The best of Japan and today’s developed genetics come together in the renowned livestock regions of Uruguay. With the greatest care, Charrua Wagyu perfects the art of the Japanese to create something very special. Wagyu beef is known as the world’s tastiest and tenderest beef, partly due to the 300+ days of grain feeding.
Beginning in the 1950s, Japan began to focus on cattle breeding. Combining superior, local breeding lines and special selection for meat quality and yield, resulted in exclusive Wagyu beef of unparalleled quality.
The selective Wagyu program works exclusively with specially chosen breeders and the latest technologies. Everything is done according to the highest quality standards. Animal welfare is of paramount importance. Wagyu cattle live in complete freedom from birth on the vast plains of Uruguay.
Wagyu beef is a special culinary experience and is prized for its unparalleled tenderness and rich, buttery taste. The quality of the meat is assessed on criteria such as marbling, colour and texture.
The country’s geographical position and temperate climate provide ideal natural conditions. Due to the freedom of movement and the grass that the cattle eat, the meat gets a beautiful red colour. In the last year of their life, the cattle are fed a balanced diet supplemented with natural grains for at least 300 days.
Wagyu cattle have a natural predisposition to develop intramuscular fat, grain feeding stimulates this even more, resulting in high Beef Marbling Scores (BMS). To guarantee good quality, only Wagyu meat is supplied with BMS scores of 4-5, 6-7 and 8-9. The cuts and packaging of Charrua Wagyu are all labelled with the assigned Beef Marbling Score.
Wagyu beef is known as the world’s tastiest and most tender beef, usually available exclusively in top restaurants. The refined marbling of the meat is the basis for the consistent, superior quality.
Fun fact: ‘Wa‘ is a reference to the country Japan and ‘gyu‘ to beef or cow; Wagyu = Japanese beef.
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