Wagy beef is the stuff of legend. Melt-in-your-mouth texture, rich and flavourful, this beef is the best you can get.
Wagy refers to several breeds of cattle predisposed to producing meat with high amounts of marbling (fat). Originating from Japan, these cattle are now raised in several countries around the world, with Australia being the largest breed association outside of Japan.
Tom Blacklock of Benlock Farms is in his eighth year of sales of homegrown Angus beef. His farm is located near Grandora and is a place where cattle are raised the way nature intended: without hormones, antibiotics or animal products. Much of the Benlock herd dates back to an original Angus seedstock herd founded by the family in 1910.
Blacklock purchased a Wagy bull in 2008 after being approached by Dan Walker, head chef and owner of Weczeria Food & Wine, who told him there would be a market for the beef in the province.
