Howard Wagyu Growing in Salina With New Storefront, Local Products and Family Roots

The New Storefront

What began with just a few cattle has grown into a family-owned Salina business that is now taking a major next step.

Howard Wagyu, owned and operated by Jim and Ashley Howard, is opening a new commercial storefront in Salina, giving customers a place to shop for locally raised Wagyu beef, eggs, poultry, honey, barbecue sauce, tallow products and a growing collection of home goods.

For the Howards, the new location represents more than just a retail move. It is the latest chapter in a business they have built together over the last several years, one that started small and steadily gained momentum through hard work, local support and a product they believe speaks for itself.

Customers will find much more than beef in the new store. Along with fresh and frozen meat, the Howards are also offering eggs, poultry, shelf-stable products and a home collection that includes cooking oils, soaps, lotions and other tallow-based items. Candles are also on the way as the space continues to come together.

A new line called L’or du Wagyu, meaning “the golden Wagyu,” is also part of that broader expansion.

Ashley Howard said the goal is to create a welcoming retail space that reflects what the family has been building behind the scenes for years.

“Jim’s built all of this stuff,” Ashley Howard said of the store’s interior. “He’s been working till sundown and beyond to get this place up.”

Before opening a more visible commercial location, the family had developed a quieter, more limited retail setup that longtime customers already knew about. Ashley said this new location is meant to bring Howard Wagyu to a wider audience while still keeping that same personal, local feel.

“We started out selling meat out of our car,” Ashley Howard said. “Me and the kids would go and sell sausages and sticks during the holidays, and then that grew. Then we did our little private store where people would just come.”

Even before the location is fully finished, Ashley said people have already been stopping in.

“We have had people come in and want to shop,” she said. “Even just walking by or seeing it from nearby.”

The family also has bigger plans ahead. Ashley said once the storefront is fully established, Howard Wagyu hopes to add even more convenience through pickup orders, online ordering and eventually shipping.

“My hope is once we get our store open, that’s when we’re going to work on shipping,” Ashley Howard said. “And then also maybe a pickup order system, like you can do at Dillons. But first, we’ve got to get this door open.”

Howard Wagyu’s new storefront at 2629 Market Place in Salina is set to officially welcome the community during its Grand Opening on March 21. The Howard family said they are incredibly grateful for the support they have received and look forward to celebrating the occasion with customers, friends and the community.

How It Started

Ashley Howard said what started as a small venture quickly became something much bigger.

“It started with the Wagyu cattle in 2019,” Ashley Howard said. “At first, I thought it was kind of a hobby, and then it just kept turning into more.”

Jim Howard said the cattle side of the operation actually began even earlier, in 2018, with just a couple of animals. From there, he built the herd over time, developing the breeding program and expanding production as demand continued to grow.

“It just kind of snowballed from there,” Jim Howard said.

Today, Howard said the operation has around 160 head of cattle, making it a substantial local business rooted right here in the Salina area. He said he typically keeps 15 to 20 in the fat pen at all times to maintain a steady supply, though Wagyu requires significantly more time than conventional cattle.

“It takes about 30 months to get one ready,” Jim Howard said. “They’re pretty slow growing.”

What started with a few cattle and a family trying something new has grown into a recognizable local brand, one built in Salina, run by a Salina family and rooted in the kind of hands-on effort that still means something around here.

What Makes Howard Wagyu Different

That long timeline is part of what sets the product apart. Howard said his cattle are registered through the American Wagyu Association, with bloodlines that can be traced and verified.

“They trace every animal that came over here,” he said.

Howard said his herd includes both full blood Wagyu and American Wagyu, with the American Wagyu side typically being a cross between Wagyu and Angus. The breeding side of the operation remains centered on full blood cattle.

“The bulls and the cows that make the Angus cows, they’re all full bloods,” Jim Howard said.

That attention to bloodline and breeding is a major part of what gives Wagyu its reputation for rich marbling and flavor. Howard said the fat profile is also different from conventional beef.

“It’s more omega-3 fat,” he said.

That richer, more buttery quality has helped Howard Wagyu build a loyal customer base locally. Jim Howard said the business already supplies products to several local outlets and businesses, helping expand the brand’s footprint beyond the store itself. He said Howard Wagyu meat is served at Barolo, while products can also be found through local businesses including White’s Foodliner, GreatLife, Bravo Sliders-N-Bites, and The Apron String, which carries some of the oils.

For customers wanting to buy in larger quantities, Howard said quarter, half and whole beef options are available as well.

“It just depends on their size, but ballpark around $2,000 a quarter,” Jim Howard said. “That’s processed and everything.”

For Jim and Ashley Howard, the new storefront is not the start of Howard Wagyu. It is the visible result of years of work, local investment and a family business continuing to grow.