WAGYU

Origin: Japan
Size: Medium / Large
Coat Colour: Black

Wagyu is renowned for having the highest degree of marbling (intramuscular fat) of any beef in the world. In a league of its own, it is more than just a premium steakhouse cut — it is the ultimate luxury beef.

Wagyu cattle are slaughtered at a much younger age than oxen, typically between 28 and 30 months. They are raised on a high-grain diet for around two years in a calm, stress-free environment.

What Makes Wagyu Unique?

Marbling: Exceptional marbling. At higher grades, the fine white fat marbling can be even more prominent than the red meat itself.

Fat: White rather than yellow, thanks to the animal's grain-based diet. Rich in oleic acid, like olive oil, it melts at a very low temperature — almost at the touch of your hand.

Texture: Incredibly tender, almost melting in the mouth, with virtually no chewiness.

Flavour: Buttery, sweet and exceptionally rich, with distinctive creamy, milky notes. The flavour comes more from the fat than from the meat itself.

Ageing: Extended ageing is unnecessary, as the fat itself provides the tenderness.