200 [bœufs] et quand on a commencé il y a six ans, on avait une vache!”,”text”:”On est rendu aux alentours de200 [bœufs] et quand on a commencé il y a six ans, on avait une vache!”}}”>We are at around 200 [bœufs] and when we started six years ago, we had a cow! The road has been long for Michel Vachon, co-owner of Westmount breeding, but now his work is rewarded. Japanese breed beef is growing in popularity.
” People are leaving from Lac-Mégantic, Quebec, Victoriaville, Thetford Mines and Lévis. »
About 80% of his sales are made at his shop set up next to the barn where customers can see the Wagyu cattle through the window.
Beef fed only on dry hay appeals to consumers because of its meat aged between 30 and 45 days after slaughter.
The marbling gives it a buttery and nutty taste when cooked. It doesn’t compare to anything on the markethe says proudly.
An ox is slaughtered each week, yielding just under 500 pounds of meat. With his online sales, Michel Vachon now hopes to double his production in two years.
You put so much effort and time that it is a pride that you have to show your animals.
Positive impact of the pandemic
The pandemic played a big role in the success of the company, which had just started selling its products three years ago.
” On Saturday night, I was sitting in my living room, the texts were coming in, people were sending me pictures of their cooked meals. »
Wagyu is a luxury meat and people couldn’t go out. The luxury they could afford is good food at homeexplains the Joselois.
Wagyu beef on the menu in restaurants
At the restaurant Les 5 moulins de La Guadeloupe in Beauce, Wagyu beef has been served since last weekend. The chef, Véronique Paré, prepares a Wagyu beef burger from Westmount farms
With lots of love.
” It’s an ox that’s a tick above [des autres]. »
The establishment’s co-owner, Laurie Lévesque, is also full of praise. Local products are featured on the menu.
It fit perfectly with the type of products we wanted to highlight, give a platform to local producers in the surrounding area.
A growing product in Quebec
Jeannot Luckenuik, owner of Wagyu Quebec, was the first breeder in Quebec nearly a dozen years ago.
bœufs par mois, on est rendu 15à 20bœufs par mois”,”text”:”Il y a une très très bonne croissance. […] Les premières années, on vendait 3-4bœufs par mois, on est rendu 15à 20bœufs par mois”}}”>There is very, very good growth. […] In the first years, we sold 3-4 oxen per month, we are now at 15 to 20 oxen per monthhe notes.
According to MAPAQAmerican Wagyu Association.a dozen Quebec farms and 39 Canadian farms are members of the
Jeannot Luckenuik wants to see the succession continue.
mois pour les tuer. Ils démissionnent”,”text”:”Les gens qui partent [un élevage de bœufs Wagyu] n’ont pas la patience d’attendre 26-27mois pour les tuer. Ils démissionnent”}}”>people who leave [un élevage de bœufs Wagyu] don’t have the patience to wait 26-27 months to kill them. They resignexplains the pioneer who advocates patience.
With a partner, Wagyu Quebec now produces a sausage made entirely from Japanese breed beef.