Armagh Wagyu beef wins top county honour and World Steak Challenge gold
Kingsbury Wagyu, farmed near Milford, earns national recognition for its premium beef, with judges praising its tenderness and taste
Succulent Japanese-styled beef from Kingsbury Wagyu in Co Armagh farm was chosen as “Best in County’ for Armagh in the recent Blas na hEireann Irish National Food Awards.
The farm has also won gold for the quality, taste and innovation of its beef in the prestigious World Steak Challenge.
Kingsbury Wagyu beef, farmed near Milford, has been said by food experts in major awards as “redefining the eating experience in terms of tenderness and taste”.
Waygu is a distinctive and delicious meat from a Japanese breed of cattle that’s proving increasingly popular in the United Kingdom and Ireland because it is seen as an extremely healthy product rich in Omega-3 and mono-unsaturated fats.
The process, according to Kingsbury, begins with cattle that are meticulously cared for, on the Island of Ireland, wherewith every aspect of their well-being is considered from their bedding to a world class nutritional programme.
A successful family farming enterprise and a FoodNI member, Kingsbury is owned by Gerald and Mairead Mackle, seasoned entrepreneurs who have spent decades building progressive businesses.
Gerald has a strong background in agricultural innovation and renewable energy here and in the US. Mairead established Tarasis Enterprises, leading initiatives across housing, health, and social care. They believe that business can be a force for good, guided by family values and a spirit of innovation.
Kingsbury reflects this ethos by “developing the world’s best premium Irish beef, produced at net carbon zero through renewable energy and a circular model that repurposes agricultural waste.
“With carefully selected genetics and a strict feeding programme, Kingsbury beef is highly marbled, rich in healthy omega-3s, and a true example of innovation at its finest,” Gerald says.
“We are dedicated to producing exceptional Wagyu beef."
The business is combining innovation with traditional farming values, ensuring Kingsbury Farms continues to set the standard for quality, animal welfare and sustainability.
“Our Wagyu beef is extremely well marbled, which means the meat is interspersed with fat. This fat is softer and melts at a lower temperature than the fat in other types of beef. As a result, the texture of the meat is extraordinarily tender, with a buttery, melt-in-your-mouth eating experience,” he adds.