TALES FROM WAGYU MAMA: July to September 2014

They say variety is the spice of life. If that’s the case, it’s been a very hot and spicy three months at Highland Wagyu.

Autumn’s definitely arrived. I love how the scenery changes colour and welcoming the little ones in the autumn calving, but I already miss the long summer days and warm evenings.

MoBBQ13092014

As the summer drew to a close, we had a last BBQ and chill out as a big thank you to everyone at team HW. Wonderful weather, beautiful Perthshire setting and, of course, our fabulous fullblood Wagyu steaks all round. It was great to be social and just relax with everyone who puts up with us!

Since July, we’ve hosted visitors from Iceland, Germany, Brazil and Argentina, and we had the honour of welcoming the ‘father of Wagyu’ David Blackmore himself.

Meanwhile the show season closed with Quoiggs Freud making Reserve Male Champion at the Great Yorkshire Show so we have a few more rosettes on the table:

Rosette table

We had great fun – and an overwhelming response – with our first ever Highland Wagyu goodie-bag Facebook competition. The next one is coming very soon – on Twitter this time – so keep your eyes peeled.

On my favourite subject of genetics, it was great to use our shiny, new lab in August and September. In preparation for further embryo programmes, we’ve added our semen and embryo offering to the website. And we’re planning to do our own AI work on the farm too. We’ve also had many enquiries from people interested in breeding Wagyu from home and abroad.

Shinylab_HW

On the beef front, orders of our delicious Fullblood Wagyu were heading out all over the country last month with our newly-available Wangus beef (Wagyu X Angus, below) generating a lot of interest too, including Grosvenor House and Adam Handling’s new restaurant, Adam Handling at Caxton. It’s also great to see lots more enquiries from new, private customers too.

Wangus

And we were proud to supply the Ryder Cup caterers with our Fullblood beef.

Finally, in more ‘business’ news, we’re delighted that Highland Wagyu has been accepted onto Wikipedia, putting Scotland on the map for the breed. In line with this, we’re pleased to be part of highlighting British Wagyu as one of the directors of British Wagyu Association, which will launch officially in November.

Team HW has been busy moving cattle around and preparing everything for the winter months ahead. With so many exciting projects on the go (watch this space for the work we’re doing on our Wagyu hides), the next few months will fly by. Christmas orders are coming in fast and furious so get in touch soon to avoid disappointment!

In the meantime, enjoy the autumn months, wrap up warm and follow your passion. We are!

 

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10th October 2014