Anson Beef Co.
A family ranch in Bend, Oregon, raising fullblood Wagyu on green, natural grass — the way cattle have been raised in this country for generations.
Central Oregon, born and raised.
Tyler York has spent his entire life in central Oregon, growing up on and around the local ranches — learning cattle, land and hard work from the families who have worked this country for generations.
Today the ranch is home to Tyler, his wife and their three daughters. It is a family operation in every sense: the girls grow up with the herd, the seasons and the same values Tyler was raised on.
Returning what the industry gave.
As Tyler's businesses have grown, so has his commitment to the people and traditions that made them possible. His adult life has been spent giving back to the cattle industry — supporting local ranchers, youth in agriculture, and the community that raised him.
Anson Beef Co. carries that forward: honest cattle, raised close to home, and a ranch that stays connected to the neighbors and families of central Oregon.
What makes Wagyu different.
Wagyu — literally “Japanese cattle” — is prized around the world for beef unlike any other. Raised with patience on good grass, it becomes something worth gathering around.
Marbling
Wagyu carry fine, even intramuscular fat — the delicate white threading that melts as the beef cooks and gives each bite its richness.
Tenderness
That marbling, paired with a fine muscle fiber, makes Wagyu remarkably tender, with a texture closer to butter than to ordinary beef.
Flavor
Wagyu fat melts at a lower temperature than conventional beef, carrying a deep, sweet, savory flavor through every cut.
Heritage
The breed traces back generations in Japan, where the bloodlines were carefully kept. Fullblood means no crossbreeding — pure Wagyu genetics.
