I’ve wanted to write a blog for a while, because I think our story is an interesting one – at least that’s what I’m told when I tell people why we swapped Dubai for Dunblane.
So here we are halfway through April. Where have the first three months of the year gone? We’ve been hectic with our new calves, our website launch, mad dashes to London to see new customers and lots of love for our beef, which is what it’s all about.
What a week we had in February! A herd test at the same time as animal health wanting to do a spot check on animal passports while I was dying in my bed with the flu.
The weather was awful – snow and severe gales … I’m so pleased I came here from sunny Dubai. But, hey I’ve got beautiful cows now.
I do have my favourite animals, I can’t help it and I love my cuddles at Wagyu Central. If my brush is missing I give them a good scratch with my hands, which turn black – something that would’ve freaked me out a few years ago!
Some parts of cattle breeding are heartbreaking. One of our new Highlanders bought at Oban gave birth early – to stillborn twins. My heart went out to the poor girl, and she spent the next day looking for them. And then we had a sick Wagyu Angus cross calf, which we lost.
The flip side is that the following month we arrived at the farm to find one of our Highlanders with a calf snuggled next to her. We named him Earrach, which is Gaelic for Spring. Trying to get an ear tag and necessary checks done proved a challenge. His mum wanted to stick her spectacular horns into anyone who came close. Hahaha!
So much going on in March – orders going out, picking up burger samples, another day of herd testing, car disaster, broken tractor returns, happy customers and new ones too.
We’ve hosted loads of visits including the guys doing the catering for the Ryder Cup and the Budding Chefs.
Adam Handling, Head Chef at Caxton Grill – and newly crowned BCF Chef 2014 – ran an exclusive Wagyu Month, which sold out in 10 days. (picture below courtesy of Adam Handling and Caxton Grill). He said it was the best he’d ever tasted and had tremendous feedback so was straight on to buy another carcase! Woop!
And we’re chuffed to bits our Wagyu burgers are going down a storm at Edinburgh gastro pub Scran and Scallie.
The final few days in March were spent organising wagyu deliveries to London and Edinburgh. My last Wagyu steer for a couple of months was sold before he’s even been slaughtered. Poor soul, I went and gave him a stroke and, of course, a hug. The Wags are the most amazing characters.
I’m pleased that whoever receives our beef knows that we love them from birth and enjoy the end result. Although that may sound a little crazy, it’s not! It’s definitely what we’re about.