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premium wagyu
“Wagyu” translates to “Japanese cow” (和牛) in English Japanese Wagyu, often simply referred to as Wagyu, is a highly prized and luxurious breed of cattle that originates from Japan, it’s known for its exceptional marbling, tenderness, and flavour.
There are several distinct Wagyu cattle breeds in Japan, with the most famous being the Japanese Black (Kuroge Washu) breed, which is known for producing the highest quality and most sought-after Wagyu beef, the Wagyu beef from this breed is renowned for its intense marbling, which is the distribution of intramuscular fat that gives the meat its characteristic tender texture and rich flavour.
Akune Gold Wagyu from Japan
Akune Gold wagyu from Akune located on the northwestern coast of Kagoshima Prefecture, on the southernmost Japanese island of Kyushu (Island Kyushu heavily forested and providing clean air and spring water, which also contribute greatly to raising high-quality and healthy cattle) Akune Gold Wagyu cattle are fed pasture grass and rice straw, an ingredient with deep ties to Japan’s rice industry, a feed regimen rich in carbohydrates, protein and nutrients creating a high quality meat and trademark marbling.
Kobe Wine Wagyu from Japan
Kobe Wine wagyu from the Kobe region in Japan and is considered one of the most premium and famous varieties of Wagyu, the term "Kobe beef" is often used interchangeably with Wagyu in some contexts, but strictly speaking, it refers to the wagyu from Kobe. A collaboration between Kobe's local wine producers and Wagyu farmers Kobe, Wagyu cattle are fed on a diet of local grains/cereals and grape lees produced locally during the Kobe wine making process (Lees are deposits of yeast left over when fermenting and aging wine).
Hida Gyu Wagyu from Japan
