The Wagyu breed is native to Japan and directly translated means ‘Japanese Cow.’
The Tajima blood line produces the best quality and can be found in the town of Kobe.
Originally the Wagyu breed was used to pull carts and ploughs so they developed larger forequarters, lighter hindquarters and a unique intramuscular fat system to have energy in reserve.
They are generally small framed and have slower growth rates needing up to 36 months before slaughter as opposed to other breeds that require 16-24 months. Production costs are therefore much higher.
Our history with Wagyu started in 2008 in collaboration with a genetics company based in Cape Town.
Our carcasses are graded using the Australian Marbling Score (MS) from MS 0 (no marbling) to MS 9 (exceptional marbling).
Wagyu beef demonstrates exceptional eating quality, mainly due to high marbling, low fat melting temperature, its juiciness and depth of flavour.
Our cattle are raised in a natural and ethical way on 600 hectares of open pasture established to a combination of clovers and grasses.
Grazing occurs mainly during winter and spring, whilst in summer, the dried off pasture seeds provide a good source of protein.
This is supplemented with oat hay grown on the farm and fresh apple pomace from a neighbouring juice plant.
Oak Valley produces certified Free-Range Beef which is hormone and antibiotic free.
The exceptional quality and depth of flavour of our beef is a direct reflection of the way in which they are raised.
Our pigs forage freely in large open paddocks.
In summer, we harvest several tonnes of acorns from the 4,000 oak trees on the farm to feed our pigs.
Their acorn diet and foraging regime is key to both the texture and the rich flavours of our pork.
Oak Valley Acorn-Fed Pork is certified free-range, hormone and antibiotic free.