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Marbling is the fat deposited inside the muscle and is mainly observed in the ribeye area. It is have to be the main factor taken into account by the consumer to determine the quality of the meat. While the level of marbling is greater, the meat will be of higher quality, since this will taste better and the steak will be more juicy. Noting the level of inﬁltration of fat in the ribeye area would rank the cut meat on a scale of 1 to 12, where 12 is the maximum level and is obtained only for cattle of this breed. This measurement system of fat inﬁltration is called "Marbling Score" (MBS).
imported from urugay
Serving the finest cuts of meat
Currently offering the finest cuts of Wagyu and Angus beef from Uruguay
"Japanese Cow" is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Mostly known for its quality.
All product is imported from Uruguay.
Wagyu, a japanese breed of cattle. Wagyu (和牛 Wagyu, literally "Japanese cow"). This noble breed stands out for the high level of marbling their steaks can get, providing tenderness, juiciness and exquisite taste that will delight the consumer. That’s why Japanese consider Wagyu as a National Treasure.
Wagyu beef is known worldwide as the most tasty, tender and healthy for all. Tenderness quality and great taste, is what a good marbled Wagyu steak gives, impossible to compare when delight the palate. This is why it is more common to get dishes with this meat in the repertoires of Gourmet kitchens and in the ﬁnest restaurants around the world. Beyond being a dining experience, eat Wagyu is healthy. The high marbling cuts have a high ratio of monounsaturated fats, composed mostly of Omega 6 and Omega 3 that help reduce cholesterol levels and therefore heart diseases.
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Wagyu Beef distributors from Uruguay to Miami, fl