WAGYU ‘OPEN’ EVENTS ANNOUNCED
· 31st July Upper Bryntalch Farm, Abermule, Montgomery, SY15 6LA
· 14th August Monkridge Hill Farm, West Woodburn, Hexham, NE48 2TU
· 6th September Durslade Farm, Dropping Lane, Bruton, BA10 0NL
The growth and interest in Wagyu beef from chefs and consumers across the UK has led to the Wagyu Breeders Association (WBA) hosting three open days this summer informing farmers, butchers and chefs of the benefits and qualities of Wagyu beef.
Often described as the world’s tastiest, tender beef the open events are being held to encourage farmers to consider producing Wagyu beef in the UK, and to give help and advice to the hospitality sector in sourcing British-bred Wagyu.
Ifor Humphreys, one of the earliest UK Wagyu pioneers with ‘’Ifor’s Welsh Wagyu’’, will host the first event at Upper Bryntalch Farm, Abermule, Montgomery on 31st July 4-9pm. The provisional programme includes speakers Mike Tucker (WBA Chairman), Jeannie Tomlin (Alternative Meats) and is to be followed by a visit to the Welsh Meat Online Centre of Excellence, Welshpool, and a demonstration by Gareth Ward, Head Chef at the Michelin-starred Ynyshir Restaurant.
14th August sees Steve Ramshaw host an Open Day 11am-2.30pm at Monkridge Hill Farm, West Woodburn, Hexham. Topics include: the health benefits of Wagyu beef; Fullblood or crossbred production; feeding and finishing; beef maturation, fat class and age; beef grading system post-Brexit; and a guide to retailing and purchasing.
The last open event is to take place on 6th September at Durslade Farm, Dropping Lane, Bruton, Somerset a 1000-acre mixed farming estate consisting of beef, sheep, pig and goat enterprises. The Fullblood Wagyu herd sits alongside an 80-head suckler herd and together they supply all the meat used in its Roth Bar & Grill. Farm Manager, Paul Dovey, will accompany visitors on a tour of the farm which will be followed by a presentation by the Roth Bar & Grill’s Head Chef Steve Horrell.
These events will be of interest to farmers, butchers and the hospitality sector and will cover production, cooking and sourcing of Wagyu beef. There will also be an opportunity to view the cattle as well as tastings. Wagyu is a breed on the march so please come and join us at the ‘Open Days’.
Please find the draft programmes and timings below (subject to change).
Please email email@example.com to register your attendance.
31st July Upper Bryntalch Farm 4-9pm
· 4pm registration
· Mike Tucker, Chairman WBA
· Ifor Humphreys – my Wagyu story
· Jeannie Tomlin, Alternative Meats
· Any Questions Discussion
· Farm walk
· Move to Welsh Meat Online Centre of Excellence, Welshpool for 7pm start
· Chef Demonstration by Gareth Ward, Ynyshir Restaurant
14th August Monkridge Hill Farm
· 11am Registration & Refreshments
· Why Wagyu - Introduction to Wagyu in the UK
· Benefits of Wagyu beef: Omega 3s & 5s & CLA (Conjugated Linoleic Acid)
· Wagyu Breeders Association - benefits of membership including 10 free straws of Redewater Haruki 11 to new Members
· Production systems: Fullblood, Purebred & F1 (50% cross)
· Feeding & Finishing: grass grown, grain finished
· Retailing Wagyu beef (maturation, fat class and age)
· Grading system post Brexit
· Purchasing wagyu beef – where to buy and pricing
· Cooking Wagyu beef
· Visual inspection of beef and tasting
· Farm Walk
· Close at 2.30pm
6th September Durslade Farm
· 10am Park in the ‘Hauser & Wirth Somerset’ car park and walk to the Roth Bar & Grill for coffee and registration
· 10.30am Tractor and trailer farm tour with Farm Manager, Paul Dovey
· 1pm Return to Roth Bar & Grill for lunch. Talk by Mike Tucker, WBA Chairman, and Steve Horrell, Head Chef at Roth Bar & Grill
· 2pm Guests are welcome to explore the art gallery and gardens.