Please click HERE for the delegate booklet for the Wagyu International Conference 10-12 November. With 200 delegates from across the globe, Day One certainly exceeded all expectations with the presentations reinforcing the position of Wagyu as a superior product. Day Two celebrates the Wagyu product with cooking demonstrations by four top international chefs, a session on the demand for Wagyu genetics, innovation in beef production as well as Wagyu meat as part of a healthy diet. Day Three will close with the technical sessions. Hosts are the South African Wagyu Society www.wagyu.org.za.