Need a clever, modern, Luxury logo design for Snowdonia Wagyu (no mountain please)
Logo is to be used for branding, uniform, social media, packaging options
Heres a little about us and Wagyu in general:
Snowdonia Wagyu or Wagyu’r Wyddfa are two young farmers with a delight for good food and a passion for farming the Welsh Way. Slow growing like our grandfathers before us used to farm, sustainable and local. We are proudly currently the only Wagyu farm in North Wales and supply innovative, creative restaurants and deli’s in our locality.
The business started on the inherited family farm which coincided with Sioned’s Father reducing his stock numbers and continuing at a more leisurely pace. The couple were looking to diversify and explore new avenues to combat the future uncertainty within the industry. It was a perfect opportunity to marry our foodie desire with our hunger to follow family footsteps in agriculture.
So in 2018 we collaborated with a close friend and neighbour’s dairy farm and AI’d our first batch of fullblood Wagyu straws. August 2019 saw the start of the pitter pater of tiny F1 hooves (50 % Wagyu). In the meantime we travelled the length of the country to acquire our beautiful in calf heifers giving us a step closer to realising the dream.
Our breed focus within the next two years is to cross with Angus, Longhorn and other native breeds to ensure melt in the mouth beef. 2020 sees our embryo programme in full swing opening a market for Welsh Fullblood stock, bull and meat sales.
Our beautiful Wagyu are raised on lush green pastures and enjoy a good, healthy, sustainable diet with plenty of fresh Snowdonia air. We both proudly tend our animals from their first tentative steps through to maturity around 36 months. They enjoy a happy, healthy natural life with a few pints of local beer for good measure. Our Wagyu are very much the beating heart to our future.
• Wagyu (pronounced ‘wag-you’) is a breed of cattle native to Japan. The word literally means Japanese beef - “wa” means Japanese and “gyu” means beef.
• Many people have heard of Kobe beef, a type of Wagyu beef, which comes from the region of Kobe in Japan. Like Champagne in France, Wagyu beef is only called Kobe when it comes from that particular region.
• Wagyu is renowned for being highly marbled, which is what gives the beef its unique tender and buttery flavour.
• Wagyu beef is considered a healthy option too as it contains a high percentage of omega-3 and omega-6 fatty acid with its intense marbling, improving the ratio of monounsaturated fats.
• Wagyu cattle stay on our holding for 36 months, more than double the time needed for other breeds.
• The beef doesn’t need to be hung; ours will be slaughtered and packaged three days later.
• The marbling mechanism takes time to kick in unlike the traditional breeds. Wagyu’s marble front to back; the reverse of native breeds.
• They require a stress-free environment so they burn less fat and achieve the correct marbling. The feed is a vital part of this, to keep the animals calm and serene.
• The bulls have a calm temperament and are easy to handle, however the cows can be flighty, particularly the mothers. They are extremely fertile, with some females producing 25 embryos per flush, more than four times the amount from other breeds.
• Wagyu calves cross suckle.- a proper family unit.
• Calves born to Longhorn surrogates are bigger and stronger with more vitality than those born to native Wagyu mothers.
• The Wagyu mothers are extremely protective, forming a military standoff around their young when humans approach.