Trenchmore Red Wagyu
‘Some of the best beef I ever tasted’
Why is Sussex-Wagyu such deliciously succulent beef?
BREEDING
The Japanese Red Wagyu grow better than Black on grass and are naturally marbled with soft, unsaturated fats providing exceptional tenderness and flavour. The Sussex is one of the oldest English breeds, superb mothers and good-natured. (HRH keeps the largest Sussex herd and she knows all about beefeaters!) Together they make a sweet and beautiful union
Feeding
Suckler beef is proven to taste better. Our calves enjoy 6-8 months on mother’s milk. After soft weaning their diet is grass based because that’s nature’s way. For the last 100-150 days the cattle go onto a silage-based finishing ration fortified with cut wheat and by-products like brewer’s grains, linseed flakes and molasses. This promotes marbling and ensures a consistent product, year round.
The most succulent beef comes from a steady moderate daily live-weight gain, before finishing on a rising plane of nutrition in the final phase before slaughter.
Welfare
Trenchmore is a high welfare herd. Cross breeding promotes hybrid vigour and they are naturally healthy.
We strive for happy, stress-free cows that gain weight every day. This avoids the laying down of extra sinew and gristle, so the meat stays tender.
Age
Slow grown Sussex-Wagyu are 24-30 months old when finished.
Flavour improves with age, but tenderness declines. This is the sweet spot.
Slaughter, hanging and butchery
We slaughter our beef at a local family abattoir with calm, experienced staff. The carcasses are slow chilled then dry aged for 28-42 days, dependent on the cut.
Seam butchery brings out the best from the meat, the final step in a long chain of actions, each dedicated to welfare, sustainability and eating quality.
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