Pure Blood Wagyu has been called a work of art,
a product which has been blessed by
Japans rich nature and vibrant food culture.
The Japanese black cattle, which is called “Kuroge Washu”,is an indigenous cattle species from Japan.
Bred on small farms where they are nurtured like part of the family, they are fed with grass, rice straw and whole crop silage. The results of this artisan farming is a highly marbled, extremely delicate meat, with a unique taste.
Wagyu has a mild texture and rich, sweet aroma with a fat content that is high in unsaturated fatty acids, which add to the flavour and eating experience.
Taste the flavours of japan with its highly sophisticated culinary traditions that have been passed down the generations for centuries.
Australian Wagyu Beef
Wagyu Beef contains the finely distributed and highly desirable levels of marbling sought after by many of the
UK's most desirable chefs.
The superb texture and unique depth of flavour creates an extraordinary culinary experience.
Chilean Wagyu Beef
The Wagyu meat is well known due to its
incomparable flavor, texture and tenderness.
These characteristics answer to this breed's capacity to infiltrate fat through the muscle and not around it, which is commonly known as “intramuscular marbling”.
These properties make of the Wagyu beef a culinary delicacy, preferred in the most refined gastronomical markets.