In Japan the top grade of beef is called A5. The cattle are fed for 500-600 days and have a controlled daily weight gain of 0.8kg compared to domestic cattle 1.8 to 2.4kg daily gain.

The result of this is the composition of the meat and flavor is dramatically different to other cattle produced in the world. Wagyu have about 70% monounsaturated fatty acids specifically oleic and stearic acid. These monounsaturated fatty acids have two properties of importance to the meat. Firstly, they have a very low melting point (less than 7 degrees Celsius), which means that the beef literally “melts in your mouth“.

This results in the sweetest, most succulent beef you will ever taste. Our Japanese Wagyu Beef has unique smell, texture, tenderness and flavor that up until now, was only available in Japan.

On regular basis we get a very small supply of Kobe Beef imported from Japan. Absolutely perfect and has unique texture, tenderness and flavor that up until now, was only available in Japan.