The belief that the most flavoursome Wagyu beef has to be grain-fed for at least 100 days in feedlots is challenged by producers of pasture-raised Wagyu. The highest marbling is achieved on a high-grain diet however, many consumers express concern about welfare in concentrated animal feeding operations.
Gundooee Organics near Dunedoo in the central-west of NSW, produces premium, certified organic Wagyu incorporating ethical and ecologically regenerative farming techniques according to owner, Rob Lennon.
“We take a natural and regenerative approach to production and our cattle graze in open paddocks on a diversity of deep-rooted native species,” Mr Lennon said. “This predominantly native pasture diet allows our cattle to express their Wagyu marbling potential whilst maintaining a balance with flavour, texture, health, price, animal welfare and sustainability.”
“Each year we sow oats into dormant native perennials so the cattle have continuous living food. Our cattle can gain up to 1.5 kilograms a day on this regime. Our sale cattle are all F2 (second cross Wagyu) which means they are from full blood Wagyu bulls and 50 per cent Wagyu and 50pc Angus cows. This second cross delivers a clean and mellow beef that develops between mouthfuls.”
Gundooee Organics sells directly to butchers in NSW and Queensland and some restaurants where their Wagyu is on the menu.
Pennie Scott
I am an independent scholar with interests and expertise in regenerative agriculture, equity and justice for farmers, functioning healthy landscapes and the culture in agri-culture. My aim is to inform holistically and honestly to ensure readers have access to what they need, now.
I am an independent scholar with interests and expertise in regenerative agriculture, equity and justice for farmers, functioning healthy landscapes and the culture in agri-culture. My aim is to inform holistically and honestly to ensure readers have access to what they need, now.
