Beef

Thousand Candles beef project has three pillars.

The first is the building of our own herd with unique genetics linking back to one of the oldest lines of Japanese (Wagyu) breeds.

The second pillar is that the cattle will be reared on grass on land that is fortified with compost teas to build biology.

Thirdly, our beef will be dry aged for tenderness and flavour development.

It is very early days in the development of this project. We have tested the land with a more standard breed of Wagyu to acclaim from small number of chefs and restaurant personnel that have had an opportunity to taste and work with the product.

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