Beef

WAGYU CHUCK-EYE

Wagyu Chuck-eye steak is a highly marbled and tender cut. This cut contains the delicious intramuscular fat, it is well-balanced with equal parts beefiness and marbling. It’s an ultimate favourite amongst Wagyu lovers.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU SHORTRIB

Wagyu Shortrib is an affordable, meaty and well-marbled cut. When cooked, the marbled fat and gelatin from the bones melt, resulting in unbelievably tender and juicy meat.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU RUMP STEAK

The Wagyu Rump has intense marbling, which makes it incredibly tender and juicy – a better choice than the traditional South African steak.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU TOMAHAWK

The Tomahawk is a juicy and tender cut, it is infused with succulent marbling that gives Wagyu beef its amazing flavour and texture. Creamy layers of intramuscular fat melt into the meat during cooking, enhancing the meat with heavenly flavour.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU DENVER STEAK

The Wagyu Denver steak is highly marbled and is one of the increasingly popular steaks that come from the chuck primal. The Denver steak is tender, full of buttery richness and flavour.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU T-BONE STEAK

The Wagyu T-Bone is a steak of Wagyu beef cut from the short loin. It contains a “T”-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. The T-bone is tender and juicy and suited for every braai.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU OSSO BUCCO

Osso Bucco is a very soft and juicy cut when cooked.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU TENDERLOIN

The Wagyuy Tenderloin, better known as the traditional fillet, is the most tender, buttery cut – as the name suggests ‘tender’-loin.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU SIRLOIN STEAK

The sirloin is a superior piece of meat with mouth-watering tenderness and marbling.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU FLAT IRON

Also known as the hidden gem, this steak is rich and marbled and super tender. Cut from the top blade of the Chuck, this cut is surprisingly tender, rich and highly marbled.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU BONANZA

The Bonanza Steak, also known as the Cap of Ribeye or Ribeye Cap is known for its superior marbling and higher fat content. It has been described as ‘rich and succulent’ and has to be tasted to be appreciated.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU BAVETTE STEAK

The Wagyu Bavette is a flavour packet alternative to Skirt, Flank and Flat Iron steaks. This boneless cut, taken from the inner inner surface of the sirloin, is juicy and highly flavourful.

Oleic Acid
50% higher monounsaturated fats as commercial beef
3 x times more Omega-3's as commercial beef
Conjugated linoleic acid (CLA)

WAGYU BEEF GRADING

The marbling content of beef provides the excellent features of juiciness, tenderness and taste for which Wagyu has become famous. Grading of the beef is presented as Marble Score (MS) and is objectively measured by a specially designed carcass camera. The MS considers the quantity, distribution and texture of the intramuscular fat and is measured on the ribeye. A higher MS is associated with premium prices.

Marble Score

Wagyu beef averages between MS 4 to 6 which is very rare in other cattle breeds. Depending on genetics, nutrition and age at time of slaughter, scores up to MS 11-12 can be achieved. Above MS 9, the beef will be rare and extremely expensive.