During our founder’s junior year in college, he was awarded a scholarship that allowed him to travel around the world aboard Chapman Colleges’ University of the Seven Seas and World Campus Afloat. One of the more than 20 ports Kerr Taylor visited was in Kobe, Japan. All his shipmates (and especially the professors) were excited about the prospect of trying one of the world’s finest delicacies: Kobe beef. It is unlike any other beef in the world, and Kerr and others who tasted 100% Fullblood Kobe steak became lifelong fans. The only problem was there was very little Kobe beef back home. Decades later, Kerr Taylor and his family invested in 500 acres of some of the most fertile, lush land near the birthplace of Texas. Inspired by his long-standing commitment to “investing in the irreplaceable™”—and by fond memories of the best beef in the world—Kerr Taylor began gradually collecting some of the finest Wagyu genetics available anywhere. Today, our rolling hills are speckled with some of the happiest, best-bred Wagyu cattle in America.