Yampa Valley's Wagyu at Elkhead Creek Ranch
Contact: Tim and Laine O'Neal
Address: 2626 CR 29 Craig, CO, 81625
Email Address:
Phone: 720-201-9469
About Us
Elkhead Creek Ranch is Family owned and operated. Sitting above Elkhead Creek, below Elkhead Reservoir, on the border of Moffat/ Routt Counties, our 131 acres of natural grasses and meandering river are perfect for a Prime Plus Pasture finished Wagyu Beef Operation, "Yampa Valley's Wagyu".
Our Wagyu are Full Blood Wagyu and/or Wagyu/Angus cross F1 Steers.

We pride ourselves on our thick cut bone in steaks which are packaged in butcher paper then sealed to prevent breakage of bone in packages. All other packages are sealed only with our custom label.

Shadow Laine Farm @ Elkhead Creek Ranch .......Our chickens are free range, and fed organic feed as well as kitchen scraps. We have Brown Dark Brown, White, Olive, and Blue Egg layers.

You can see keep up with us and Like our Facebook page.... go to
Feel free to reach out with question or to pre order to your own specs/cut sheet.

What is WAGYU?
WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. "Kobe", on the other hand, is an appellation like Champagne or prosciutto di Parma. Beef labeled “Kobe” must come from Tajima-Gyu cattle that have been born, raised, and slaughtered in the Hyōgo prefecture, of which Kobe is the capital. Kobe beef is subject to a rigorous grading policy that includes measures of fat-marbling ratio, gross weight of beef, and overall meat quality.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.
Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. Wagyu has a particularly rich mouth feel because of the marbling of the fat—not because it has an overall higher proportion of fat than American beef. Wagyu cattle are genetically predisposed to have high levels of unsaturated fats. The fat is evenly dispersed throughout the beef and melts at a low temperature, which gives the steak a buttery texture.
Free from Hormones, Free from Antibiotics, Locally Grass Finished

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