About Us
Our Story
The McGuire family acquired the Oxford Ranch in 1992. The McGuire’s have owned the ranch for the longest spell, since it’s inception in 1887. Management of the ranch passed to the youngest daughter, Kelly in 2014.
In 2016, freshly graduated from the University of Wyoming with a degree in Animal Science, Kelly and the family worked together to rehabilitate the working facilities, the historic barn and the dilapidated ranch house. Now a showcase of West luxury, the ranch offers long views, comfortable surroundings, and a rich history detailed in a book available on Amazon, Meanwhile, Back at the Ranch.
Kelly began with 150 head of Angus cows and two full blood Wagyu bulls Her first herd was run on cattle shares, meaning she didn’t own the mother cows. She retained 70% of the value of the calf at sale. Slowly, she built up her own herd from heifers she selected.
Eight years later, she has built a herd of 57 mother cows, 40 of which have Wagyu bloodlines. herKelly’s goal is to continue breeding stock that thrives in this rugged environment while producing a phenomenal eating experience on your dinner plate.
Our Practices
All Oxford Wagyu animals are born and raised in summer pastures, enjoying plentiful space and sunshine to roam. Happy cows is the ticket to an excellent product! Kelly is their steward, it is her responsibility and honor to give them the best life. The Oxford Wagyu program embraces an All Natural practice; No Antibiotics or Hormones, Ever!
Steers are wintered in large corrals, protected from the Wyoming Wind, and fed Oxford Ranch grass hay. They are given grain rations during cold months to keep them fit and ready for the summer grazing season. Plentiful grass and a carefully selected breeding program is the foundation here at Oxford Wagyu. These are the ingredients to our success of bringing to your table the best eating experience for you and your family.
These wonderful animals spend their whole life here at the ranch. After two summers of grazing, steers are brought in and given free choice grass hay and little Corn, Oats, and Barely for 90 days before they travel only 5 miles to a USDA Inspected plant for processing. The carbon footprint doesn’t get much smaller then that!