Its name derives from the Japanese "wa" (japan) and "gyu" (ox), a specialty famous in all over the world and a favorite choice of the greatest chefs. It is characterized by a high quantity of unsaturated fats, which are distributed on the fiber to generate the well-known white streaks similar to the marble veins, better known as marbling. These qualities make the wagyu particularly tasty, tender and valuable. The Wagyu needs to be reared and fed according to strict guidelines, to ensure the right marbling and respect the Wagyu mark.

Vaca vieja means old cow. the expression Old Galician Cow does not mean a specific breed, but all the breeds raised in Galicia. These cows are slaughtered as adults, from five years up to fifteen and in some cases even twenty. The quality of this meat come from the fact it accumulates fat over the course of a lifetime. The organoleptic characteristics of this meat are intense flavor, unique aroma, thick yellow fat bark, and they are due to a breeding that has no equal in the world.

The SASHI beef comes directly from Finland from selected Friesian or Ayrshire breeds. The term SASHI, absorbed from the Japanese and technically indicating the marbling. Therefore, the decisive feature for SASHI BEEF is its texture with high level of fat infiltration. In fact, the fundamental peculiarity that makes SASHI BEEF unique is the fat that melts during cooking and remains inside the fibers of the meat, determining the perfect combination of juiciness and tenderness.

literally blonde from Galicia – a breed from the northwestern region of Spain. The name is given by the color of its golden mantle. the slaughtering does take place after the age of 8 years old, and the minimum dry-ageing process to enhance its qualities is 40 days. The unique flavor of this steak originates from the algae that the beef naturally feeds on, transported to the Iberian coasts by ocean currents.

A unique marbling that generates a selection of unique steaks. It comes exclusively from small farms in the north of Poland (formerly Prussia), on the border with Germany. Manzetta owes its very high quality to its degree of intense marbling, comparable to wagyu breed. Its texture is very tender and tasty, the fatty part gives sweet notes, also thanks to the intake of sugar beet in the weeks immediately preceding slaughter.

The Chianina is a rather low-fat meat, with a good marbling. The best Chianina is the “scottona” which is the female of the animal for both tenderness and smaller dimensions. The fat is particularly white with a ratio between saturated and unsaturated fatty acids which makes it particularly suitable for the prevention of cardiovascular diseases. It is, also, considered the leanest and most digestible meat among the various breeds raised in Europe, with nutritional values similar to white meat and fish.

The Angus breed originated in Scotland from specimens of the counties of Aberdeen, Kincardine, and Angus. These breeds date back to 1000 years ago. Certified Angus breed Standards were developed in 1978 to indicate particular levels of marbling, tenderness, age, and color of the meat required to be certified. Angus is known for its marbling, this particular feature makes the meat more tender, juicy, and tasty.