What is so special about Wagyu Beef?
- The meat is healthier thanks to the better ratio of saturated and unsaturated fatty acids than any other cattle breeds.
- The taste is unique and surpasses conventional beef on lengths.
- With proper preparation (low-temperatur cooking) this meat is unsurpassable in tenderness. Fillet can be cut up with a fork.
Why just buy Swiss Wagyu Beef from our production?
- In contrast to foreign production, you can get absolutely fresh meat, no frozen shock.
- Feeding in Switzerland is guaranteed free of genetically manufactured organisms (GMO products such as soy beans) All feed is produced on the farm or bought from local farms. So we have total control over the quality of feeding. We feed only fresh feed and not finished mixtured products.
- No hormone use, as this is illegal in Switzerland.
- The Swiss Animal Protection laws ensure the warranty up to the slaughterhouse.
- We have extremely short transport distances to slaughter (4 km)
- The meat maturing is a special process, matured on the bone (Dry Aged) and will develop an even fuller and richer flavor. The less valuable meat parts receive the same maturation process, so they can even being taken for a better quality meat.
- You have full transparency of the cattle, when using the whereabouts animale data base where are all location can be checked by everyone. So you have one hundred percent guarantee to get only original Wagyu Beef out of our farm.
- Our Wagyu meat meets the highest criteria. At the international criteria Australia is in front and our meat is judged by those criterias.
Why Wagyu meat is in the highest price range of beef?
- The breed is very costly. As pioneers in the Wagyu breed, it is currently only possible to reproduce the animals with embryo transfer. Only when the herd becomes to be the right size, the reproduction can continue "normal".
- Wagyu is a very slow-growing breed. Thus we need to feed more than twice as long until we reach the slaughter weight (more than three years).
- Because the Wagyu cattle need more energy in the feed, the feeding is much more intense.
- The meat maturation in the "Dry Aged" method takes three times longer than a standard meat maturation. There for it is also the lower weight percentage (less water in the meat, but this is to your advantage, because the meat "shrinks" less during the preparation). In addition, we need to cut away more meat with this kind of maturation and so the entire volume is again reduced.
