In Japan the top grade of beef is called A5.
The cattle are fed for 500-600 days and have a controlled
daily weight gain of 0.8kg compared to domestic cattle 1.8 to 2.4kg daily gain.
The result of this is the composition of the meat and flavor is dramatically
different to other cattle produced in the world. Wagyu have about 70%
monounsaturated fatty acids specifically oleic and stearic acid. These
monounsaturated fatty acids have two properties of importance to the meat.
Firstly, they have a very low melting point (less than 7 degrees Celsius), which
means that the beef literally “melts in your mouth“. This results in the
sweetest, most succulent beef you will ever taste. Our Japanese Wagyu Beef has unique
smell, texture,
tenderness and flavor that up until now, was only available in
Japan.Our Kobe Filet Mignon Steaks are
juiciest and tender of all the steaks. This marvelously rich, yet mellow
boneless cut comes from the heart of the short loin where the most abundant
marbling, tender texture and succulent taste is found. This steakhouse classic
goes by several different names such as "Tenderloin steaks" as well as
"Chateaubriand". Bottom line: This is a boneless steak cut from the top loin,
the most tender section of beef.Taste the difference.
