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Wagyu Sekai - It’s hard to imagine that it’s already been 30 years
It all started in 1993 with the purchase of four “wild” recipients carrying 90 day confirmed pregnancies.
In 1994, the post-secondary education of immersing in all things Wagyu began with a one way trip to Japan on February 14th, witnessing the entry of the second group of animals into quarantine for export to the USA.
The next four years for Wagyu Sekai’s (WSI), Ken Kurosawatsu, was spent being a sidekick, translator, secretary, and coffee maker to the man who exported the first modern day Wagyu out of Japan. Making countless travels together out of Japan on all things Wagyu.
The last year in Japan was spent working on a large Wagyu feeding operation in Hyogo Prefecture, home of Kobe Beef. It was originally supposed to be a six month stay, however some heavy drinking, a rainy day, bald tires, an accident with a garden shed in the middle of nowhere further extended the education for six months.
Upon returning to Canada, the first Fullblood Wagyu (via semen/ embryos) were introduced to Brazil and Argentina, and WSI also started to enter the specialised beef market with the production of F1 (Wagyu x Holstein) which was gradually all replaced with Fullblood Wagyu by 2008.
In 2002, a sizeable group of animals were purchased from World K’s USA which subsequently ended up being some of the last females to come out of that program.
Starting in 2014, WSI embarked on acquiring individual animals in Australia and the USA to not only compliment the main herd but to also preserve these genetics for future use.
Preservation of Royal Bloodlines
After three decades of dedicated effort, the WSI herd has achieved unparalleled recognition for its extraordinary Fullblood Wagyu genetics, now with about 250 head on farm, including females, bulls, calves and fattening animals. A small recipient program is run off farm, this maintains the clean herd health needed for EU accreditation, with ET calves coming to the farm to be grown out onto a special colostrum formula and then integrated with the herd.
Wagyu Sekai are a Canadian Health Accredited Herd (CHAH), this program was established to certify herds to be free of several diseases, including Bovine Leukosis Virus (BLV). This program also places some limitations on the amount of growth you can have as a herd in terms of cow numbers year on year. The primary focus for Ken and his dedicated team lies not simply in expanding the herd size but rather in preserving the bloodlines they have worked so hard to build for 30 years.
A sizeable bank of embryos from older generation animals are kept in storage, sometimes for up to 20 years. Ken explains that embryos are implanted based on what genetics are working and in demand at the time, all of these embryos being from proven cows in the WSI herd after having gone through a strict performance regime to be proven as a breeder. No young heifers or cows are flushed at WSI, Ken believes this is the best way for them to achieve genetic progress because they aren’t using unproven genetics in their herd.
Maiden heifers all have embryos implanted to produce their first calf, with all embryos being from genetics that have worked well in the past for WSI. Part of this is from an EU accreditation perspective, all the heifers are tested like the rest of the herd, so it means no external recipients have to come on farm and risk the export approval. The other part is that the heifers at this point are still unproven, there is no real way of knowing what these cows have the potential to do.
The carcases are then analysed and help to determine whether the cows will be collected for embryo production or if the cows will be fed for meat. Usually, this decision is made after the second carcase produced by the cow. Carcase quality is a key estimation of performance for the WSI cows.
Most of the bulls that are used on farm have been bred by Wagyu Sekai, the program has been run quite separated from genetic pools in Australia and the United States. Ken has an idea of what cows have been able to do and that helps to decide what bull will work. “When you use the right bulls on top of the right cow then you should have somewhat predictable performance” says Ken.
Typically, the calving period is end of April to September and the cows are forced to calve in that period, if they don’t then they don’t remain in the program. This must happen so that mortalities and calving issues are reduced during the cold bitter months of winter.
Beef direct from farm to the consumer
Wagyu Sekai have had a meat production business for quite some time, using the same processor for about 15 years, a provincial processor about 45 minutes from the farm, halfway from the farm to Niagara Falls. As it did for everyone, COVID-19 forced some out-of-the-box thinking for Ken, leading to an on-farm beef shop opening. Open 30 weeks a year from the end of April to Christmas, 30 animals are sent to the abattoir every year.
