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Wagyu as an option on dairy farms

Have you thought about the next breeding season? Having a well-planned breeding strategy is key.

One of the options you may like to consider is selling your calves for beef, with price volatility really taking the shine off some years, one way to get a bit more certainty is to join an established supply chain such as Wagyu.

Wagyu is a breed of specialty Japanese cattle that can be raised all over the world, including New Zealand. Wagyu beef is popular around the world because of its superior eating quality. The meat is distinctive because it is highly marbled. This means that the fat reserves are spread throughout the muscle tissue, this is known as marbling. Wagyu is often called the “Rolls Royce” of beef and is incredibly flavourful and tender. Also, wagyu fat has a much lower melting point and tends to melt in your mouth and contains higher levels of healthy omega-3 fatty acids, linoleic acid, and monounsaturated fat.
Using Wagyu genetics, dairy farmers can breed their Kiwi Cross cows to premium wagyu beef for the local and international markets.

There are three companies in New Zealand involved in the breeding, production, and distribution of wagyu cattle and beef. They are Black Origin, Southern Station Wagyu, and First Light Wagyu.

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