Dutch Wagyu Farm Galouppe
Dear website guest,
Dutch Wagyu Breeding farm Galouppe is a beautiful farm situated in the hills of South Netherlands
where we settled down a few years ago.
This part of our country has the oldest agricultural history; there are historical rests found of farms from
4.400 till 5.500 before Christ. And that’s no wonder because the loss soil is very
fertile.
The Wagyus are the Japanese cows whom are famous for the excellent meat quality
and whom are surround by myths! See for more details page Wagyu beef.
Our Wagyu farm has a unique concept; we breed with pure and original Japanese bloodlines and the
route from to be born, growing up and finishing happens on our farm. The slaughtering happens in the
region. So it’s transparent and with the maximum animal fare!
See the slide-show below.
Yours sincerely,
Theo and Monica van der Burg,
Pesaken 13,
6271 PA, Gulpen,
Netherlands.
The myths of the Wagyu
There are many myths surrounding the massaging of Wagyus or adding beer to their feed. In some
regions they believed this aided the animal’s digestion and induced hunger during humid seasons,
but it appears to have no effect on the meat’s flavour or marbling. Marbling is set genetic. In fact,
animals don’t like it at all if you forced to put beer in their mouth.
Another myth is about massaging. The story goes that they did it to prevent muscle cramping on
factory farms in Japan where the animals did not have sufficient room to use their muscles. The
Japanese people have never heard of it!
0031 6 82856474
Dutch Wagyu farm Galouppe
We produce our own Wagyu beef these
days.
The purchasing of the best Wagyu
genetics a few years ago in combination
with good management has result in an
unique, transparent and a animal
welfare, local product.
If you have interests for purchasing you
can contact us.
The high levels of marbling gives the
meat a juiciness and
tenderness that you
will like! And don’t
worry, the feature of
that fat is that it’s full of
fatty acids (omega 3 and omega 6) and
it melts by warming.
The exceptional about the Wagyu meat
is that there aren’t bad cuts. You can
prepare every cut like it is a premium
beef steak. For example the blade steak
that takes normally a few hours of
cooking. You can cook it in a few
minutes!
The management includes that the
young animals are growing up on very
tasty loss grassland in the hills. We can
see that the enjoy their youth.
When they are old enough we feed them
with high quality of corn, grain and other
ingredients (that’s a secret…!) what
improves the
flavour.
And they can relax
all day at the
feeding process by
laying in the straw.
The route from to be born, growing up
and finishing happens on the Wagyu
farm Galouppe (local). The slaughtering
process happens in a distance of 90 km
so the lines are short and can be
followed all the time at every moment.
That gives transparency the current
meat industry craves and desperately
need!
The animals never experience stress at
all what improves the animal welfare.
And therefore the meat quality.
Our aim is to be self supporting as much
as possible regarding the feed of the
Wagyus. At this moment we grow our
own corn and grass silage. The straw
we get from farmers in the region.
And we keep the Wagyu breeding on a
small-scale base so that we are ensured
we can pay attention off all the cows
personal.
Our slogan is; respect to the
environment and all living things.
Dear website guest,
Dutch Wagyu farm Galouppe is
situated in the hills of South
Netherlands.
We breed and feed Wagyus, the
Japanese cows whom
are famous for their
excellent meat quality!
Read more….
And they are also surround by myths.
Read more….
Our Wagyu farm has a unique
concept; we breed with pure and
original Japanese bloodlines and the
route from to be born, growing up and
finishing happens on our farm. The
slaughtering happens in the region.
So it’s transparent and with the
maximum animal welfare!
Yours sincerely,
Theo and Monica van der Burg,
Pesaken 13,
6271 PA, Gulpen,
Netherlands.
0031 682856474
hoevegalouppe@gmail.com
The myths of the Wagyu;
There are many myths surrounding the
massaging of Wagyus or adding beer
to their feed. In some regions, they
believed this aided the animal’s
digestion and induced hunger during
humid seasons. But it appears to have
no effect on the meat’s flavour or
marbling. Marbling is set genetic. In
fact, animals don’t like it at all if you
forced to put beer in their mouth.
Another myth is about massaging. The
story goes that they did it to prevent
muscle cramping on factory farms in
Japan where the animals did not have
sufficient room to use their muscles.
The Japanese people have never
heard of it!
Sale of Galouppe Wagyu beef
