The pure bloodline of the Wagyu breed dates back to 1600. The cattle are naturally very calm, and the typical characteristics of the tender, richly marbled, and flavorful meat are in their genes. The delicious taste also arises from the loving and tender care by farmers. The calves are raised in a calm and relaxed environment with bottle feeding. They then eat roughage, such as grass and rice straw, and receive concentrated feed including grain and brewers' grain. The thick marbling, called 'shimofuri', dissolves at low temperature and melts in the palate. The oleic acids determine the taste of the fat, ensuring that with Wagyu beef you offer your guests an experience they will not soon forget.
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