Wagyu translates as Japanese beef and is a breed designation. The meat of this breed is known for its fine fat marbling and low melting point when fed and reared in a special way. The fat liquefies easily when seared, which makes the meat even juicier and more distinctive.

Wagyu is the breed name, Kobe is a region in Japan and therefore a protected designation of origin, similar to champagne. In Japan, the animals are now protected as a cultural asset and only the meat may be exported.

Wagyu meat is known for its extremely fine and intense marbling and a texture that melts in the mouth. The unique Wagyu fat has a very high content of omega-3, omega-6 and monounsaturated fatty acids. The high proportion of omega-3 fatty acids makes Wagyu meat suitable for a healthy diet. It is particularly low in cholesterol and rich in valuable nutrients.

BMS stands for Beef Marbling Standard and describes the degree of marbling in the meat. The scale ranges from 1 to 12 and therefore from practically no fat in the meat to an intense marbling that runs right through the meat.

Original Kobe beef from Japan costs between 400 and 600 euros per kilogram. German Wagyu costs between 100 and 300 euros per kilogram.

In the 1980s, only around 200 Kobe cattle were exported from Japan. After 1997, no more Kobe cattle left Japan. This makes the breed's genetics very rare and expensive. It takes time to produce highly marbled Wagyu beef. The animals are aged for at least 36 months. That is twice as long as for conventional cattle. In addition, the Wagyu cattle need to be fed a very special diet - which many Wagyu breeders make a secret of.

True gourmets swear by Wagyu meat. The low melting point and the juicy, buttery, nutty taste are unique and cannot be found in any other breed of cattle. Passionate chefs and real barbecue fans should therefore try Wagyu once in their lives.

We recommend a maximum of 300g per person. Due to its high fat content and buttery taste, Wagyu meat fills you up more quickly. A steak of 500-600g is sufficient for 2 people.

Basically, Wagyu meat can be prepared just like any other meat. If you serve it as a classic steak, you are not doing anything wrong. In Japan, it is often prepared in thin slices on a teppanyaki plate. We recommend searing the Wagyu steak in a pan or on the grill (core temperature 52 degrees), leaving it to rest for 1-2 minutes and then cutting it crosswise into strips.