whether dining out, cooking at home, or gifting for the holidays.
When it comes to beef, few names resonate with quality and craftsmanship like Booth Creek Wagyu. With roots in Manhattan, Kansas, and storefronts in Prairie Village and Overland Park, the brand has built a reputation for delivering an experience that is as much about tradition and care as it is about world-class taste.
Booth Creek Wagyu originated in Manhattan, where the ranch continues to raise and oversee every aspect of cattle care, feeding, and management. “That foundation is what allows us to bring Wagyu from our pastures directly to our customers’ tables with complete confidence in its consistency and taste,” the team explains. The local storefronts serve as a natural extension of that mission, bridging the ranch’s Kansas roots with the metro’s vibrant food scene.
The city’s rich culinary culture, from legendary barbecue to a growing fine-dining scene, makes it the perfect backdrop for Wagyu. “Kansas City is a community that truly values food, hospitality, and local connection,” Booth Creek shares. The central location also keeps them close to their ranches while offering access to an enthusiastic community eager to embrace something new and elevated.
Booth Creek Wagyu stands apart because of its commitment to a vertically integrated model. Unlike many beef producers, they manage every step, from genetics and feeding to processing and retail. “That gives us complete control over quality, consistency, and transparency,” they explain. This holistic approach ensures that each cut carries with it a story of accountability and craftsmanship.
And then there’s the beef itself. Wagyu is famous for its extraordinary marbling, a fine web of intramuscular fat that delivers buttery tenderness and a melt-in-your-mouth experience. Booth Creek elevates that tradition with attention to genetics, animal welfare, and nutrition. For customers, “premier Wagyu” means beef that turns an ordinary meal into a moment worth celebrating.
Ribeye remains the undisputed customer favorite, followed closely by filet for special occasions. But adventurous food lovers are increasingly reaching for unique cuts like bavette, tri-tip, and picanha, options that bring versatility to weeknight cooking without sacrificing indulgence.
That same variety is winning over chefs across the city. Fox and Pearl serve Booth Creek’s Korean short ribs, while Meat Mitch Barbecue elevates its brisket tray with Wagyu’s rich flavor. Gordon Ramsay Steak, Local Pig, Loch Lloyd Country Club, and Hallbrook Country Club also feature Booth Creek Wagyu on their menus. The partnerships are vital: “Chefs are storytellers through food,” Booth Creek notes, “and when they feature our beef, it gives people a chance to experience Wagyu in creative and memorable ways.”
The feedback has been glowing. Diners often describe Wagyu as feeling like a special occasion every time. For Kansas Citians, there’s an added sense of pride, knowing world-class beef is raised right here in Kansas.
Beyond restaurant tables and home kitchens, Booth Creek Wagyu has become a go-to holiday gift. “Wagyu is more than just a meal; it is an experience,” they explain. Curated gift boxes, featuring classics like ribeye and filet, are shipped nationwide in insulated packaging to ensure every order arrives fresh and ready. Customers love the idea of gifting something that is both luxurious and personal—something to be shared, savored, and remembered.
Cooking Wagyu at home, they say, should feel like a celebration. Their advice? Keep it simple: a sprinkle of salt and pepper, a medium-rare finish, and sides that let the beef shine.
The future is just as ambitious as the flavor. Booth Creek Wagyu is preparing to launch local delivery in Kansas City, along with a membership program offering exclusive cuts and early access to unique experiences. Expansion into Texas is also on the horizon, a natural fit for a state that deeply values premium beef.
Through it all, Booth Creek Wagyu remains committed to its founding philosophy: combining Kansas-raised care with world-class quality. As they put it, “The Booth Creek Wagyu experience is about bringing people together over beef that feels both elevated and unforgettable.”