Having a well-planned breeding strategy is key, and with every region different, it's important to look at what works for your farm.
One of the options you might 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.
What is 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 compared with other breeds of cattle.
Why is it sought after?
Wagyu beef is distinctive because it is highly marbled. Most animals store their fat reserves on top of the muscle, whereas Wagyu cattle have a genetic predisposition to lay down fat on the inside of muscle tissue - this is known as marbling.
Sometimes called the 'Rolls Royce' of beef, Wagyu is incredibly flavourful an tender. The meat texture is finer, resulting in a extra-special eating experience. The fat in Wagyu has a melting point lower than the human body temperature, which is what makes it melt in your mouth.
Grass-fed Wagyu beef also contains higher levels of healthy omega-3 fatty acids, linoleic acid (CLAs) and mono-unsaturated fat (the healthier kind) compared to grain-fed beef, which is high in saturated fat.
Who is involved?
Some farmers outside Japan are raising Wagyu cattle without the aid of grains. Traditionally, Japanese Wagyu cattle are fed a mixture of grass and grain to ensure their signature high marbling. In New Zealand, it's possible to raise Wagyu cattle on a 100% grass-fed diet without compromising their highly marbled meat.
Using Wagyu genetics, dairy farmers can breed their Kiwi Cross cows to produce premium Wagyu beef for local and international markets.
In New Zealand, there are three companies involved in the breeding, production and distribution of Wagyu cattle and Wagyu beef - Black Origin, Southern Station Wagyu and First Light Wagyu.
Black Origin
- Began in 2015
- Based in Canterbury
- Production methods combine traditional artisan Japanese techniques with New Zealand's incredible natural resources and environment
- Priority is the health and happiness of cattle which ensures a high-quality product.
For more information on Black Origin, visit blackorigin.co.nz.
Southern Station Wagyu
- Uses the best available Red Wagyu genetics from Australia and the USA across J8 - F16 cows
- Red Wagyu are a fast-growing good yielding breed from historic Simmental and Devon cross breeding influence
- Calf contracts for 100kg calves available with semen orders
- Wagyu backgrounded to 550kg live weight then grain fed for 100 days to maximise marbling and market value.
For more information on Southern Station Wagyu, visit southernstationswagyu.com.
First Light Wagyu
- Started business in 2011, now with over 400 dairy and beef farmer suppliers nationally
- First Light grass-fed Wagyu cattle are the progeny of full blood Wagyu bulls across New Zealand dairy (Friesian/Jersey cross) cows
- Located in Northland, Waikato, Taranaki, Manawatu, Canterbury, Otago and Southland
- Established markets for 100% grass-fed Wagyu beef in New Zealand and the USA covering 700 retail stores, six branded restaurants and a high-net-worth steak club
- Seeking to work with dairy farmers involved day to day in their business, dedicated calf rearing interest and capability and interested in optimising a whole herd mating plan.
For more information on First Light Wagyu, visit firstlight.farm.
