Kamaklé

Wagyu, the legendary Japanese beef. "Waygyu" means "Japanese beef". This breed is at the origin of several production areas of exceptional meat (Kobe beef, Hida beef, Ishigaki beef...) spread over the Japanese archipelago.
It is from the end of the XIXth century, after more than hundred years of prohibition, that the Japanese population began to consume the meat of oxen until then used for the agricultural work. The selection of this breed was based on the marbling of the meat but also on the docility of the animal. The respect of the animal and its environment are part of the Japanese Buddhist culture.

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

The Charolais, an excellent traditional meat !
We also raise a herd of Charolais cattle, carefully selected for the production of quality meat. We reserve for direct sale, young cows of 4-6 years old which have had from one to three calves: this is what gives the most tasty and tender meat. They are fattened with the same quality feed as the Wagyu cattle and the duration of fattening (from 4 to 12 months) makes it possible to obtain a very marbled meat for the breed and thus very tasty.

A breeding in the Ain. Our methods are based on the renowned tradition of Bresse breeding and combine all the best in terms of genetics, food, habitat and breeding methods in respect of the animal (and the employees).

The farm provides the cows' food: natural meadows, artificial meadows (Swiss Mix), and cereals make up the base. The cows and their calves are raised in freedom in the meadows during the good season (March to November). We integrate in our breeding approach, the respect of the environment: implantation of hedges, manure treated by methanization and use of the energy thus supplied to dry the fodder in barn. We optimize the plant production by alternating the grazing by cattle and horses (thus reducing the parasite pressure).
Finally, to remain in the Japanese culture, we take particular care to maintain the docility of the animals by a respectful and attentive domestication.

Visit for groups and by appointment only (so no schedule).
The owner prefers the association visit-meal. The composition of the meal depends on the budget but is based on wagyu meat (so no price).

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