About Casey Beefmasters

Founded in 1948 by Watt M. Casey Sr. in Albany, Texas, Casey Beefmasters has endured multiple relocations and environmental challenges. The operation moved to Laredo, Texas, in 1951, where a severe drought forced Watt Sr. to burn cactus for 17 months to sustain the herd. In 1958, the operation shifted to Colorado’s prairie before returning to Albany in 1964, where Watt Sr. purchased the Phin Reynolds Ranch. Today, Casey Beefmasters remains the second-oldest herd in the breed and the longest continuously owned by the same family. Watt M. Casey Jr. has taken over the operation and continues to manage Casey Beefmasters, ensuring the program remains committed to the principles established by his father.

The genetic foundation of Casey Beefmasters is exclusively from Tom Lasater’s herd. Tom Lasater, the founder of the Beefmaster breed, developed the breed in South Texas. His wife, Mary Casey Lasater, was Watt Casey Sr.’s sister. Every bull and female in the Casey Beefmasters program originated from the Tom Lasater herd. The herd has been closed since 1967, and in 1977, the breeding season was shortened to 30 days. Many years, the herd operates on a 25- to 28-day breeding season, applying significant pressure on fertility. Industry experts and multiple sources have recognized the Casey herd as one of the most fertile within the Beefmaster breed and possibly across all breeds.

The herd has remained closed since 1967, meaning all genetics come from within the program. Cows that fail to conceive during the annual fall breeding season, which lasts no longer than 30 days, are culled. However, they are given a second chance and sold while pregnant. Some cows have remained in the herd for 10–17 years, consistently raising high-quality calves while maintaining fertility. Bulls are selected based on weaning and yearling weights, disposition, scan data, scrotal size, and maternal longevity. For example, one cow (2010-136) produced three dark red herd sires during her 14-year tenure before being sold to Alabama, where she continued to calve and breed successfully.

Casey Beefmasters cattle are raised on pastures of native grasses. Supplemental feeding includes 20–25% ranch cubes (pellets) when range conditions require, such as during droughts or winters with minimal forage. The ranch does NOT feed hay.

The Casey Beefmasters genetics are sold across the United States, Mexico, Panama, Colombia, South Africa, and other nations. Watt Casey Sr. was a pioneer in international Beefmaster expansion, exporting the first live Beefmasters to Rhodesia (now Zimbabwe) in the mid-1970s. That herd eventually grew to over 3,000 head.