Known for its extraordinary marbling and tenderness, Wagyu beef is globally recognised as the king of beef, and for meat lover, it is considered the most delicious eating experience.

Along with Wagyu's incredible health benefits, it was this that motivated L.A. FARMS founder, AK Peer, to introduce the breed in the early days of the farm.

High in monosaturated fats,Wagyu contains essential amino acids, including omega-3 and omega-6 fatty acids. These essential fatty acids are believed to lower the risk of cardiovascular disease, cancer, Alzheimer's and other conditions.

A specialised breed, genetics are available in the L.A. FARMS herd in South Africa assuring high quality Wagyu, however Wagyu can be found in Australia, South America, and importantly Japan where it is considered a premium delicacy.

Our Rearing Philosophy

At L.A. FARMS we breed out Wagyu using 100% Full Blood Wagyu bulls with top genetics. As with our Angus and Lamb, our philosophy is for the calves to be reared with their mothers. This allows the animals to be relaxed and strress free. Our farm has wide expanses, where our Wagyu roam freely, often along our Grass-Fed Angus and Free-Range Lamb.

We even encourage our Wagyu to venture into the ocean where our bays are shallow, allowing cattle to cool down and enjoy the sea breeze.

We herd our Wagyu on horseback. This allows for a more relaxed environment for our animals, free of noise pollution. We herd our Wagyu back to camp daily to protect them from the elements as well as from predators. Here, they have access to flora as well as feed that is produced off our lands. All feed originates from non-GMO products. Our Wagyu and animals are free of routine anti-biotics and growth hormones.

The Taste

The taste of Wagyu is that of an almost caramalised, nutty flavour and the texture is very soft. This gives the feeling of the meat literally melting in your mouth. The sensation derives as the meat cooks from the inside out causing the marbling to break down and be evenly released through the meat.

When cooking you do not need to use oil or butter when braaing, searing or grilling Wagyu as the marbling fat creates a natural oil that allows for the meat to not stick to your preferred cooking surface. On this note, Wagyu Tallow (reduced Wagyu fat, similar in texture to Ghee) is a great cooking agent for Wagyu as well as other meats and is also used in the brazing of vegetables. Tallow is an exceptionally versatile and healthy product.

Independent Certification

We are audited by the Wagyu Society of South Africa (WSSA) as well as Samic and our protocols are registered with these independent bodies. We also have certification in place from these independent bodies.


Our Marbling tends to be finer, which adds to the quality of the marbling score. This is due to our careful selection of genetics within our breeding bulls and dames. Although the herd exhibits the same trends, each Wagyu is different to the next in size, fat and marbling. We thus receive different marbling quality carcasses, ranging from 3 to 11+. Our herd marbling is steadily increasing and, on average, we achieve a marbling score of 6 – 8. These scores are independently verified and overseen by WSSA. Our focus is also on the meat quality. This means that a low marbled carcass, can still give a great eating experience.


Marbling Score (MS):

To simplify a complex process, and with transparency in mind, we introduced a tiering system with MS bands and their relevant pricing categories. 





One of the drivers for AK Peer to rear Wagyu was the limited selection of beef available in traditional Halaal butcheries. at the time of introducing the breed to the farm, it was very difficult to find Halaal beef that was Grass-Fed or sustainable reared. There was definitely no Wagyu beef available. Today, the variety of Halaal meat offerings has increased, but Halaal Wagyu beef is difficult to find.

Interesting facts

Due to the genetics and build of Wagyu cattle, resulting from centuries of ploughing through water lands in Japan, Wa’Gyu (meaning Japanese Cow) has more pronounced marbling in its forequarter, making the traditional sub primal/tougher meat cuts (Denver Steaks, Flat Iron, Short Rib Steaks and Skirt Steaks) very tender and desirable.

Marbling is high in Omega 3’s and 6’s. As in life, everything should be done in moderation, and eating Wagyu in the right quantities is beneficial to your health, due to these monounsaturated (healthy) fats. A balanced intake of Omega 3 and 6 reduces the risk of Depression, Alzheimer’s and early onset of dementia.

Wagyu is arguably the healthiest beef meat in the world and, when taken in the right quantities, can help stabilise and reduce unhealthy cholesterol, help prevent and fight cancers and reduce the risk of Diabetes, including type 2 Diabetes due to its marbling. Other benefits include: Potent anti-carcinogenic properties, acts as an anti-inflammatory agent, helps reduce body fat gain and increases immune response.

Even the saturated fat of Wagyu is healthier, with 40% of this fat being stearic acid, which has a minimal impact in raising cholesterol levels.

Wagyu is thus considered a healthier meat than any other beef in the world.




For more information you can also ready this article: WAGYU HEALTH BENEFITS