Francis Pang Bio

Francis is one of the most knowledgeable individuals on Wagyu genetics. His understanding of the different bloodlines and matching them up to Full Bloods or Angus for maximizing performance and quality is second to none. He grew up in Malaysia and received his MBA from Kent State University, spending 35 years managing Quick Concept Restaurants in the United States and internationally. On his state-of-the-art farm he has spent more than 14 years developing superior Wagyu Full Blood genetics for quality and performance. His genetics are the cornerstone of the Sakura Programs including the new brand - American Tajima Wagyu Full Blood. He has one of the largest Full Blood herds in the USA. In addition to owning several restaurants, he also owns, and feeds Wagyu cattle raised on farms from his bulls for the Sakura programs. Francis and his wife Kathy reside in Navarre, Ohio.