A visit to the Wagyu Breeding North Friesland
Perhaps you have already spotted it on the menu in our restaurant Deichkind, because for several years now a very special meat delicacy has found a permanent place in our menu: The best meat from Wagyu beef, which is not only particularly delicious, but also comes from regional and sustainable farming. In our very first blog post, you can find out what makes this originally Japanese noble meat so special and what the vision behind it is.
Last Tuesday, we made our way to the tranquil Risum-Lindholm. Surrounded by the typical North Frisian landscape and the vast fields, the horizon seems almost endless. When we arrived at the farm, Steffen, Reiner and Lena were already waiting for us. And you notice immediately: There is a lot of heart and soul in this farm.
The farm has been run as a family business since 1935. Reiner is the farm manager, who primarily takes care of the agricultural business as well as the breeding and care of the Wagyu herd. His son Steffen recently graduated with a degree in business administration, which he completed completely alongside his daily work on the farm. Now he mainly takes care of all the steps it takes to get the goods to the customer. And then there is Lena, who is responsible for the sales and marketing of the meat and is in close contact with the customers.