In Japan, Wagyu were kept on small farms indoors in relatively cramped conditions. To maintain their muscle tone they were regularly massaged by their owners. In very hot weather the Wagyu would go off their food. This was countered by feeding rice beer, said to stimulate appetite. The rice beer was also rubbed into their skin before going to a show or sale to add lustre to their coats.
Here, we maintain those traditions by feeding Monty’s ale to our Wagyu as they approach maturity. They also get the occasional massage. This helps to keep the Wagyu calm and avoids stress which can cause tougher meat.
Pampered or what?