How it all started

Our Story

When Will and Rob tested their first grass fed Wagyu steak they knew they had produced something that was pretty special.  A few glasses of wine later and a plan started to merge.

Natural Wagyu

A group of farmers in Pembrokeshire, Wales now work together to produce grass fed Wagyu beef taking advantage of the local climate that allows them to grow lots of the green stuff! So they aren’t fed beer or massaged or kept in industrial feedlots and fed grain. This Welsh style Wagyu naturally produced by happy cows.

What is wagyu?


Wagyu BeefOriginating in Japan, the Wagyu is an extraordinary breed of cattle. Due to its intense marbling (the fat deposited between muscle fibres), the Wagyu meat is prized the world over for its rich flavour and buttery tenderness.

We can trace the ancestry of all our full blood Wagyu cattle back to Japan.  Although we’ve given our cattle local Welsh names like Blodwyn, Dylan and Bethan!

Super Food

Not only delicious, the Wagyu also contains a higher percentage of mono-unsaturated fats and Omega 3 and 6 fatty acids than any other kind of beef. Simply put, it is the tastiest and healthiest beef for you.

Don’t believe us, check out some of the facts we’ve collected from clever people who know about this stuff.
(Mayo Clinic, the American Heart Association, Texas A&M University, Washington State University, and the School of Exercise and Nutrition Sciences at Deakin University in Australia, to name just a few)


Cows are designed to eat grass so that’s what we feed them! It gets a bit more complicated during the winter when we bring them inside to protect them from the inclement weather.  So during the summer we cut grass and make hay or silage (fermented grass) to feed them on during the winter.

Our Promise



Cooking & Eating

Some have turned cooking Wagyu into an art form but don’t be scared of it.  It’s a rich meat so experiment slicing steaks into small portions or making some mini sliders as great appetiser.

  1. A 230g Natural Wagyu sirloin steak a good portion size and a marble score 4 – 6 will contain about 15 to 25% marbling fat. This is what makes this beef so rich, buttery and surprisingly tasty.  Take the meat out of the fridge and let it warm to room temperature.
  2. Season Wagyu steaks prior to cooking with liberal pinches of sea salt and pepper.  Then add a teaspoon of grapeseed oil to a hot pan before adding the Wagyu.  It doesn’t have to be smoking hot and traditionally the Japanese don’t want caramelised crust but we reckon it’s perfect for our grassfed Wagyu.
  3. Pan searing is always preferable and we think a heavy griddle pan is best  and never grill or BBQ.  A heavy griddle pan is best as it stops the steak from “poaching” in the fat and adds those signature grill lines.
  4. Don’t stretch marbled beef.  Be careful when turning and handling Wagyu not to stretch it.
  5. Cook steak to medium. Avoid under cooking. Heat should penetrate through all marbling seams of the Wagyu steak for it to reach the optimum flavour point. It is best to have the pan heated to high before adding the steak. Sear both sides for 2 minutes each, and then reduce heat to the pan to medium-low. Allow the steak to finish cooking under this reduced heat for approximately 3 to 5 minutes, turning occasionally.
  6. The perfect Wagyu steak should be served straight from the pan onto a pre-warmed plate. Keeping the steak warm ensures the taste from the marbling fat remains at its peak flavour point.

Team Wagyu

Rob – always working on strategy he bought his first Wagyu cows on a whim after seeing an advert.  A meat person, retailer and would be farmer, he’s worked for major retailers around the world helping them to develop their fresh food supply chains.  He’s left the others to do all the hard work while he’s been in Australia for the last 2 years but we all know he’s missed getting his hands dirty.

Will –  is still wondering how he went from a dairy farmer to rearing Wagyu beef after a night out with Rob.  The most well-travelled farmer from Wales has been around the global studying innovative and sustainable farming systems.

Alex – former Selfridges manager has found herself back home in Pembrokeshire living with Will.  She really loves Pembrokeshire but Natural Wagyu has been a great excuse for her to get back to London for some market research.



Cumine Family – when Rob decided he was leaving to work in Australia for a few years he asked his family if they’d mind looking after his cows!  They’ve done a great job and look after the nucleus breeding herd which provides the bulls to the other farms

Prichard Family – they’ve been farming for generations and have learnt to grow lots of grass on their Pembrokeshire farms which in turn lets them feed lots of cows.  They make it sound pretty simple!


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