About Us
OUR STORY
Randy and Brooke Livingston don’t inhabit the typical Texas ranching story. You know the one: A multi-generational family that’s been at it since the Civil War with millions of acres, hundreds of cowboys, some cattle and a few bandits.
Randy and Brooke each grew up in the country, but this is where the story veers a bit. Not that it still wouldn’t make a good movie. Randy bought a $600 pickup that got him construction work so he could pay his way through college, into law school, and then into law practice, during which he joined forces with Brooke.
After 20 years of lawyering, Randy decided he was not a fan of neckties, Brooke agreed, and they decided to get back to the country. And what more logical next step than Wagyu cattle ranching?
That was in 2005 and they’ve never looked back.
They threw themselves into it completely. They never had a goal of getting rich. They enjoy what they do—even the backbreaking work and ridiculous hours it often entails. They believe that how you care for your animals says a lot about you, and they care for theirs in the most humane and ethical way possible, focusing on quality genetics and their health and well-being.
WHY BUCKER CREEK RANCH WAGYU?
Raising high-quality Wagyu beef is expensive and time consuming. Randy and Brooke feed their Wagyu cattle for longer than other types of cattle. This gives their Wagyu beef more intramuscular fat, or marbling, than other cattle breeds, which results in extremely tender, fine texture with a rich buttery flavor. It has a higher percentage of Omega-3 and Omega-6 fatty acids and more monounsaturated fats than other beef. They never feed their Wagyu cattle added hormones, antibiotics, or growth promoters. They feed their Wagyu cattle grass and finish them on grain sustainably sourced from local craft breweries.
The Bucker Creek Ranch Philosophy
Randy & Brooke
OwnersWhy they do what they do in the way they do it is best summed up by Randy:
“Profits aren't the altar at which all must kneel. A shovel, shoulders and hands engaged, determined, callused. That's the intersection where this beef is raised. It's not easier. It's not more profitable. It's better—for the cattle, the environment, the consumer, for our very souls.
Economy of scale won’t work in our favor. But it will be hard-earned and good for all, worthy of our efforts and worthy of our customers and their families. Enjoy!”