What makes Schottländers Wagyu different
The grass
Schottländers farm is located in the two per cent of Australia that has green grass year-round.
When you let cattle graze mainly on natural grass, you get a superior flavour and texture.
The supplements
At Schottländers, the cattle’s natural grass diet is supplemented with a tofu by-product that is extremely high in energy, protein and various other natural products. We also add maize silage. This helps develop the high level of marbling present in all Schottländers wagyu beef.
The healthcare
Under the direction of Professor John House from Sydney University, Schottländers cattle are vaccinated and drenched according to a strict regime, maintaining maximum health and development. The Schottländers vaccination program is unique, designed to overcome the naturally weak immune system of the wagyu cattle.
The bloodlines
Schottländers cattle calve all year round with some of our animals in the top one per cent of Australian quality wagyu beef.
All our wagyu cattle are born on our properties.
The technology
At Schottländers, we don’t do anything the old-fashioned way. The taste and quality come down to how the animals are farmed and our investment in the latest technology that produces a product that no other producer can replicate.
For example, we don’t grade our beef by hand. Instead, we use cameras to measure the precise amount of marbling in a piece of sirloin to determine its grading. This removes any subjectivity or risk of errors in grading the beef.
The innovation
At Schottländers, we’re not interested in following the herd. We know that innovation is the only way to stand out from the crowd, so we follow the teachings of Dr Temple Grandin, professor of animal science at Colorado State University and proponent for the humane treatment of livestock, to keep stress away from our cattle and maintain high quality.
Our innovative approach includes:
automated cow brushes that make the cows feel amazing and brush the insects from their hides
meditation music that keeps them calm, which helps them put on weight
development of an on-site abattoir so animals can be slaughtered without leaving the property
accurate tracking of animals’ birth, parenthood, health history, etc. from paddock to plate
non-slip walkways around the property to maintain animal safety
willingness to invest significantly in new techniques, technologies, and approaches
commitment to limit annual production to maintain quality.
The name
In the tiny farming community that Gerhard Baden was born into, Baden was a common name. The community members assigned nicknames to each of the Badens in the town so everyone could tell them apart. Gerhard’s family lived across the road from a Scottish family. This was enough to assign the family the moniker Schottländers, which is German for Scottish people. When Gerhard started his own farm, it made sense to use his family’s nickname to carry on the tradition. Hence, Schottländers Wagyu was born.
Contact us
For more information on the Schottländers Wagyu product and animals, including pricing and availability, please contact the Schottländers team.