top of page
'Dunbar'
'Dunbar'
OUR WAGYU CATTLE
OUR WAGYU CATTLE
Trading as TALDRA CATTLE CO
Producing tender, exquisitely marbled Wagyu beef.
Our 2022 Trip to Japan
 A magnificent tray of fore-quarter Wagyu slices (from Tajima bloodlines). |  A labelled eye muscle on an A5 carcass. |
|---|
Cities and regions visited.
 We joined a group of 40 Australian Wagyu Association members for our 2022 Japan Tour. |  Day 1 – Tokyo - visit “kitchenware street” for some knife shopping; Toyosu Aussie BBQ Beach for lunch; Australian Embassy; market briefing with the MLA team. |  Day 2 – bullet train to Sendai to meet Mr Kawamura at his Yakiniku Restaurant. He is a Wagyu producer and has won multiple times at Zenkyo (Wagyu Olympics). |  Day 3 – Flew to Obihiro - visited Ando-san at Kosmos Farms. They run 300 cows and turn off 60 fattened cattle per year. No bulls are kept at Kosmos Farm, with cattle either sold at 30 days old, 9 months old or for carcase meat at 28 months. |
|---|---|---|---|
 A visit to Meat Image Japan at Obihiro University which specialises in the study of beef marbling with the goal of establishing a beef quality evaluation method. |  Sapporo – known as the land of the Global Wagyu master Mr Shogo Takeda. He has built an empire in Japan and across the world. He was influential in taking Wagyu out of Japan and into Australia and America. (Image courtesy of EATIVITYnews.com) |  Day 4 - Sapporo - we were guided around a Takeda farm by his Grandson Takahiro-san. Lunch at Takeda restaurant with his eldest Daughter and restaurant manager Hiromi-san. |  Day 5 – Osaka, Kobe and Kyoto – sightseeing. Wagyu Rump Teppanyaki style for lunch. |
 Day 6 - Mikata – visit to Tanaka Tikusan Farm in the Hyogo Prefecture. Tanaka Farm consists of two barns, one for breeding and one for fattening, running 60 breeding cows with Tajima bloodlines. |  Visit to the Tajima Wagyu Museum. |  DAY 7 – visit to Tottori Wagyu farm, then some sightseeing - Misasa Onsen hot springs foot bath; Kurayoshi street tour with a stop at the Brew Lab; camel rides. |  DAY 8 - Yonago – visit Shimane Wagyu farm with Mr Mitani of Irori Company who runs a breeding farm in Okayama Prefecture. He runs some of his cows on pasture and then in barns around calving time. Use of technology helps Mr Mitani manage calving, with a device inserted to detect internal movement and alert when calving is commencing. Visit to a fattening farm also run by Irori Company. |
 DAY 9 - Bullet train from Hiroshima to Kumamoto. Visit to Naniwa Feedlot at Ebino with Matt Edwards, Edwards Livestock and Kato-san from Sojitz Foods who are involved in exporting approx 16,000 head of Australian Cattle to Japan each year. During our visit we saw 2,300 head of cattle on feed, from entry weight all the way through to finished. Cattle are imported under 280kg and fed for 15 months to reach a target carcase weight of 500kg. |  Day 10 – visit to “Wagyu Olympics” (formally known as Zenkyo) at Kagoshima. This five-day event is only held every five years and attracts over half a million people. |  The 'Wagyu Olympics' consist of two competitive categories: Breed Improvement, which judges a cow on its size, proportions and other outwardly visible standards; and Meat Quality, where the carcasses are judged on fat quality and content. At the end of the competition, the best breeding cows and carcasses are sold at auction to the highest bidders in Japan. |  Days 11 and 12 - Ross and Robyn stay in Kagoshima and meet with Jim Teasdale, Managing Director, Ausidore Livestock, and to inspect local feedlots before flying Kagoshimo to Tokyo for the return flight home. |
 Rasco Wagyu steers are on Miyaji, Tsuruta and Mizobe Farms in Japan. These ten steers are located at Todorokibaru Farm. |
bottom of page