Riverbend Wagyu was built on the dreams, hard work, and dedication of the Kuykendall family. Our family is eager to provide American Wagyu beef to our customers who are as passionate about farm-to-table eating as we are. We’re thrilled to offer the tender, enticing taste that Wagyu beef is known for, while also staying true to our values: quality meat, incredible flavor, animal welfare, and sustainability.

The mission of our family is to bring the best quality of meat possible to each and every one of our customers.

Our cattle are born and raised in the Siskiyou National Forest in Southern Oregon, where they spend their summers feeding on 25,000 acres of fresh and nutritious open range grasses. They then journey to the home ranch nestled in the foothills of California’s Central Valley for finishing and harvest.

Riverbend provides 100% grass-fed Wagyu beef as well as traditional grain-fed Wagyu beef. None of our animals receive hormones or antibiotics. Our family brings the very same product to our own table—and we wouldn’t have it any other way.

Some years ago, my passion for cattle led me to Fresno State University, where I earned a degree in Animal Science. Working on a handful of ranches gave me a broad understanding of what it truly takes to run a cattle operation, and the experiences I gained have helped shape my views of how it should be done the right way.

Before Riverbend, I was finding that it was hard to come by the quality of meat I wanted to be eating for myself. This, along with all that I’d learned about raising cattle over the past 20 years, led me to the launch of Riverbend Wagu. I knew we could provide a better product to our local region and beyond, and I also knew that the quality and flavor of American Wagyu was the way to do it. We wanted rich, nutrient-packed beef on our ranch and on the tables of our customers—and Wagyu beef provides us with just that.