The only red Wagyu beef herd in Canada is in Ormstown, at Rapid Bay Farms. Owner Stephen Borland says this rare breed of Wagyu, known as “Akaushi,” is different from the Wagyu most Canadians see.
Borland recently received his Champion of the World Wagyu banner, after having been recognized for the third consecutive year when one of his animals was named the 2024 Miss World Wagyu. The award was presented during the Canadian Western Agribition trade show, which took place in Regina, Saskatchewan, from November 25 to 29.
Borland explains, “The red [Wagyu] are higher yielding, faster growing, and more like a traditional beef breed – but with Wagyu beef.” He jokes that in terms of taste, “The black Wagyu breeders will say there’s no difference,” but adds, “The cuts of beef in Akaushi are a little larger. Being that it’s a little more muscled animal … I think it is a little more tender than the traditional black Wagyu.” He adds the black Wagyu is often fattier, which is not everyone’s preference.
Borland’s beef is found in a few restaurants, including the Taverne de la Ferme right in Ormstown. He also provides beef for a variety of restaurants in Montreal and Toronto. But at Rapid Bay Farms, the beef is processed and inspected the exact same way whether for an individual or a business. “We’ll be selling cuts from an animal to restaurants and to private clients from the same animal – totally produced the same, packaged the same, so there’s a big selection,” Borland says. At the Taverne de la Ferme they use a few different cuts, including the ground beef in their burger.
Borland visits the Taverne and he says that seeing his products on the menu “is really a good feeling. My hat’s off to them,” though he jokes, “I never have our burgers there, because I have them at home.”
It’s important to Borland that his product is high quality, and he says, “I think it’s important to everybody. If you know that it’s being produced and purchased locally, you know that it’s safe and the quality will be there.” Borland explains that knowing where food comes from is a great feeling. “You go to a big supermarket, and you see different foods, and it comes from all over the place and you’re just not sure how it’s all been handled. So, it’s about the security and the safety of the food.”