Spring has apparently sprung (we had snow yesterday – happy Springtime!) and with the clocks going forward one hour on Sunday, time is on my mind. There’s never enough of the stuff.
I’m well known for my Manic Mondays, but now they’re spilling over to Tuesdays while Frantic Fridays are starting on Thursdays. My head is spinning and I’m not sure where the days go.
In the past three months, we’ve had a beef photo shoot, meetings, visitors, beef orders coming in and deliveries going out. Our annual herd test, embryo calves being born, department in checking every single ear tag, more Wagyu steers away, hundreds of emails more and more phone calls from people wanting to taste Wagyu, breed Wagyu or just talk Wagyu.
It’s going to be one of those years I think…well I said 2015 was going to be exciting!
January’s weather turned our place into the set of Disney’s ‘Frozen’ – and we ended up flushing Wagyu females for export in the snow! But we ‘let it go’ with lots of ‘warm hugs’ just like Olaf
We kicked off 2015 early with a 24-hour visit from some guys up from London to see our operation. Let’s just say they were speechless when they left us…I’m taking that as a good sign but it could’ve been we fed them too much?
From January to March, in addition to the London guys, we’ve hosted visitors from France, Canada, Japan and Hong Kong as well as vet students from Glasgow (pictured below).
Not to mention our fab customer and one of our ambassadors Fred Berkmiller, chef patron of L’escargot restaurants, who brought the Food and Drink blog from 5pm.co.uk to us for a supplier focus article. It’s always good to have a visit from Fred as he loves being with the cattle and has such passion.
It’s also good to finally have some enquiries from a couple of Scottish butchers. Last week’s visitor loved everything we’re doing and is very excited about the future – as are we!
Our ‘Wangus’ beef (F1 Wagyu, which is our Wagyu x Aberdeen Angus) is going down a storm locally with Sherrifmuir Inn and Jam Jar at Bridge of Allan moving more than 200 Wangus burgers a week.
They describe our Wangus as the ‘Rolls Royce of steak’. This Wangus Feather Blade (or as it’s also known for the trendies The Flat Iron Steak) is amazing (I can say that, right?). I’m addicted to this cut! It’s so incredible now I know why its one of the first cuts to go.
Here’s photographer Marc Millar in our kitchen at the beef photo shoot followed by the finished shot.
Feedback is so important and means so much to us. We’re always thrilled to hear what our customers think especially after the big calendar events.
Remember Valentine’s Day? The run-up was mental, with orders coming in fast & furious beef heading out all over the country.
One private customer, who we’ll call ‘Mr Orgasmic’! :), had the rib roast and ended up fighting his son for the bone: “loved it, loved it, loved”. Another customer down south made a ‘goofy’ kind of comment: he now wears elasticated trousers (or as I keep saying: electric pants, lol) due to the amount of Wagyu beef he’s been ordering! Haha, we love the feedback, please keep it coming.
We’re happy to report that we now supply our Wagyu beef to a constellation of 50 Michelin stars – chefs and restaurants combined. That’s an incredible milestone for us, especially in such a short space of time and we thank everyone for your support.
One chef we were thrilled to finally meet was Adam Handling. He’s a great supporter of ours and won Scottish Chef of the Year at the beginning of March using our Fullblood Wagyu as his main dish at Scot-Hot. That’s in addition to already being British Chef of the Year. We couldn’t be happier for him and his team to finally meet our amazing cattle and get some Wagyu kisses!!
For the 150th anniversary of the Bull Sales in February, Mohsin somehow always managed to be in the right place at the right time to meet some VIP guests who you might recognise: HRH The Princess Royal, BBC Countryfile’s Adam Henson (who was very interested in the Wagyu) and Ruth Davidson MSP. Amazing timing – I guess I was working!
In addition to meeting ‘celebrities’, we sold Mohmar Hercules (pictured first) and Mohmar Genghis Khan…
…and, of course left with some new additions to the HW shorthorn herd: a new stock bull Glenisla Ghillie and four Chapelton heifers (pictured below).
Right now it’s calving time, a major part of the pedigree herds and in the next few months, we’re expecting the arrival of some 200-300 calves. The Wagyus calve all year so I’ll leave you with a cute picture of babies in the sun (remember that?) to get you into the spirit of Spring, new life and the feeling that anything is possible.