Worstead Wagyu beef is produced here in North Norfolk, the Wagyu are slow grown on lush pastures and adhering to high welfare standards.
Established by the estate following the dispersal sale of the farm’s pedigree dairy herd in 2016, the cattle are managed with accuracy, respect and distinction for the welfare of our animals. Blending new technologies & research with traditional animal husbandry we aim to create sustainable, ethical and quality Wagyu beef.
Nestled in the stunning North Norfolk countryside, the Worstead Wagyu graze productive soils that yield lush pastures & Winter forage for the Wagyu. Our grass pastures and forage are tailored for the cattle’s needs and the bespoke by-product only low energy feed is a vital part of raising premium Wagyu beef.
We look to limit housing as much as possible, but when the grass stops growing we look to strengthen the marbling with a stress free housing environment and the animals are handled with the care, precise record keeping is paramount and with full supply chain traceability.
Health & Welfare
Herd husbandry is vital for our Wagyu. Regular monitoring, humane handling and full respect for our Wagyu herd goes beyond any assurance scheme.
Worstead Wagyu can’t be rushed, and only good things come to those who wait, so we work to their pace of life. Our beef takes at least double the time of conventional beef enterprises, we work with their wild herding instincts and let the weaning process occur naturally.
Our closed herd have zero added hormones, no unnecessary anti-biotics, are pastured raised and finished on a by-product only blend.
Through responsible grazing, we are not only fertilising with organic manure, growing grass and sustaining our Wagyu herd. We are also pulling carbon out of the atmosphere, building plant energy, growing soil structure and storing carbon in the soil.
Suitable soil grows nourishing plants, leads to wholesome Wagyu and healthy food.
Beyond this, the biodiversity of the paddocks is a haven for nature. Plants are allowed to flower, bees can pollinate, insects can forage, birds can feed and wildlife can flourish.
To unlock the marbling of Wagyu cattle, a high energy diet is required to intensify the intramuscular fat. We have created a bespoke blend of feed that not only helps us to achieve this, but also stops it heading to landfill.
By combining the managed grazing with the by-product only feed, we are reducing the water intake requirement, the land area needed, exposing areas of soil, reducing water run-off and the need for artificial chemicals, medicines, fertilisers and machinery.
The benefits are the increase in microbial diversity, wildlife habitats, plant variety, healthy soils, plants and animals.
Full of Nutrition
Wagyu beef is one of the best sources of Vitamin B, Iron, and essential amino acids and has been shown to have more saturated and mono-unsaturated fatty acids than chicken & salmon and much lower polyunsaturated fatty acids.
Grass feeding our cattle can increase unsaturated fats, trans fats, and saturated fatty acids including omega 3 & 6. However, the mono-unsaturated to saturated fatty acid ratio is up to 3 times higher in Wagyu than other beef breeds and up to 40% of saturated fats in Wagyu is in a version called stearic acid. This stearic acid is regarded as having minimal impact in raising cholesterol levels.
Research indicates that mono-unsaturated fatty acids are either lower or neutral to total cholesterol levels, while increasing high-density lipoprotein levels, or good cholesterol. Medical experts report that high-density lipoprotein tends to deliver cholesterol away from the arteries and to the liver where the body can get rid of it.
Wagyu beef is also an effective source of Essential Fatty acids such as Omega 3 (Linolenic Acid), as well as containing 30% more Omega 6 (Linoleic Acid) than other breeds.
Omega 3, the same compound found in nuts, olive oils and fish that give them their health benefits, has been found to protect against heart disease, arthritis, depression, Alzheimer’s, high blood pressure, and act as an anti-carcinogen.
Omega 6 has been shown to prevent numerous kinds of cancers, while also reducing low-density lipoprotein (bad cholesterol) levels and triglycerides
The abundance of marbling in Wagyu from intramuscular fat contributes to a rich buttery flavour trickles to over the palate with the tender texture of a lightly smoked oily fish. Together with the deep, intensely meaty Wagyu deliciousness of seared beef it has the taste buds dancing well after hitting the back of your throat.
The Japanese describe this as “umami”, the fifth taste sensation that is directly related to the savoury flavours of monosodium glutamate.
Nose to Tail
Wagyu beef is only around third of the animal, so not only do we utilise the by-products to rear our cattle. We try to show as much respect to the Wagyu’s life as possible by working throughout our supply chain to ensure that as much of the animal is respected and utilised.
We also make sure that no Wagyu beef goes to waste, by working with charities that supply delicious food and meals to the homeless, elderly & vulnerable.