Wagyu Beef — Premium

⭐ Product Highlights

• Renowned for exceptional marbling — fine intramuscular fat that creates the signature melt-in-your-mouth texture.

• Rich flavour profile with deep umami character, buttery finish, and tender meat structure.

• Premium breed genetics (Japanese Black, Japanese Brown, etc.) raised under specialised management systems for superior meat quality.

• Multiple product forms available: ribeye, striploin, filet, steak cubes, whole sides.

• Traceability and quality grading guaranteed — each piece carries certifiable origin and grade details.

📋 Specifications

• Marbling Score (Japanese example): A5 grade indicates the highest marbling and quality.

• Fat Melting Point: Lower melting point fat (often around 30-40 °C) contributes to the unique texture and mouthfeel.

• Available Cuts & Packaging:

  • Steaks: 200 g–400 g portions

  • Block/loin: 1 kg–5 kg

  • Whole sides/halves for wholesale/restaurant use

  • Vacuum-sealed packaging for freshness and export compliance

• Storage: Keep frozen at –18 °C or colder; once thawed, use promptly (perishable).

• Shelf Life: Typically up to 12 months frozen; once cut and thawed, follow local food-safety guidelines.

🎯 Why Choose This Wagyu Beef

• Exceptional dining experience: unrivalled tenderness and flavour, ideal for high-end restaurants or gourmet retail.

• Premium branding: distinguishes your offerings from standard beef, adding value and prestige.

• Strong market demand: Wagyu continues to be highly sought after globally, especially among seafood & meat-lovers.

• Flexibility: offer across premium retail, hospitality, or specialty delivery markets.

🛍 Usage & Serving Suggestions

• Best cooked rare to medium-rare to preserve flavor and texture — ideal for steak, Teppanyaki, or gourmet butchery.

• Serve as signature menu item or premium retail offering.

• Ideal gift packs, tasting sets, or exclusive print-on-demand orders for high-net-worth clients or food-service partnerships.