Our Wagyus are born on the farm and stay with the mother cow for up to 10 months. From spring to autumn, the Wagyus are kept on pasture. The ox are not slaughtered until they are over 40 months old. The distance to the slaughterhouse is kept as short as possible to avoid unnecessary stress for the animals.
Our Wagyu meat is processed by the butcher and then packaged ready for freezing. From wagyuzoossiss, burgers and steaks to fillets, we offer everything from our wagyu animals.
Because we focus on quality and not quantity, not all cuts are always available. We also alternate between fullblood Wagyus and Wagyu crossbreds (Wagyu x Limousin and Wagyu x Holstein), whereby the meat of the fullblood Wagyus is distinguished by a higher degree of marbling. Nevertheless, the meat of the cross-bred animals should not be underestimated and offers a cheaper alternative.
Please refer to our price list to see which meat is currently for sale.Get in touch now