NEWSLETTER FROM NAMIBIAN WAGYU SOCIETY
Dear members,
Our next new member, Campana Wagyu, – Dr Helmke von Bach was interviewed.
CAMPANA WAGYU INTERVIEW:
Q. Helmke, where do you farm?
A. I am farming next to the Kamanjab village in the Kunene South region.
Q. Why Wagyu?
A. In an arid production area, it is somehow more difficult to maintain liquidity. That is why is moved to Wagyu aiming to reach higher prices and apply necessary principles to supply prime slaughter cattle.
Q. What do you use as base cows?
A. When I started farming in 1995, I inherited a well managed and fertile Bonsmara herd. As climate change became more intense over time, I moved over to the Senepol breed with their slick gene to get my cattle less temperature sensitive. At present my base cows are phenotype Senepol cows. Because of the difficulty of obtaining breeding material, I would say my herd could be classified by genotype as F3.
Q. What are your future plans?
A. I trust the crossbreeding of Wague on Senepol will allow me to produce grassfed based slaughter animals with Wague DNA.
Q. Any other comments?
A. I look forward to produce a product in the interest of the consumers.
SURVEY BY NLPB (ex MEATBOARD) FOR THE ESTABLISHMENT OF AN AI STATION
The Livestock and Livestock Products Board (former Meat Board) is currently investigating the feasibility of an AI (Artificial Insemination) Station at Neudamm UNAM School of Veterinary Medicine. In this regard the interest of selected breeder associations was[JC1] solicited. I was invited to a meeting at the NLPB together with other stakeholders, where more detail was presented and discussions held.
Please see the attached document for further information.
The NLPB is engaging the services of a consultant to carry out a feasibility study. Cardinal to this, it needs to be established whether there is a need by breeders to make use of such services. NWS members are encouraged to express their interest and to comment by return email, so that I can present a substantiated answer to the consultant.
FANMEAT COMPLIANCE SOP
In our NWS technical committee it was discussed to what extend breeders are compliant with FAN Meat. In the light of NWS members following strict protocols, especially for the export of beef, it is perceived that the FAN Meat regulations are often not emphasised enough. Our member Dr Fred Kars, has made the effort of compliling the Fan Meat standards in table format for better use and understanding. Please see the attached document for your interest. The last column can be comleted by the respoective breeder, with implementation. The document could serve as a base for a SOP template. Thank you Fred!
NSBA HAIR SAMPLES
The ban on exportation of hair samples to Unistel in South Africa has been lifted on 2 May 2024. Hair samples can be submitted again, but delays can be expected for the results, as a huge backlog needs to be processed.
MARKETING:
A total number of 28 Wagyu’s were slaughtered for export in March, 23 in April and 25 in May respectively. This is very good for our industry, as the marketing and regulatory channels are opening up and the way is paved for growth. For the local market 8 animals were slaughtered in March, 15 in
April and 6 in May.
On the local product marketing front, Danie and Diandre Myburg ran a Wagyu food stall at the Kosmos Festival, held on the weekend of 26 April 2024, in Windhoek. Here is their feedback:
WAGYU BEEF CAPTIVATES ATTENDEES AT KOSMOS FESTIVAL
The Kosmos Festival, held on the weekend of 26 April 2024, provided the perfect platform for introducing our exceptional Wagyu beef to a broader audience, affirming the saying, "The proof is in the pudding." As Wagyu farmers, we understand that marketing our product effectively requires firsthand experience by our customers. With the hype surrounding Wagyu, ensuring a positive and memorable first encounter is crucial. A satisfied customer is a returning customer, and our goal at the festival was to turn every visitor into a lifelong enthusiast of our premium beef.
Our presence at the festival was all about accessibility. We wanted the average Joe to savor the unique taste of Wagyu without intimidation or exclusivity. By offering Wagyu rolls and bites prepared correctly and served in an approachable manner, we successfully showcased the exceptional quality of our meat, supplied locally by Reho Meat Processors. The response was overwhelming, with a
significant demand for both Wagyu cuts and whole pieces exceeding our initial expectations Festival-goers had the chance to enjoy Wagyu prepared the right way, avoiding common pitfalls like overcooking or heavy spicing that can mask its natural flavors. We often hear complaints from people who have previously tried Wagyu cooked to "well-done" or seasoned excessively and finding it unremarkable.
However, at the Kosmos Festival, our guests experienced Wagyu's true potential,
resulting in many being "hooked for life" after just one taste. Our standout offerings included the immensely popular "Wagyu Rolls" and the delicious "Wacon, Feta,
and Avo Toasts," which were particularly favored in the mornings when attendees preferred lighter
meals. The enthusiasm for our products was evident as we quickly ran low on stock and had to make
arrangements to meet the growing demand.
In total, we sold more than 400 Wagyu rolls, figures that could have easily doubled with more helping
hands, and there was a very high demand for different raw meat cuts, but we had limited stock on
hand. The most common question we received was, "Where is your shop, and where can we get
more?"
The Kosmos Festival has solidified our belief in the importance of firsthand experience and quality
preparation. We're excited about the future and are committed to making Wagyu beef accessible to
everyone, ensuring that each encounter leaves a lasting, positive impression.
MEMBER PARTICIPATION:
We thank members who have contributed to this newsletter. Once again: If there are any members
who have anything relevant or newsworthy for our following newsletters, please get in direct contact
with me. Let’s share as much information as possible!
With kind regards
Joachim Cranz
NWS PRESIDENT
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