Kobe Beef, a type of beef that is well marbled, is a legendary delicacy of Japan. Until recently, the flavour and tenderness of Kobe beef could only be experienced by those travelling to the meat producing regions of Japan. Kobe Beef originated in the prefecture of Kobe in Japan. Kobe Beef has world wide recognition as being the best of the best. In all reality, the product is genetic in origin. The rugged Japanese geography allowed for isolated cattle herds

each using different breeding and feeding techniques. This isolation and selectively breeding for marbling grade of Wagyu cattle allowed for breeding of the most flavourful and tender beef in the world.

Wagyu is the Japanese breed of cattle used to produce Kobe Beef, Matzukya Beef, Hokkido Beef and other famous beef producing prefectures in Japan. Wagyu is a breed of cattle, like the Hereford, Holstein and Angus. The word Wagyu refers to all Japanese beef cattle. "Wa" means Japanese and "gyu" means cattle. This breed is genetically predisposed to intense marbling, and produces a higher percentage of unsaturated fat (better for your cholesterol than any other breed of cattle known in the world).

It is rumoured that the cows that produce Kobe Beef are massaged with sake and fed beer to increase the quality of the meat. While Kobe Beef cattle are massaged and fed beer, this most likely has little to do with the quality of the beef. Cattle in Japan have little room to exercise and this can cause soreness in their muscles which reduces their appetite. The massaging helps to reduce the soreness. The yeast in the beer likewise increases the appetite of the cow.

Wagyu meat is striking because of its wonderful marbling which results in a never-before-experienced succulence that sends the taste buds reeling. The fat in the meat has more monounsaturated fats and melts at room temperature which makes Wagyu beef suitable as part of a lower-cholesterol diet. The high degree of marbling adds an extraordinary depth of flavour which makes Wagyu beef a culinary delicacy.

There are different methods for grading Wagyu beef but all of them are based on comparing the meat colour, fat colour and marbling of the eye muscle.

We have all the wagyu cuts available in several marble scores from Australia and Chile. Please contact us for more information.