The caviar of beef. Apart from Kobe, there simply is no better taste in the world.
Our Wagyu ribeye is our flagship product. It’s like rump and fillet had a baby!
Bursting with flavour and tenderness this cut is
guaranteed to satisfy even the toughest critic. Expect
an extremely high amount of marbling.
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.
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.