Paper thin slices of Wagyu are swirled in a hot broth. The broth is traditionally flavoured with Kombu (dried kelp) that gives the broth a subtle savoury flavour. Watch this great clip by JapaneseCooking101 over on YouTube where she explains ingredients and cooking methods.
Jamie Oliver features a great Shabu Shabu recipe that you can get here.
Noel had driven past the For Sale sign along the Kings Highway outside Bungendore, New South Wales, for years. He describes it as a ‘rubbish bush block on top of a hill with run down fencing’. But it was perfect for Noel. He wanted a challenge, a project he could ‘take forward’ and make his own, building it from scratch, and not simply buying a place already farming and in good shape.
The initial appeal of Wagyu was how relatively easy they were to produce, compared with almost any other animal. Noel didn’t want to be nailed down with animals and be at the farm 24/7, such as during calving when ‘you have to be there for two weeks so you can look after the cows and calves’. Wagyu historically have small calves.
Normally, Wagyu farming is labour intensive. Noel set about creating infrastructure which made producing them less labour intensive. He installed fencing, chutes and dams to deliver plenty of natural water in paddocks which, c0upled with cell grazing which rests the dams, ensures clean drinking water always available. (There were only three dams on the property when Noel bought it; now there are many more.)
Correctly feeding Wagyu is also an important part of the process. Kia Ora Stud is a free range feedlot with an automated indoor feeding system Noel developed. Every steer on the property goes straight to the feedlot after weaning.
Originally thinking he would breed to sell. Noel found there was ‘a hell of a lot more to Wagyu’ than first appeared. He discovered the key to breeding Wagyu was using genetics. He talked to breeders, vets, scientists, he ‘chewed their ears’ and he couldn’t get enough of it. What could go wrong with the breed? How could we fix it?
Learning that a significant challenge for Australian Wagyu is the small number of seed stock which has led to line breeding/inbreeding, Noel turned his attention to studying the resulting less desirable attributes, known as “bad traits”. A bad trait in Wagyu can refer to any genetic or physical characteristic that detracts from the ideal quality, flavour, or texture of the beef.
He was an early adopter taking on the challenge of line breeding/inbreeding and focussing on genetics in his breeding programme. Now it’s commonplace to discuss genetics in the industry.
Thanks to Noel’s vision and entrepreneurship, today Kia Ora Stud is a leader in bad-trait-free genetics, animal welfare and land stewardship.
