PROFILE NORFOLK WAGYU BEEF
Norfolk farmer is making a success of breeding and sell- ing high-quality Wagyu beef direct to consumers after starting his business just four years ago. Sam Frost, who farms at Besthor-
A
pe, near Attleborough, started Norfolk Wagyu Beef after tasting it in a res- taurant while on holiday in Austral- ia. The taste was fantastic, he says – and so was the story behind it. “I’ve always loved producing some- thing and selling it direct to the con- sumer,” explains Mr Frost. “We’ve al- ways had turkeys. When I was younger dad and I would butcher them and put a sign at the end of the road for peo- ple to collect them for Christmas day. “I always liked that one-to-one pro-
cess – to farm something and then lit- erally give the product straight to the person buying it. But Christmas is only one day and I wanted something that was all-year-round.” Mr Frost says he wanted to start a high-value niche enterprise that would bring additional revenue into the busi- ness. Many people do turkeys, he says, But only about 50 farmers in the UK rear Wagyu beef. Four cows with followers and a pedi-
gree Australian-registered Wagyu bull were purchased in 2017. “It’s a long process,” says Mr Frost. “I’m taking them to about 32-months-old – they are big boys when they are done.”
Respected breed Wagyu are a Japanese beef cattle breed descended from native Asian cattle. Once used as draft animals in agri- culture, they weer selected for their physical endurance – which means more intramuscular fat cells. The marbling this creates provides a readily available energy source – in- creasing their endurance. But it also means their meat is exceptionally ten- der and flavoursome, making it highly prized by top chefs across the world. Although native to Japan, the Aus- tralian breed society is among the big- gest and most respected globally. “The meat from the offspring sired by our bull is very good – he does his job and his progeny marble really nicely. “The quality of the beef is the driv- ing force behind what we do,” he adds. “We have some pure Wagyu cattle in our herd and some crossbred animals. Our aim is to produce high welfare and sustainable wagyu beef.”
Mr Frost has overcome numerous hurdles to reach where he is today – but the meat is good and it is selling well. The technical side of livestock breeding is rewarding, he says. So too is market- ing Wagyu meat to consumers. “The Wagyu are a great breed – and the meat they produce is exceptional. Then there is the the breeding itself – and we have full control over it, which makes it fascinating.
“The marbling makes the meat real- ly special – the intramuscular fat melts
The marbling makes Wagyu beef highly prized.
Collins Farming
& Forestry Services Ltd
TURN POPLAR AND ASH INTO CASH
Don’t let timber quality deteriorate - Safely harvest while it has value!
• ash and poplar dismantling and purchase • hedge and woodland coppicing • site clearance • felling licence applications • contract chipping
• supplier of dried and screened woodchip
m: 07850 988808 e:
info@collinsfarmingandforestry.co.uk w:
www.collinsfarmingandforestry.co.uk
60 ANGLIA FARMER • JUNE 2021
AGRIKEL
Specialising in crop spraying technology Our Services
• We maintain all brands of machines and sell new Househam, Hardi and FarmGem sprayers
• We build chemical bowsers and bunded transportation trailers
Hydraulic hose
assemblies while you wait
• We have a fully stocked sprayer industry store
• We can upgrade your existing sprayer or build completely new machines to your requirements
We buy and sell new and pre-used crop sprayers and also offer NSTS testing
Tel: 01953 450279
www.agrikel.com
info@agrikel.com Rookery Business Park, Silver Street, Attleborough, Norfolk NR17 2LD
Proud to support and supply Sam Frost
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76
