Breeding and keeping

Our Wagyu calves are carefully raised from birth. They spend the first six months of their lives separated from the older fattening bulls. During this time they are fed milk and have access to water and hay at all times. To slowly get them used to solid food, they are given small amounts of calve flakes. This balanced initial diet is crucial for the healthy development of the calves and prepares them for the next phases of life.

After six months, the calves join the rest of the Wagyu herd. Our fattening bulls live outdoors and in group housing all year round. A shelter with cubicles offers protection from the sun, snow and rain. This species-appropriate housing promotes the well-being and health of the animals, which has a positive effect on the quality of the meat. The natural environment and access to fresh air and exercise help the cattle to grow up stress-free.

Natural feeding

Our Wagyu cattle have access to fresh water, hay and mineral salt at all times. In summer they graze on our lush pastures. They also receive corn to supplement their diet. The hierarchy in the herd naturally determines how much corn each animal receives: the older animals eat first until they are full, and then the younger animals take their turn.

Through this natural hierarchy and feeding, we ensure that all animals are fed adequately and in a balanced way. This contributes to the even fat marbling and the unique taste of Wagyu meat. The mixture of natural feed and the freedom to live in a natural environment plays an essential role in developing the special quality of Wagyu meat.

Living conditions and slaughter readiness

Our Wagyu cattle spend their entire lives in a stress-free and natural environment. They live in a herd, enjoy fresh grass in the summer and always have access to shelter. These conditions contribute significantly to the high quality of the meat. The space and freedom that our cattle have allow them to live a life that corresponds to their natural behavior.

Wagyu cattle are ready for slaughter at the earliest at the age of four to five years. This slow rearing allows the meat to develop its special tenderness and nutty taste. The animals are then slaughtered gently and without stress to further guarantee the quality of the meat. A long maturing process and species-appropriate husbandry ensure that the meat is particularly tender and tasty.

Sustainability and respect

At Mühlemann Wagyu Beef, respect for the animal is our top priority. We guarantee that every animal was born on our farm and is allowed to live a species-appropriate life in the herd until it is slaughtered. This sustainable and respectful approach is reflected in the outstanding quality of our Wagyu meat.

We attach great importance to using the entire animal, which enables us to fulfil special orders such as bones for sauces or oxtail for soups. Our aim is to make meat products as sustainable as possible by using almost all parts of the animal, ensuring short transport routes and using energy efficiently. Even after slaughter, we ensure that stress for the animals is minimised.

Special characteristics of Wagyu meat

The unique quality of Wagyu meat is characterized above all by its intense marbling and high content of unsaturated fatty acids. These properties give the meat its exceptional tenderness and its characteristic, slightly nutty flavor. The fat marbling ensures that the meat remains juicy during cooking and develops an incomparable flavor.

Wagyu meat is not only a delight for the palate, but also a healthier option compared to conventional beef. The high proportion of unsaturated fatty acids contributes to a balanced diet and makes Wagyu meat a sought-after delicacy worldwide.

Experience it yourself

Experience the unique taste of Mühlemann Wagyu Beef and convince yourself of the high quality and exceptional enjoyment of our meat. Visit us at Schwarzenegg or order directly online - we look forward to welcoming you as our customer.