Our Wagyu
The unique taste and tenderness of highly marbled South African Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the world.
We provide a stress free environment for our cattle that are allowed to free roam to minimize the stress levels so that we receive the best quality meat for a great ultimate eating experience.
Wagyu meat contains mono-unsaturated fats which is your healthy kind of fat that does not lead to high cholesterol. Omega 3 and 6 are present in our meat which boats benefits such as lowered blood pressure, reduced inflammation and reduced risk of dementia.
The main breeds to mix into the purebred breeding line is the Jersey cow, Angus and the Bonsmara cow
Full Blood Wagyu
Very few available in South Africa, breeders therefor import full blood semen and embryos to add to their wagyu breeding line
F2 (75+ % Wagyu)
When a Fullblood or Purebred bull is mated with a F1 female, to produce offspring that is more than 75% Wagyu
F3 (87+ % Wagyu)
When a Fullblood or Purebred bull is mated with a F2 female, to produce offspring that is more than 87% Wagyu
F4 (93+ % Wagyu)
When a Fullblood or Purebred bull is mated with a F3 female to produce offspring that is more that 93% Wagyu
What is Marbling?
Marbling is known as “Oil Flower” or “Snow Flower” and has been named marbling because the streaks of fat resemble a marble pattern. Also called intramuscular fat (First fat that animals use to store energy), marbling adds flavour and is one of the main criteria for judging the quality of cuts of meat. In general, the more marbling it contains, the better a cut of meat is. The formation of marbling in the meat begins when the animal is about 12 months of age, but can go up to 36 months depending on the genetics used.
Marbling is fat, so it is largely determined by the diet of the animal (and to a certain degree the breed of cattle). Cattle must eat high-nutrient and high-energy food during this process. We use a combination of wagyu and other bred cows to produce our wagyu meat. The beef rib and short loin are among the most marbled sections, while the beef round and sirloin tend to have the least.
Grading
As you can see in the picture, M stands for “Marbling”, Our farm in South Africa, would score between 0-9+, the larger the value after M, the more frills.
Our cost per kilo is determined by the amount of snowflower patterns available in the meat using the wagyu grading score. The more snowflower patterns, the more the cost will be per kilo
