Kamaklé

Wagyu, the legendary Japanese beef. "Waygyu" means "Japanese beef". This breed is at the origin of several exceptional meat-producing regions (Kobe beef, Hida beef, Ishigaki beef, etc.) throughout the Japanese archipelago.
It was at the end of the 19th century, after more than a hundred years of prohibition, that the Japanese population began to consume the meat of oxen previously used for agricultural work. The breed was selected for the marbling of its meat, but also for its docility. Respect for animals and their environment is an integral part of Japanese Buddhist culture.

One of the best beef cuts in the world!
The marbling (intramuscular fat) gives the meat its taste: its importance is a characteristic of hardy breeds that is lost with selection to increase muscle mass. It explains the unrivalled flavor of Wagyu beef and its exceptional smoothness.
Wagyu beef is also rich in unsaturated fatty acids, notably Omega 3. These essential fatty acids are beneficial to health and help prevent certain diseases.
Wagyu cattle are particularly well cared for, avoiding any stress. They are fattened throughout their development, reaching maturity at 3 years.

Charolais, an excellent traditional meat!
We also raise a herd of Charolais cattle, carefully selected to produce quality meat. For direct sale, we reserve young cows aged 4-6 years who have had one to three calves: this is what gives the tastiest, most tender meat. They are fattened with the same high-quality feed as Wagyu cattle, and the fattening period (from 4 to 12 months) ensures that the meat is very marbled for the breed, and therefore very tasty.

Breeding in the Ain region. Our methods are based on the renowned tradition of Bresse breeding, and combine the very best in terms of genetics, feed, habitat and rearing methods, with respect for the animal (and the employees).

The farm provides the cows' feed: natural meadows, artificial meadows (Swiss Mix) and cereals form the basis. The cows and their calves are raised freely in the meadows during the good season (March to November). We integrate respect for the environment into our breeding approach: hedges are planted, manure is treated by methanization and the energy thus supplied is used to dry fodder in the barn. We optimize crop production by alternating grazing with cattle and horses (thus also reducing parasite pressure).
Finally, in keeping with Japanese culture, we take particular care to maintain the docility of our animals through respectful and attentive domestication.

Visits for groups by appointment only (so no timetable).
The owner prefers to combine visits with meals. The composition of the meal depends on the budget, but is based on wagyu meat (so no price).

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