At the Big Texas Event in Fort Worth, hosted in partnership by the Texas Wagyu Association and the Australian Wagyu Association, American Cattlemen had the opportunity to sit down with one of the most unique guests of the conference: Gregg Brazzell of Spring Street Farms in Louisiana. Brazzell came to the Wagyu business with a story unlike most cattle producers. Before building his Louisiana farm and beef program, he spent decades in the film industry as a stuntman, stunt coordinator, and second unit director. 
Brazzell has worked in the stunt industry for more than 46 years. His path began early, with a chance meeting at a hotel in Dallas during the premiere of the John Wayne film Chisum. There, as a young boy taking photos in the lobby, Brazzell met western actor and cowboy Ben Johnson. Years later, that early connection came full circle. At age 21, Brazzell was asked to step in as a stunt double for Johnson, launching a long and successful career in film. Brazzell trained in judo, kung fu, Tae Kwon Do, and other martial arts, eventually finding his niche in fight scenes and car work. Over the years, he worked with well-known names in the movie business, including Chuck Norris and Aaron Norris, and traveled internationally for film projects. He also learned the hard, practical side of stunt work: building ramps, welding roll cages, turning cars over, learning fire stunts, and studying how to safely choreograph action scenes.
Today, Brazzell is semi-retired from the film industry and focused on restoring and expanding Spring Street Farms in Louisiana. While he still works on a couple of movies a year, much of his energy now goes into the farm, which carries deep family meaning. Brazzell described walking into an old barn on the property and seeing trees growing through the middle of it. The roof was gone, and the structure needed major work. Rather than walk away, he saw a chance to honor his father and brother by restoring the farm and creating something lasting. He has since rebuilt the barn, added pipe fencing, designed corrals, and continued improving the operation. Brazzell is also building an 80-by-100-foot feed barn and has planted rye, oats, and white clover to support his cattle program.
Although Brazzell grew up around cattle, he said Wagyu was new territory. A friend encouraged him to consider raising Wagyu, and that led him to seek out producers and industry leaders who were already doing the work every day. That is one reason he values events like the Big Texas Wagyu Sale. For Brazzell, the conference is not only about buying cattle; it is about learning genetics, marbling scores, feeding strategies, and best practices from experienced Wagyu breeders. Brazzell said he has only been involved with Wagyu for about two years, but he has already purchased cattle through the Big Texas Sale and continues working to improve his herd. One female he purchased carried a marbling score that represented an important step forward for his program.
One theme Brazzell returned to throughout the conversation was the willingness of Wagyu producers to help one another. He compared it to the stunt business, where experienced professionals often pass knowledge down to the next person willing to learn. Brazzell said the ranchers and breeders he has met are generous with information, open about what they have learned, and eager to help newcomers understand the details of genetics, management, and beef production.
Spring Street Farms currently runs about 45 head of cattle, including four bulls, with plans for continued growth. Brazzell has also begun selling Wagyu beef into local markets, including restaurants and a butcher shop in the Shreveport area. He said three restaurants are currently featuring his beef, allowing them to use it for special dishes or limited offerings. While the operation is still small, Brazzell sees opportunity in producing high-quality beef and building demand carefully. In addition to cattle, Brazzell is developing other parts of the farm, including honeybees, an orchard, and loblolly pine production. The broader goal is not just revenue, but stewardship, restoration, and honoring the legacy of his father, Lester Brazzell.
For Brazzell, Spring Street Farms is personal. The restored barn will carry his father’s initials, LB, as a tribute to the man who helped shape his love for cattle and the land.
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