The Wagyu Breed
Originating in Japan, the Wagyu is an extraordinary breed of cattle. Due to its intense marbling (the fat deposited between muscle fibres), the Wagyu meat is prized the world over for its rich flavour and buttery tenderness.
These cattle produce arguably the finest beef in the world. Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef.
In 2009 we purchased a smalll herd of Wagyus from Lord Roborough in Devon. Since then numbers have rapidly increased to over100. We have 10 pure bred animals, with the others being 50% or 75% Wagyu.
We have recently bought a new stock bull, Newnton Fukutsuru, he was imported from Australia as an embryo. He has exceptional marbling traits.
Cows are designed to eat grass so that’s what we feed them! It gets a bit more complicated during the winter when we bring them inside to protect them from the inclement weather. So during the summer we cut grass and make hay or silage (fermented grass) to feed them on during the winter.