The Wagyu is a bovine race native to Japan, from the city of Kobe. It is also known as Japanese Black. The name comes from the kanji (wa, which means “harmony” but historically has been closely linked to Japan) and (ushi or gyu, cow / beef / veal). The meaning is simply “Japanese cow”.
Its meat is very appreciated for its characteristics of flavor, tenderness and juiciness, being used for the preparation of high-cost “gourmet” dishes. Wagyu cuts are identified by their intense marbling, that is, the infiltration of fat in the muscle fibers, which gives their particular flavor attributes when cooked.
Under one of the most beautiful natural areas of Extremadura, with marshes and dehesas, this meat project has forged the veriedad of the Iberian Wagyú. The Iberian Wagyu is the result of mixing the Japanese race with Iberian autochthonous breeds and raising them extensively. Through its web you can not only know this breed and its meat, but also acquire the different products made from it.