FAQs

Wagyu cattle grow more slowly than other breeds. To produce such high-quality meat, Wagyu cattle need 28 to 30 months to reach maturity, compared to 15 months approx. for regular breeds. As a result, production costs are also twice as high.

To ensure that your Wagyu meat retains its freshness during shipment, we rely on a very effective packaging process using dry ice. Dry ice allows the meat to remain at the proper temperature for a minimum of 48 hours, even in summer.

All meat products delivered to your retailer are individually vacuum-packed to guarantee that their quality and freshness is maintained during transport.

Various studies show that Wagyu beef is way ahead in terms nutritional benefits. This highly marbled meat contains monounsaturated fats, oleic acids and conjugated linoleic acids (CLA), elements shown to improve cardiovascular function, to prevent certain cancers and for their anti-inflammatory properties, respectively. In addition, Wagyu fat helps to maintain a healthy cholesterol level.

Properly frozen, our Wagyu beef products can be kept for up to two years. Once defrosted, it is best to prepare them for cooking within 24 hours.

There are two ways to defrost beef without losing any of its rich flavour. Either defrost the meat in the refrigerator for 24 hours or submerge it in a bowl of cold water.