The abattoir that processes the WSI products is a provincial abattoir, meaning the meat can only be sold within the Province of Ontario. The processing plant does everything, including further processing like hot dogs, smoked sausages, roast beef hams and bacon. Offering a boutique service takes time and workload, but they are processing about 300 head a day. Part of the abattoir is a grocery store with a large meat counter so everyday consumers can purchase meat and vegetables. Typically, WSI animals are processed at this abattoir on Fridays, packaged the following Friday and then sold on the next two Saturdays. Meaning the sale of meat happens eight days and 15 days after processing.
Ken has the pleasure of taste testing each carcase before its sold-on farm on Saturday, eating it on day seven and then on day 14. Ken makes it known, "If the carcase isn't good eating at day 15, then it's probably not worthwhile." From everyday household consumers seeking quality meat for their families to acclaimed chefs pursuing culinary excellence, the appeal of WSI's beef is clear. Retailers recognise the inherent value and distinction of the WSI brand, making it a preferred choice for discerning customers. Additionally, individuals seeking something for a special occasion find comfort in the unparalleled quality offered by WSI.
Animals will usually spend about 12 to 16 months on a finisher ration on farm before being slaughtered, depending on the exact credentials of the animals and considering that females are also fed through this beef program. They aim for an approximate age at slaughter of 30 months, resulting in average carcase weights of 430 kgs.
If the carcase isn’t good eating at day 15 then it’s probably not worthwhile.
Only EU accredited live exporter in North America
Obtaining European Union (EU) accreditation and sending live animals to the EU is a challenging feat that requires careful planning and adherence to strict testing requirements. It has taken a decade of dedicated effort to reach a point where nine animals can be successfully sent to Portugal. The EU's testing requirements, although not difficult in themselves, are designed to safeguard the Union by regulating imports. Over the years, these requirements have evolved, and while Ken says it is now a lot easier to navigate the process, exporting to the United Kingdom (UK) remains particularly difficult. The testing procedures are extensive and must be conducted regularly, with the Wagyu Sekai herd requiring testing every 12 months. This thoroughness comes at a significant cost to all involved.
What initially began as Wilco selling his farm in British Columbia during the COVID-19 pandemic evolved into a process that hadn't been done before as he purchased a property in Portugal. During this time, Wilco left some of his prime Wagyu’s with Ken at Wagyu Sekai until they could be exported. To achieve EU accreditation, cows from Subtilia Ranch, now the largest Wagyu ranch in Portugal, had to be brought to Wagyu Sekai and undergo an extensive quarantine period. Prior to their arrival, the entire Wagyu Sekai herd had already undergone rigorous testing to ensure compliance with EU standards. The animals from Subtilia Ranch underwent further isolation and testing upon arrival, followed by subsequent retesting after several months. Only then were they able to be integrated into the Wagyu Sekai herd.
To become EU accredited, provides EU producers with the option to purchase from Wagyu Sekai—an opportunity they previously did not have. This accreditation expands the market and opens up new possibilities for both the sellers and buyers within and outside the EU.
Importance of the Australian relationship
Wagyu Sekai recognises the significant role of the Australian Wagyu industry in their own genetic advancements, leading them to purchase animals from Australia for quite some time. Australia's beef industry has impressed Ken, especially during his time working with World K's, as he could see its potential and future growth. Ken has always believed that Australia would emerge as a leading force in the industry, which has been substantiated by the increasing number of international breeders joining the Australian Wagyu Association (AWA). Ken is a firm believer that by gathering more carcase data, the accuracy of the information improves, reducing the need for guesswork and enabling better decision-making.
Membership in the AWA has proven immensely valuable for Wagyu Sekai, as it provides access to resources like magazines that aid business success. Through the organisation of conferences, tours and other events, Ken says that the AWA fosters strong relationships between international breeders and Australian producers. Ken expresses gratitude for the willingness of Australians to share their knowledge and information, which has significantly contributed to the growth of his business.
The reputation of the Australian Wagyu industry speaks for itself, as demonstrated by the attendance of 600 people at the recent WagyuEdge conference. Ken recalls his initial experience attending an AWA Annual General Meeting in Armidale around 1995, where only about 10 people were present. Wagyu was relatively unknown when Wagyu Sekai started selling beef, but thanks to increased promotion, the breed has gained recognition among a wider audience. Although significant funds have been invested in registering animals, the value derived from these efforts has been substantial and worthwhile for Wagyu Sekai's growth and success.
