Kagoshima Ribeye 2.5kg
The entrecôte, a noble and flavorful piece of meat, is carefully chosen for its exceptional quality. Its delicate marbling promises a melt-in-your-mouth texture, while its rich and pronounced taste reminds of the lush green pastures where the cattle were raised.
The lands of Kagoshima, in southwestern Japan, are the birthplace of one of the finest meats in the world.
Japanese beef, known as Wagyu ("WA = Beef, GYU = JAPAN"), is raised in different regions that give it specific designations: Kobe, Omi, Kagoshima, Miyazaki... The breeding methods and environments differ slightly, but the result remains the same: an extraordinary and unique product! Complete traceability over several generations allows each animal to be identified as 100% purebred since 1600.
To obtain high-quality meat, great respect must be given to the well-being of the animal. Japanese beef is raised in idyllic conditions, with an extremely low level of stress: classical music diffusion, massages... These living conditions are combined with a diet and fattening based on plants, rice straw, herbs, and other closely guarded secrets. These special attentions, combined with incredible genetics, ultimately result in:
- A very high marbling (intramuscular fat level)
- An incomparable melt-in-your-mouth texture
- Unique taste notes of butter/foie gras
Thanks to all these qualities, Japanese beef is considered by many chefs and purists to be the best in the world.
- Origine
- Japon
