Απόλαυση & Ποιότητα στο Πιάτο σας
JAPANESE WAGYU
Animals raised without growth hormones or other medicinal feed additives, with diets based on natural ingredients. The result is healthy meat with high nutritional value and authentic, rich flavour. Ideal for healthy and flavourful creations, beef remains a reliable choice for those seeking quality and consistency.
Japanese Wagyu
FILET
Located along the lumbar vertebrae, this muscle is rarely used. Exceptionally tender, it may be lean or richly marbled depending on the animal’s rearing.
Japanese Wagyu
RIB EYE
Cut from the rib section between the 7th and 12th ribs. Its generous intramuscular fat (marbling) delivers outstanding tenderness and deep flavour.
Japanese Wagyu
STRIPLOIN
One of the most premium beef cuts, prized for its bold flavour and marbling, which varies according to the feeding regime. Sourced from the lumbar region.
Japanese Wagyu
TOMAHAWK
A dramatic, premium ribeye steak with a long, French-trimmed bone, named for its resemblance to a tomahawk axe. Cut from the rib section.
Japanese Wagyu
PICANHA
Taken from the rump cap. A triangular cut distinguished by its signature fat cap, offering remarkable juiciness and tenderness.
Japanese Wagyu
RIB CAP
A highly prized cut taken from alongside the ribeye, renowned for its intense marbling and exceptionally rich, buttery flavour.
Japanese Wagyu
COTE DE BOEUF
The classic French bone-in ribeye steak, left attached to the rib bone for maximum flavour and succulence.
Japanese Wagyu
WAGYU BRESAOLA
A luxury cured meat marrying Italian bresaola tradition with Wagyu beef. Slowly aged, typically from the leg or rump, preserving moisture and rich, buttery flavour.
Japanese Wagyu
WAGYU CARPACCIO
Paper-thin slices of raw Wagyu, renowned for extraordinary marbling and melt-in-the-mouth tenderness.
Japanese Wagyu
BEEF TRIMMINGS
Selected small cuts of beef remaining after the preparation of prime steaks and larger cuts.
