Wagyu

From the 1950s Japan began focusing on the breeding of beef cattle. Combining superior local breeding lines and selecting specially on meat quality and yield, resulted in the Wagyu. ‘Wa’ refers to the country of Japan and ‘gyu’ to beef or cow. Wagyu is famous for its very exclusive meat quality.

The best of Japan and contemporary developed genetics come together in the renowned cattle breeding regions of Uruguay. With the utmost care Charrua perfected the art of the Japanese to create something very special. This rewards itself in exceptionally tasty beef that melts in the mouth.

Charrua Wagyu meat is subdivided according to the AUSMEAT Marbling Scores. To guarantee exceptional quality only the score 4-5, 6-7 and 8-9 are delivered.

The Wagyu program only works with specially selected breeders and the latest technologies. Everything meets the highest quality standards. Animal welfare is of paramount importance in this. From birth Wagyu cattle live in freedom on the vast Uruguayan plains. The geographical location of the country and the temperate climate form the ideal natural conditions.

Because of the freedom of movement and the fibre-rich grass eaten by the cows, the meat gets a nice red colour. In the last year of their life, the cattle receive a balanced diet supplemented with natural grains. The Wagyu cow naturally has a tendency to develop intramuscular fat, the grain feeding stimulates this even more which results in the high Marbling Score. The cuts and packaging of Charrua Wagyu are all labelled with the Marbling Score.

Wagyu beef is known as the best-tasting and most tender beef in the world that is exclusively available in high-end restaurants. The intensive marbling of the meat is at the heart of the consistently superior quality.

Example of marbling 4-5. Available up to marbling 8-9.