Origin and history
The Wagyu is the breed that Kobe beef comes from, known by reputation for its marbling and the way it melts. Researchers place its appearance in Japan around the second century AD. The Buddhist ban on eating beef long protected these cattle, which were kept for farm work, and over the centuries the breed was barely touched by crossing with others.
A draught animal fed at the trough, for want of abundant pasture on the islands, the Wagyu developed through its cereal diet the heavy intramuscular fat that made its name.
Our visit to the farm
We went to see it, near Burgos in Spain. An extraordinary day, on a holding of almost 400 hectares.
Each animal has more than 100 m² to itself, and music playing in the barn. Everything is thought through for its welfare: the biodegradable bedding, for one, keeps away the smell of ammonia and the damp.
The feed is natural, based on steam-cooked cereals, a kind of muesli, with constant access to good forage.
The meat
Tender, juicy, densely marbled. The fat is entirely wholesome, high in unsaturated fatty acids, oleic acid in particular.
This is the exceptional product we want to share with you.
