Voelas Hall

Voelas Hall, located in the Lleyn Peninsula, an area of north Wales, renowned for its idyllic hills and fresh air is now the main breeding  place for European Wagyu.
With the Gulf Stream wrapping around the peninsula like a fuggy blanket, a micro climate is created, encouraging wonderful luxuriant grass.
'We aim to re-establish the farming tradition of this country estate, says David Wynne Finch, who is partner in the European association "Châteaux Wagyu".


Now it is from the green hills of this Welsh estate, Voelas Hall that Wagyu cattle are bred for top restaurants in London and the rest of Europe.

Rich History

The Voelas estate has been farmed by our family for over 500 years. We always wanted to supply the best meat in the world. Now across 800 acres of rolling lush pastries we have built a habitat for the exclusive japanese Wagyu cows that caters to their every need.

"Chateau Viande"

Voelas Hall aims to become the place famous for its exclusive Wagyu beef, with the distinguished history of the estate radiating out over the new ambitions of the present occupants. 'We intend to start with the best cattle in the world and develop a mark of quality with the best protocols, controls and feeding regulations imaginable." At our Cefn Amwlch farm in Tudweiliog we expect to market the first breed production by the end of 2003.


The "grand cru" of Beef

Quality Control

There is a lot more to this than simply a natural production method with a balanced selection of grass seeds and types of clover in the meadows. It is of the utmost importance that the purity of the breeding, achieved via selection and improvement of the genetic material, be carefully monitored. Our certification of the Wagyu beef guarantees that all these factors are closely controlled.


Green hillsides and fresh air are the perfect habitat for Wagyu.
Marketing Top Priority

The regulations and attention devoted to the development of the meat apply right from before the birth, through the calving, feeding and fattening to after the slaughter.

Naturally the selected feeding and slaughtering method, besides the duration of the hanging determine the quality. It is inevitable that the extreme care we take is not always in the interest of low production prices. 'It costs quite a bit to be the best.'

Wagyu meat can therefore best be positioned in terms of marketing between caviar, Havanna cigars and the Lafitte Rothschilds of this world.
 
       Wagyu feedlot at Tudweiliog, Wales