Wagyu leads the beef industry in objective Carcass measurements
Day 3 started with Dr Andrew Cromie from ICBF in Ireland giving a talk about global or combined genetic evaluations. Most producers want to know who the best animal in the world is, for a specific trait. This can only be achieved by combining data into a genetic evaluation he said. Andrew also mentioned that […]
International Demand exceeds supply
The theme for day two was “celebrating the product”. It started with a Wagyu Cookoff between chefs from four associations and included South African Pete Goffe-Wood, a Masterchef presenter, and Mark Wright from the Majura Tasting room. The Tasting room was voted Australia’s best steakhouse restaurant in 2014 and 2018. This cookoff had chefs explaining […]
A unique breed with a unique product
The theme from day one was “Wagyu’s international development continues”. South African ex-Minister Roelf Meyer, who is renowned for his contribution to the negotiations that led to the first democratic elec-tions in South Africa in 1994, set the scene with a talk on collaboration. Mr Pete Eshelman, chairman of the American Wagyu Association who used […]
