Japanese Wagyu

Wagyu means beef in Japan; Wa (Japanese) and Gyu (Beef).

Wagyu has four unique features: Appearance, Texture, Flavour, and Aroma. The beautiful marbling meat consists of a rich and sweet aroma, with a melt-in-the-mouth texture. The flavour spreads in your mouth when chewing the meat. Wagyu beef aroma comes out strongest when meat is heated to 80°C (176°F). Once Wagyu beef aroma has been released, it stays within the meat and is released again when chewed, even when cold. Wagyu aroma coupled with the mild texture of marbled beef adds to the Wagyu’s highest quality of taste.