largest & most valuable wagyu breeding in europe!

The farm “Looschen” from the Oldenburger Münsterland combines more than 300 years of experience in cattle breeding over several generations. With the intention to set the right course for the future of the farm, we have successfully expanded our farm in the last decade to the breeding of Wagyus. Wagyu Auetal combines cattle breeding “Made in Germany” with the best and noblest breed of cattle in the world.

Animal welfare in focus

Free-range husbandry with summer pasture and winter run as well as lying areas with freshly strewn straw every day are the prerequisite for this. Our animals use meadows and pastures in an extensive way. For optimal well-being, fully automatic massage brushes and heated waterers are also installed in our air and light-flooded stables.

Suckler cow husbandry

Our mother cow husbandry is the most natural husbandry of the animals. The calf remains with its mother after birth. Feeding consists mainly of mother’s milk, later also grass and hay. Growth-promoting additives, animal proteins or fats, soy and genetically modified feed are not used.

Feeding

In addition to genetics, the basis for high-quality Wagyu meat is the feeding and husbandry of the animals. In the first few years, the animals are kept extensively on pasture with plenty of outdoor exercise. After about 2 – 2.5 years, the animals move into well-ventilated open stalls with extra freedom of movement. Here they are fed with GMO-free fodder from the farm’s own hay, brewer’s grains as well as Wagyu meal. During this phase, the fine fat marbling that makes our Wagyu meat so unique intensifies.

Slaughtering

After about 1,000 days, our Wagyus are slaughtered gently and stress-free. This takes place at a nearby country butcher. Long transport distances and loading stress are avoided. Our animals are used to go on the transport trailer and are also fed there.

Transparency

Since the entire value chain from production to sale is in our hands, seamless traceability is ensured. Sustainability and transparency are not just buzzwords for us, but an integral part of our corporate philosophy.

Genetics

The best fullblood lines. Through analysis of the animals, carcasses and marbling, breeding has continued to improve. This has resulted in world-leading pedigrees in Wagyu breeding.

OUR BREED

PACHIKO. Major

Bethen – November 25, 2019. What was actually planned as a test at MASTERRIND EXCLUSIVE – THE AUKTION surprised everyone involved. Among 45 cattle, Pachiko was the only Wagyu at a dairy cattle auction held by market leader Masterrind, which unites four successful cooperative cattle breeding organizations. Born in March 2019, Fullblood Wagyu Pachiko was the star of the auction from the start among the approximately 400 visitors and 120 bidders. The exceptional genetics, based on excellent, original Japanese ancestors yielded the top price of EUR 42,000. This makes Pachiko the most valuable female calf in Europe.

European top seller

Barely half a year after Pachiko was auctioned for 42,000 EUR, her full sister Payoko has followed suit. At the Wagyu DE Online Auction, she beat her 23 competitors by a wide margin. With a top price of 50.000,- Euro, unprecedented in a European Wagyu auction, she changed the owner.

PRime beef IN our ONLINE STORE.

Teppanyaki Cut

The Teppanyaki Cut from the core of the Wagyu neck.
The perfect example of the marbling of our Fullblood breed.

Ribeye

The English name “Rib Eye” comes from the typical “fat eye”, as well as from the shape of the fillet-like, particularly tender muscle strand, which is remotely reminiscent of an “eye”. This division makes the Entrecôte one of the most interesting steak cuts.

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Rump steak

The roast beef from the rear part of the beef back is the cut from which the popular rump steaks or strip loins are cut. It is particularly fine-grained and extremely marbled.

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T-Bone Steak

The T-bone steak is cut from the back and consists of the roast beef and a small piece of tenderloin. Both are separated from each other by a bone. The bone gives the T-bone steak its name, because it has a characteristic T-shape.

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Fillet

The tenderloin is the most tender muscle of the beef. It belongs to the back muscles and is hardly used. Situated below the roast beef, the tenderloin is apart tender and fine fibrous. With its low fat content, it is very lean and rather finely marbled.

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Terres Major

Terres Major is also called butcher’s cut because he used to like to keep this long-fibered, narrow cut of about 300g for himself.

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Denver Cut

From the juiciest part of the neck these steaks are cut. It is particularly tender and at the same time very well marbled.

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Flat Iron

Grilled or pan-fried and then sliced into tranches, Flat Iron has an extremely aromatic and intense meat flavor while maintaining a palate-pleasing texture.

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Chuck Tender

To connoisseurs, the Chuck Tender is also known as the “false tenderloin”. The name is due to the appearance of the Chuck Tender – because visually it is very close to the “real filet” Tenderloin.

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Picanha

Picanha, also better known as boiled beef, is a real delicacy. Whether as a picanha at a churrasco in Brazil or cut slightly differently as a steak in the USA – a true revelation for real meat fans.

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Hip steak

Comparable to the shoulder and haunch, the beef rump is an incredibly versatile part. Classically, the two main muscles are separated as Broad Hip and smaller Narrow Hip.

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Tri Trip

Also known as the mayor’s cut, it is an incredibly sought after cut due to its tenderness and juiciness. Only the best for the mayor!

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Flanksteak

The flank steak, also known as bavette, trouser or thinness, comes from the rear, lower part of the belly and is a cut from the belly flank. The oval-shaped flank cut comes from the USA.

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