Why Wagyu?


There are easy calving breeds, there are very easy calving breeds and then there’s Wagyu. Wagyu sires can be used over heifers of all breeds with a high degree of confidence. Bulls are ideal for crossing over ‘extreme’ muscled heifers ensuring straightforward, easy calvings. The resulting calves combine outstanding commercial attributes with excellent eating quality.


Wagyu cattle are renowned for their docile nature being gentle-natured, placid and very easy to work with.



When it comes to calving ease, eating quality and profitable beef production, Wagyu is in a league of its own.

Whether for box beef schemes, farm shops, supplying local restaurants, butchers, retailers or simply for beef farmers who just want trouble-free calvings and some of the world’s finest beef in their freezer, Wagyu beef is unrivalled when it comes to calving ease and eating quality.

An infusion of Wagyu genetics into commercial beef herds has the ability to dramatically increase the meat eating quality by increasing marbling, producing finer meat texture and decreasing subcutaneous fat.

Japanese research has shown that Wagyu x Holstein (see picture) proves to be a fantastic cross, producing fast-growing, easy-finishing progeny with outstanding eating quality and commanding substantial premiums. 

In many countries across the globe, farmers have started crossing Wagyu over Angus and Hereford cattle to further enhance the eating quality of their beef and ultimately the price per kilo they can charge.

Breeders of Continental cattle are waking up to the benefits of using Wagyu over maiden heifers. This ensures not only trouble-free calving but also offspring which combine tremendous commercial attributes with fantastic eating quality.