when you cook it. It’s almost like but- ter when you eat it – a really rich but tender steak that has a good beef fla- vour – it’s the marbling that makes it unique.”
Farming system
Low annual rainfall means Norfolk isn’t renowned for its grass-based live- stock systems. But Mr Frost still man- ages to keep his cattle outside for at least six months of the year – and sev- en months if the weather allows. Getting enough grass has been a struggle – the farm is mainly arable – but local farmers and landowners have helped out by providing grazing. “Peo- ple have been really supportive and generous,” says Mr Frost. When they come inside, young
stock are fed on fodder beet. “We al- ready grew sugar beet on the farm, so it was really easy for us add fodder beet into the rotation. It’s a good-val- ue feed and it contains lots of energy, so they do really well on it.” At first, Mr Frost says he thought he would rotationally graze the cattle to maximise the grass usage. But he soon realised that Wagyu won’t fatten on grass alone. “A well-known breeder told me you should never let a Wagyu have a bad day in its life – you’ve always got to keep them fed nicely. They won’t mar- ble so well off a grass-only diet so we make sure we supplement it with bar- ley and beet pulp.”
Building up the herd is an expen- sive business – with animals bought in when money allows and when they become available. There are current- ly about 10 cows and 40 animals al- together. “We will only finish three animals this year and five next year,” says Mr Frost. “The year after, we expect to be be doing one a month – which means one animal slaughtered each month. “The goal is get to finishing one ani-
include specialist retailers, eateries and restaurants – now Covid lock- down rules are easing.
Sales and marketing “Restaurants are interested but we only started selling beef last March and then the pandemic came. We’ve since built up a good customer base by concentrating on private sales.” Customers are discerning and de- mand quality, says Mr Frost. They will- ing to pay £10 for 500g of Wagyu mince. It’s two or three times the price of reg- ular beef – a premium price for a pre- mium product, he adds. “I didn’t want to be a farmer who grows a crop or rears an animal and then have no say in the price I am giv- en. I wanted to be able to say: ‘This is how much it is’. The only way to do that is by having my own shop.” Setting up the online shop was
“
Pleased to support and supply Sam at Norfolk
Wagyu Beef
I didn’t want to be a farmer who grows a crop or rears an animal and then have no say in the price I receive.
mal every week – which will represent a considerable achievement because historically we’re not a livestock farm with lots of buildings lying around do- ing nothing.” Wagru meat products are current- ly sold through the farm’s dedicated online shop. Other outlets are set to
among his biggest challenges. But so too was learning about stockmanship. “Traditionally, we’re turkey producers so it’s been a steep learning curve but I feel like I’m getting there.” Thankfully, Wagyus are know be- ing placid animals – although easily stressed – and easy calvers. “They are easy to manage and their calm tem- perament is a big bonus.” Plans include improving the mar- bling by introducing more pure-bred animals. “I’m really enjoying this and I want to keep it going – and see where it can go as a business.”
NORFOLK WAGYU BEEF
Email:
info@norfolkwagyubeef.co.uk Facebook & Instagram: norfolkwagyubeef
Web:
www.norfolkwagyubeef.co.uk
JH Vaudrey & Son Ltd
Grain storage and handling Steel framed buildings Groundworks All types of concrete Turnkey projects
Phone: 01379 678459 Email:
info@jhvaudrey.co.uk www.jhvaudrey.co.uk
JUNE 2021 • ANGLIA FARMER 61
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