Post by The Good Business Journal

For most people, Wagyu begins and ends at the burger. For Henning Klopper, it starts years earlier—in genetics, stress management, cattle cycles, systems, logistics, and the realities of building a hospitality business directly tied to farming. In our latest conversation, the Zuney’s co-founder reflects on scaling too quickly, learning from Japanese Wagyu farmers, building operational discipline, and why simplicity is often the hardest thing to protect. Read the full story on 𝙏𝙝𝙚 𝙂𝙤𝙤𝙙 𝘽𝙪𝙨𝙞𝙣𝙚𝙨𝙨 𝙅𝙤𝙪𝙧𝙣𝙖𝙡. 🇿🇦