Origin
A curated ecosystem of farms, families and animals.
Wagyu of Norway is not built around a single address. It is a collaboration between farms that share the same conviction: each animal is an individual, and quality cannot be rushed into existence.
Tufte Gård
Jan Geir Solheim
High up in the valley lies Tufte Gård, owned and run by Jan Geir Solheim. He took over the farm as a nineteen-year-old in 1985, and has since devoted his life to cattle husbandry. Today, the operation has shifted toward suckler cows and beef production. The cows graze outdoors with their calves through the summer, close to the nature that shapes the farm. This is also where the breeding bull Sirius Svaart stands — a central part of the herd.
Ljøsne Gård
Jens Reidar Ljøsne
Ljøsne Gård is one of Lærdal’s largest dairy farms, operated by Jens Reidar Ljøsne. Alongside milk production, potatoes and carrots are grown — ingredients that become part of a carefully composed feed. Even apples find their way into the rhythm of the animals’ lives.
Bø Gård
Gro Starheimseter
At Bø Gård, innovation arrived with a quiet confidence. When Gro Starheimseter took over the family farm in 2021, she became the initiator behind introducing Wagyu into traditional Norwegian farming — turning a precise idea into a living, breathing project.
Nedre Hovin Gård
Espen & Andreas Krogstad
On the East Coast, Espen and Andreas Krogstad have built one of Norway’s strongest Aberdeen Angus breeding lines. The work is precise and long-term — each animal is assessed carefully. The goal is simple: to develop genetics that raise quality further.