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Livestock & Forage
Are Wagyu cattle any good?
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<blockquote data-quote="RobP" data-source="post: 4133292" data-attributes="member: 1718"><p>Wagyu x Dairy Shorthorn cow sired by Wagyu bull.</p><p>We try to kill as near to 30 months as possible</p><p>Carcass weight 300-340kgs, we normally creep feed on Mum, then store them for year 2 & then start feeding concentrate for their last 100 days. I should feed more but I'm too tight! Feeding approx 5kgs of GLW beef finisher.</p><p>Ours seem to be very quiet & docile, need to push them out the way to get to the hay feeder.</p><p>We find the steak has to be cooked no more than medium/rare & hung for minimum 21 days.</p><p>We do not get as much marbling as many breeders but I guess we don't feed as much as most.</p><p>We sell a side of beef a week from home & the general consensus is that our Wagyu is a noticeable improvement on supermarket beef, however, a good local traditional butcher selling Hereford heifers has a very good following as well.</p><p>We price similarly to M&S & Waitrose premium Angus range but nowhere near the fancy London Wagyu prices.</p><p>I hope this helps, I still have an awful lot to learn but I do think the Wagyu will gain a greater market share in years to come</p></blockquote><p></p>
[QUOTE="RobP, post: 4133292, member: 1718"] Wagyu x Dairy Shorthorn cow sired by Wagyu bull. We try to kill as near to 30 months as possible Carcass weight 300-340kgs, we normally creep feed on Mum, then store them for year 2 & then start feeding concentrate for their last 100 days. I should feed more but I'm too tight! Feeding approx 5kgs of GLW beef finisher. Ours seem to be very quiet & docile, need to push them out the way to get to the hay feeder. We find the steak has to be cooked no more than medium/rare & hung for minimum 21 days. We do not get as much marbling as many breeders but I guess we don't feed as much as most. We sell a side of beef a week from home & the general consensus is that our Wagyu is a noticeable improvement on supermarket beef, however, a good local traditional butcher selling Hereford heifers has a very good following as well. We price similarly to M&S & Waitrose premium Angus range but nowhere near the fancy London Wagyu prices. I hope this helps, I still have an awful lot to learn but I do think the Wagyu will gain a greater market share in years to come [/QUOTE]
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