These are values that push us to constantly develop what we do. Since the unmatched quality of Wagyu meat also depends heavily on rearing methods, traditional and speciesappropriate animal husbandry: this stands as our core priority. It is also necessary that cattle are allowed to roam freely on lush pastures with the best possible freedom of movement; and in the Winter, on deep straw in modern enclosures and given natural mineral rich feed such as harvest-fresh grain and sun-dried hay from neighbouring farms. The entire enterprise works towards a sustainable economic model. The rearing of Wagyu cattle from birth to slaughter, complies with very strict and explicit guidelines. This refined approach, combined with the responsible
use of resources, works towards an optimised quality of meat. The seamless tracking of each product is a top priority for us. Our customers quite rightly expect to know where our meat comes from and who is responsible for its quality. These days it is absolutely necessary that consumers have a feel-good experience when it comes to buying food. Sustainability and transparency are therefore firm components of our business philosophy and only through this can a relationship of trust between
us and our customers develop, both today and in the future. Our endeavour is to establish our German Wagyu breed as an internationally recognised standard of quality and therefore as a world-class gourmet delicacy. What drives us? A sheer passion for excellent meat and the unadulterated enjoyment of it!

Our Aims

„The best for Bavaria“

Demand for the much-coveted Wagyu meat is at an all-time high. Despite the fact that it is possible to buy certain Wagyu online, or in restaurants and delicatessens, this is mostly flash-frozen meat shipped from the US or Australia. Wagyu meat from domestic cattle is extremely difficult to find. “My intention was to revitalise the family business by establishing a 100% Wagyu herd. The result is an increase in the quality of German domestic beef and the development of Bavarian farming methods.”
If you would like to breed the best beef in the world, we would be happy to advise and support you in setting up your own herd.

And who could be more appropriate than the once youngest master- butcher in Bavaria? Exactly! As the son of a Bavarian farming family, Sepp learnd what it meant to deal with and be responsible for the farm and to take care of livestock. At the age of twenty, he passed his apprenticeship as the youngest master-butcher in Bavaria and his ascent into the world of meat began. Considering his background it is not surprising that the best meat in the world had roused his interest. This highly coveted meat is rare and therefore expensive enough to cause gourmets sleepless nights. Sepp felt that it was high time that this practice was brought
to an end, and he made it his aim to breed Wagyu cattle. Sepp strives for a holistic approach: breeding, nutri- tion, rearing, processing, marketing and sales. And the concept is as follows: He understands his craft, gives his animals enough time to develop, tends to them, and therefore lays the foundation for perfectly matured meat for ultimate enjoyment.
Sepp and meat: that means tradition. Find out more about Sepp Krätz at www.sepp-kraetz-gastronomie.de

The Wittelsbacher Land

“Time-tested methods as excellence”

It is clear from the name ‚ Wittelsbacher Land,‘ that this is a region of Bavaria. The Bavarian Royal Family could well have taken up residence anywhere, but they chose the spot between Munich, Augsburg and Ingolstadt to be their royal ancestral seat. In fact, the rich green pas- tures, the charming rolling hills, the clear lakes, and the rich soil prove that it is the ideal foundation in which to be based and to feel truly at home. We also love and treasure this special place, and stand consciously and actively for the region, promoting the regions farming and its rich tradition – we stay close to the heart of what we hold dear: Our heart beats Bavarian!

The German Wagyu Academy operates the farm of Sepp Krätz. The farm is located in the beautiful Wittelsbacher Land and is home too roughly 150 fullblood Wagyus.
The German Wagyu Academy is responsible for the breeding of Wagyu cattle, and the collection and sale of best Wagyu embryos and semen.
Through the exchange with international Wagyu breeders, the Bavarian State Ministry for Food, Agriculture and Forestry and the Ludwig-Maximilians University, we are constantly able to increase knowledge and improve breeding.
The quality of our high-end products, such as the German Wagyu Beef Burger and German Wagyu Beef Griller is also very important to us! In order to maintain our high standards we work with the Laboratory ‘Dr. Böhm’ (Munich). Amongst other things, the laboratory tests for BEFFE (BEFFE represents the protein content of pure muscle meat and is therefore a measure of the quality of meat products). The ratio between omega 3 and omega 6 fatty acids is also tested.
The German Wagyu Academy would love to support you on your way to a successful Wagyu herd. We are happy to share our knowledge of genetics and breeding – and may even give you insights into food rations.
Our customer base has grown enormously over the past three years. We now supply innovative farmers throughout Germany, Austria, Switzerland, Turkey, Spain and Portugal with our Wagyu genetics!

We look forward to hearing from you

Josef Krätz

German Wagyu Academy
Josef Krätz
Weinstraße 7a
80333 München

Email: info@german-wagyu-academy.de
Tel.: +49 89 24292940
Fax: +49 89 295442


The German Wagyu Campus GmbH & Co. KG is responsible for marketing high quality Wagyu meat and meat products.

German Wagyu Campus GmbH & Co. KG
Weinstraße 7a
80333 München

Email: info@german-wagyu-campus.de
Tel.: +49 89 24292940
Fax: +49 89 295442