All gourmets know that Wagyu meat is bred only with special techniques and diets, which bring particular nutritional and organoleptic features. the rarest is that from the province of Kobe in Japan, famous for being massaged and with a high-level of marbling. Wagyu beef is obtained through a particular breeding method, which includes the use of feed such as cereals, beets, potatoes and a daily ration of beer, which stimulates the appetite. To perfect the marbling of the beef the Japanese cattle are also massaged with a horsehair glove. On the other side, there is the Italian innovative method. Thanks to collaboration between Bologna University and our supplier of meat LEM CARNI, a development project is underway to produce selected and bred beef, using a system similar to that of Wagyu beef: the best tenderness for an intensive taste.
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