Elegant plated gourmet dish with a central round meat tartare topped with caviar, garnished with microgreens and edible flowers, accompanied by a smooth white sorbet or mousse with a gold spoon, on a textured gold and black plate, set on a table with glasses

Our journey to Wagyu.

Not coming from a farming background, how do you come up with the dream of farming? Not just farming but breeding Wagyu.

In my family food has always been an important thing.
So it was natural to go to a good restaurant to celebrate a birthday in March of 2017, while I was studying economics at University. What I didn’t know at the time was that this dinner would change the course of my life.

I had Kobe beef tartar. I became so fascinated about the quality of meat, that I immediately started researching Wagyu.

In 2019 I took the first step towards Wagyu, starting in Ag school. With a clear goal of having fullblood Wagyu.

2021 was the year we bought the first embryos, while I was still doing farming traineeship. That led to the first calves being born in 2022.
It was from the start been with the clear goal in mind - producing the best meat possible.

Fullblood Wagyu calve

It’s all about family

It all begins with an idea. That my family to be honest was tired of listening to. But today, everyone is enjoying the Cattle. Mom and Dad are living on the farm, and my sister is always giving pets when she is around.
Even grandparents need updates about sick calves and whatnot.

2022 was a lot of first

Besides getting the first 6 calves, 2022 was also the year we decide to buy a couple of heifers to flush, to be able to make fast improvements.
It was a good mix of Orginal genetics and newer genetics. That gave us a good base for breeding up.

Michifuku Mary oure donor being shown in a small, enclosed arena at an outdoor event, with spectators watching and other cows in the background.
A young woman in a bright green shirt holds a black cow with an orange ear tag during a livestock judging event, with a man in a red shirt taking notes in the background. Red ropes section off the display area with a wooden wall and a banner behind them.

With experience, comes confidence.

After having bought animals at auction, and flushing we good success we gain the experience of having animals of farm. I went down and have worked half a year at Mayura Station, getting Wagyu under the skin, the best place possible.
Being a part of the farm and already having animals of farm, we had the confidence to make the biggest single investment yet ADBFS2629. Mayura S2629 was bought at the annual auction at Mayura station. She was bought with the purpose of being able to get a bigger diversity in our herd, being able to use Australian bulls.

A black cow standing on green grass in a fenced area.

S2629 is the crown jewel of the breeding stock at the moment.