Wagyu changes beef. While many beef cattle breeds produce very good meat, Wagyu prepares a special culinary experience. It is the composition of several factors that makes Wagyu meat so unique:

– The intramuscular fat in the meat (marbling) provides a unique juiciness when eaten. The low melting point of the fat also contributes to this.

– The fineness of the marbling ensures the right composition of fat and meat when consumed.

– The fat composition is very special – it contains a very high proportion of monounsaturated fatty acids (MUFA), which provide a very special flavour

– The meat itself has very fine muscle strands, which provides a tender, but at the same time firm bite

As the philosopher Aristotle said, “The whole is greater than the sum of its parts”. So it is with Wagyu beef! This ensures that this originally Japanese product is now an integral part of top gastronomy worldwide and is enjoying increasing popularity among consumers. The trend towards less meat, but of a better quality, also contributes to the high level of attention.

This growing demand provides good sales opportunities. Therefore, the Wagyu market is interesting for both breeders and meat producers