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Wagyu Beef Farming In The Karoo District Of South Africa

Wagyu Beef, recognised as the juicy and umami-rich steak variant, has become popular. This high-quality beef has become synonymous with luxury food such as caviar or the black truffle. However, no matter how many Michelin-starred menus you include the Wagyu beef, its details have still alluded many experienced diners.

Wagyu beef South Africa

Believed to have originated from Japan, Wagyu is known for its excellent marbling, the delicate fatty veins in the beef. This genetic characteristic is most prevalent in the forequarters. All livestock originating in Japan develop a distinctive carcass that is noticeably overweight in the front half. This breed has been more than centuries-old, but because the Japanese kept their cows in cramped cages for a substantial part of the year, it was not suitable for intensive farming. The beef found its way to South Africa many years ago. The South African farmers did not realise the potential of the beef right until an enormous hike in retail price.

cow parts

The Wagyu Society of South Africa has developed the Certified Wagyu Beef Program (CWB) to maintain the credibility of the South African Wagyu beef production process. The program also evaluates the validity and consistency of the product to the end-customer. Wagyu’s marketplace concentrated on optimising the satisfaction of buyers and sellers.

Wagyu beef farming – Karoo

The Wagyu beef, as we spoke earlier, is distinct in taste due to the phenomenon of marbling. This fat storing capability in the fat gives the meat high-quality texture and taste. Marbling has been standardised in the African Wagyu Beef Program. A marbling score of 4 and above is usually considered a good quality beef. The most recent variant in Karoo district has witnessed carcasses with marbling score going up to 15.

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