You’d be pleased to know that our Wagyu bloodline is the pioneering bloodline in South-Africa and as such the most established herds with the most  superior grade of marbling found locally. Any other Wagyu farmed in South Africa would have either have bought their genetics and bloodlines from our source or have a less established herd with an inferior marbling grade.

WAGYU FLAT IRON
Flavourful, well-marbled and very tender, this beefy
steak – sometimes also referred to as the oyster
blade steak – will not disappoint.

This famous breed is best known for its ability to marble. Marbling is the fine, web-like intramuscular fat found in premium quality beef, and no other breed has a genetic disposition to marbling quite like Wagyu. Unlike any other breed, Wagyu fat melts at room temperature and not only when exposed to cooking heat.

Wagyu Beef Is Healthier, Naturally. Research shows that the beef from long-fed Wagyu cattle naturally contains more Omega 3 and 6 fatty acids, as well as more monounsaturated fatty acids (the good fat) than other beef. The percentage of fatty acids affect the texture and ‘feel’ of food in the mouth, particularly in meats. This is one of the genetic benefits of the Wagyu breed and one of the reasons why Wagyu beef is regarded as the finest, most exclusive beef produced in the world.