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Thawed products can be refrozen. * Important information on frozen products: These products are shipped frozen. Depending on product and outside temperature, the product can arrive at your place semi-thawed or thawed. In any case, the products are always kept cool. For legal reasons, we are obligated to declare these goods as thawed. You can finish defrosting the products at 5 degree Celsius in the refrigerator and enjoy them in the next couple of days or put them into the freezer right after receiving them, to eat them later on. Slightly thawed articles can be kept without quality loss for another 2 months in the freezer at -18 degree Celsius, to be prepared later on. |
Wagyū is probably the most expensive domestic cattle in the world. Its name translates as “Japanese cattle”. The exact translation is Wa = Japanese and Gyu = cow.
The breed is part of the Japanese cattle (和牛 Wa-gyū) and is called Tajima-Ushi (Japanese Black; 但馬牛, Tajima-cow) in japanese.
Finely portioned steaks with a maximum thickness of 1 cm. Sear it in seconds without any fat in the pan and under no circumstances fry it through. Only at the end is seasoned with a little salt and pepper. Serve immediately.These cuts come from the Kobe area and are highest quality meat.
Original Kobe beef sirloin steak
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Thawed products can be refrozen. * Important information on frozen products: These products are shipped frozen. Depending on product and outside temperature, the product can arrive at your place semi-thawed or thawed. In any case, the products are always kept cool. For legal reasons, we are obligated to declare these goods as thawed. You can finish defrosting the products at 5 degree Celsius in the refrigerator and enjoy them in the next couple of days or put them into the freezer right after receiving them, to eat them later on. Slightly thawed articles can be kept without quality loss for another 2 months in the freezer at -18 degree Celsius, to be prepared later on. |
Wagyū is probably the most expensive domestic cattle in the world. Its name translates as “Japanese cattle”. The exact translation is Wa = Japanese and Gyu = cow.
The breed is part of the Japanese cattle (和牛 Wa-gyū) and is called Tajima-Ushi (Japanese Black; 但馬牛, Tajima-cow) in japanese.
Finely portioned steaks with a maximum thickness of 1 cm. Sear it in seconds without any fat in the pan and under no circumstances fry it through. Only at the end is seasoned with a little salt and pepper. Serve immediately.These cuts come from the Kobe area and are highest quality meat.
Japanese Wagyū beef, quality grade A5
A special feature of these indigenous cattle is, that they have hardly been crossbred during their long history. For centuries, they have been used mainly as working animals. According to the law of Buddhism, meat consumption was forbidden in Japan. After the opening of Japan in 1868, the meat yield of this breed was optimised for their use as beef cattle.
Today, there are three main Japanese breeds known as Wagyū: Japanese Black (Kuroge Wagyū), Japanese Shorthorn (Tankaku Wagyū) and Japanese Brown (Akage Wagyū). Japanese Black makes up 90% of all fattened cattle in Japan.
The most famous Wagyū beef is Kobe beef, named after the area where the cattle has to be born, fed and its meat processed. Kobe beef in Japan is a registered trademark. In 2009, only 3066 of the total 774.00 slaughtered Wagyū beef were allowed to be declared as Kobe beef.
Wagyū cattle is mostly black, but there are also red cattle. They are mid-sized (bulls: 800–1000kg, cows: 450–600kg) with a well-developed shoulder and strong, clearly tilted hind quarters.
They are not fed with alcohol (beer) on Japanese farms
At slaughtering, the Wagyū is almost double the age of conventional cattle.
Our Wagyū comes from the area of Kagoshima in Japan.
In Switzerland, we are used to eat thick steaks. Due to its high fat content, Wagyu beef is different –Japanese Wagyu just can't be compared with other breeds.
At meat4you.ch, we provide you with meat featuring lots of marbling and therefore it is preferable to measure its quantity carefully. For this reason, we carve them in thin slices.
Tips for Wagyu beef
- Do not carve thick slices of Wagyu beef and never prepare it well done.
- Do not use fat to cook Wagyu.
- Serve immediately.
- Only season it after cooking with a little sea salt and pepper or enjoy its meat taste without seasoning.
| Storage | Frozen food: store at -18 ° C or colder. In the refrigerator at a maximum of 5 ° C |
|---|---|
| Cuts | Sirloin |
| Origin | Japan |
| Ageing | Wet aged |
| Breeding | Pasture farming and feedlots / finishing |
| Breed | Japanese Black |
| Feeding | Grass-corn silage and grain mixture |
| Label | A5 / BMS11/12 |
| Declaration | Can be produced with non-hormonal growth promotors such as antibiotics. |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 210
Energy in kJ 876
Main nutrients:
Fat 15.7g
Protein 19.3g
Water 61g
Others 4g
Nutrient content per 100 g edible portion
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