11 Jun From Farm to Fork: The Story Behind Our Premium Wagyu
Wagyu stands in a league of its own, unmatched by any other beef. At Blake’s Fine Foods, we strive to offer our customers only the best in quality and flavour, and that starts long before the beef reaches your plate.
Our Wagyu is exclusively sourced from Purdon Wagyu, a trusted South African producer located on Glenfinlas farm in the Eastern Cape, renowned for its commitment to quality, genetics, and ethical farming practices. Visit one of the top restaurants we supply to for a delicious feast!
A Legacy of Quality
Glenfinlas is more than just a cattle farm, it’s a heritage. In a region blessed with biodiversity, high rainfall, and natural grazing pastures, this farm has been home to the Purdon family for over a century. Boasting their very own award-winning VJ Angus stud, since 1982, the Purdons have been recognised on a global scale as being breeders of excellence and have even been named in the SA Studbook Studbreeder of the Year.
The Angus breed has been praised over the decades for its superior beef, and the Purdons took this to the next level by incorporating Japanese Wagyu genetics into their breeding program for the last 12 years. This allows them to combine the luxurious marbling of wagyu with the muscle and yield of Angus, offering an enhanced dining experience.
Why Do Genes Matter in Wagyu?
The secret to Wagyu’s distinctive marbling, strong taste, and tenderness lies in its genetics. The cattle are typically bred with top-tier genetics from Japanese Fullblood Wagyu, which is the gold standard in Wagyu production. However, Purdon Wagyu employs artificial insemination (AI), also known as intrauterine insemination (IUI), using samples from highly marbled Wagyu bulls sourced from the United States and Australia, ensuring that only the best genes are passed down.
You may have heard of terminology like F1, F2, and Fullblood. These terms refer to how much Wagyu is in the animal’s pedigree:
- F1 – 50% Wagyu / 50% Angus
- F2 – 75% Wagyu / 25% Angus
- F3 – 87% Wagyu
- F4 / Purebred – Over 93% Wagyu
- Fullblood – 100% Wagyu
Today, Purdon mainly raises F2 Wagyu, which offers a balance of marbling and meat yield, with an average fat marble score of 6, marking quality and flavour. As one of the world’s most sought-after meats, here are 10 facts about Wagyu meat that set it apart as a favourite.
Trusted Practices, Exceptional Taste
Our team didn’t choose just any farm; we chose Purdon Wagyu, where the cattle are raised on open fescue pastures, in a stress-free environment, and fed an all-natural diet without a single dose of antibiotics, stimulants, or any other animal byproduct. This ultimately results in healthier animals, improved meat quality, and peace of mind for our conscious consumers.
The calves are weaned at seven months and thereafter pasture-raised and carefully finished over a 600-day period. By 30 to 40 months, they reach optimal maturity, producing palatable and beautifully marbled beef. With high carcass weights and a yield of around 60%, each cut boasts both value and quality.
By sourcing from a farm like the Purdon’s. we ensure full traceability, exceptional animal welfare standards, and world-class beef. Choose Blake’s Fine Foods and taste the difference that goes into trusted genetics and responsible farming. Try our range of Wagyu beef today! Contact us to learn more about our tasty range of products.