South African Wagyu is also known for its high levels of marbling, which gives it a tender and juicy texture and rich umami flavour. The flavour profile may differ slightly from Japanese Wagyu due to factors such as the breed of cattle, the environment, and their diet.
Wagyu fat melts at a lower temperature than any other cattle’s, resulting in a rich, buttery flavour unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids, meaning not only is Wagyu marbling more delicious, it is also healthier.
Why from us? We manage the entire chain of production to ensure exceptional quality.
