The Wagyu breed

Wagyu literally means Japan (Wa) and cattle or beef (Gyu), the general name given to breeds that originally existed in Japan.

Over centuries, the Buddhist faith forbade the eating of beef. The animals were used only for work in the fields and for transport. They were looked after by women and children and were regarded as part of the family.

Because of this, the Wagyu breed has survived to the present day without having been subjected to any intensive genetic improvement, thus preserving all the original qualities of this primitive breed.

The Wagyu breed is regarded as the source of the best beef in the world. Wagyu meat can be easily distinguished from any other type of beef, being far superior in terms of quality; it is juicier, more tender and it has more flavour.

The Wagyu breed includes two types, the Black Wagyu and Red Wagyu, and within each of these there are several genetic lines, all with very well-defined features.

The Black Wagyu lines are the most common and are also the ones that produce the best quality meat. Originally from the Hyogo Prefecture, these black hide animals produce the famous Kobe or Tajima beef, considered in many circles to be the best beef in the world.

The Red Wagyu was created for beef production and is the result of crossing Wagyu animals with fast-growing European breeds such as Simmental and Shorthorn. However, its meat is less marbled.

In the beef industry, the concept of quality is a subjective one and difficult to assess. Our animals have a stable genetic makeup, they reach an age of full development and they feed on natural pasture with an added supplement to guarantee the proper condition of their meat.