Visiting the Sher Wagyu farm. L-R Andrew (The Woodhouse), Tony (MCEC), Nick & Vicki Sher, Julian (MCEC), Paul (The Woodhouse) and Lee (Sher Wagyu)+ dogs
Last week we rugged up in thermals (well, Tony did anyway) and drove out to visit one of MCEC’s producers Sher Wagyu in Ballan, central Victoria. Owners Vicki and Nick Sher are at the helm of this 21-year business, developing, breeding and feeding Wagyu cattle for some of the best Australian and international restaurants.
Sher Wagyu features on MCEC’s menu and our chefs serve brisket, rump, outside flat and sirloin at our dinners and lunches, and even on some of our sandwiches.
Vicki & Nick Sher
When we arrived at Sher, Nick showed us an interesting presentation on the genetics of the Japanese (Wa = Japanese, Gyu = beef) breed and history of the farm’s breeding program.
The Shers were the first in Australia to produce Wagyu X Holstein, the traditional Japanese F1 which yields the renowned beef with that high level of marbling. All cattle are fed on natural ingredients so they’re free from antibiotics and growth hormones.
We learnt all about beef grading and the scoring before taking a drive around the scenic 700 acre property.
Wagyu heifers (and bull in the middle)
Taking in the beautiful valley view on the farm
From their first three calves born in 1992, they now have a Fullblood herd of 750; F2-F3 herd of 2500; and Wagyu X Holstein F1 herd of 4500 across both the Ballan and Tallangatta Valley properties.
It’s not every day you dine on Wagyu so thank you to the Shers for treating us to a lovely lunch in your home!
The Shers, Tony and Paul chat Wagyu and marble grading
Nick slices some Wagyu
Enjoying a lovely lunch (thanks Vicki and Nick) in the Sher’s home