We chose Wagyu as our breed because it is the Rolls Royce of beef, the food of Emperors and Samurai warriors. 

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The great thing about Grass-fed wagyu is that it is soft, juicy and full of flavour so every cut has the potential to make a dinner that will knock your socks off.

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Cook your Wagyu to at least medium-rare; even if you usually like your beef rare, Wagyu requires a little more cooking so the marbled fat is softened and the beef attains its optimal taste and juiciness.