Original Wagyu from the Kobe region in Japan.
Wagyu? What is it? It simply means Japanese, and Gyu is the standard Japanese word for beef. The main difference between Wagyu beef and Kobe beef is that the latter is raised exclusively in Kobe, hence its designation. It has been available for sale in Switzerland only since June 2014.
Kobe beef is a Japanese specialty that refers to a specific type of beef from the Tajima cattle breed, raised according to strict traditions in Japan's Hyōgo Prefecture.
An exceptionally marbled meat thanks to its intramuscular marbling (the fat is located within the muscle tissue rather than around it), earning it worldwide acclaim for its tenderness and buttery flavor. Furthermore, the fat in this meat is known to be low in cholesterol, containing essential fatty acids and fewer saturated fats than other beef. This superior quality is achieved through several factors: a carefully controlled diet, sake massages, beer to drink, and classical music to prevent stress and disturbance.
It can be prepared as steak, Japanese hot pot (sukiyaki, shabu-shabu), sashimi, teppanyaki, etc.
Sources:
http://fr.wikipedia.org/wiki/Boeuf_de_Kobe
http://boeuf-wagyu.com/Boeuf-Wagyu.html
