WAGYU or KOBÉ BEEF

ORIGINS - ReGIONS

Patience is a wonderful thing; traditional everyday work seems almost religious. No doubt, this must be Japan. At one of those farmers that have made and still make the Kobe beef, a race of exception. One that no doubt offers us the best meat in the world.

FEATURES

In a next life I would like to be beef cattle
“WA” means "Japan". “Gyu” means "beef". And indeed, the Japanese raise, slaughter and cut many bovine breeds in the utmost respect of tradition.

But one type of beef stands out: Kobe beef. This brave ruminant is spoilt like a prince. Massaged every day by expert hands that his master soaks in sake, its water is enriched with special beer and it eats cereal chosen with the utmost care.

FLAVORS, PREPARATIONS

A meat that carries you away
The flesh is superbly marbled. The fat integrated into the muscle makes your meat wonderfully tender. The taste of Kobe is like nothing you have ever tasted. In the mouth, it almost has the mellowness of fried foie gras – a compliment if ever there was one. The icing on the cake (as Kobe almost is a dessert), this meat from another world turns out to be much more balanced in cholesterol than most others.