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Fullblood Wagyu beef
Premium Wagyu beef
Wagyu beef
Kobe style beef
Japanese Wagyu beef
Wagyu beef delivered to your door
Hunter Valley Wagyu Beef
Wagyu beef home delivered
Beef Home Delivered
Home delivery
Wagyu
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Hunter Valley Premium Wagyu is grown on "Inveraray Station" in the Upper Hunter Valley and a smaller number of animals are born and finished on "Tamarind" in the Orama Valley at Thora NSW. It is Fullblood Japanese Wagyu, a strain developed by the Japanese over 2000 years ago. It is not a cross of Wagyu with one of the British breeds of cattle. In fact, the Fullblood animal has developed without any introduced blood from other beef breeds for hundreds of generations. It is pure Wagyu and regarded by the Japanese as a "National Treasure".
First time diners are always impressed by the profound, rich taste of Fullblood Wagyu. With "melt in the mouth" tenderness, the meat has a smooth velvety and succulent characteristic that cannot be reproduced by any other animal protein. The eating experience is exceptional.
This unique experience results from two features heavily represented in the Wagyu breed. Umami, is a basic taste derived from the muscle component of meat. This, together with marbling, which offers unique flavour and tenderness imparts the quality to the meat that Fullblood Wagyu is renowned for. The meat is called 'marbled' because, when cold, it is possible to see a fine mesh of fat between the muscle fibres. This fat has a very low melting point and during the cooking process quickly melts and drains away leaving the taste of Wagyu behind. The unique taste of the meat does not need to be enhanced with sauces and condiments
The meat from Fullblood Wagyu cattle is known throughout the world for its naturally unique flavour, tenderness and juiciness. It represents a sublime eating experience. This potential together with rigorous attention to breeding, raising and feeding techniques results in a unique product that cannot be reproduced by other cattle breeds.
Healthy Meat
Fullblood Wagyu beef has an unique fat composition. The ratio of mono-unsaturated fat to saturated fat is two to one. In the majority of non Wagyu beef types available in Australia this ratio is one to one. The mono-unsaturated fats in Fullblood Wagyu in turn have high levels of Linoleic Acid [Omega 6] and Linolenic Acid [ Omega 3]. These fatty acids have been linked with anti-oxidant, anti-carcinogenic and cholesterol lowering properties. Whilst Fullblood Wagyu should never be used as a therapeutic tool it is reassuring to know that its consumption can lead to health benefits.
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