Wagyu breeds

Wagyu is a generic designation that refers to various lineages of Japanese cattle, known for their high-quality marbled beef and unique flavor. The varieties differ by their origin in different regions of Japan and can show slight variations in flavor, texture, and quality.

Which lineages do we always have at Sanmartí 1850?

Kobe Wagyu: From Hyōgo Prefecture, specifically the city of Kobe. Considered the most exclusive of all Wagyu types, its meat has exceptional marbling, with intramuscular fat that provides an incredibly soft, juicy texture. It is characterized by a unique, delicate flavor.
Kagoshima Wagyu: Originating in Kagoshima, on the island of Kyūshū. Known for its high marbling, which gives the meat an intense, juicy flavor, and appreciated for its tenderness and distinctive flavor profile, which is more robust than Kobe Wagyu.
Gunma Wagyu: From Gunma Prefecture, known for outstanding intramuscular marbling and a smooth, tender texture. It has a delicate flavor with a perfect balance between fat and lean meat.
Itō Wagyu: From the city of Itō in Shizuoka Prefecture. Although less well known than other types of Wagyu, it has notable marbling and a tender texture. It tends to be flavorful, with good fat distribution.
Hida Wagyu: From Hida in Gifu Prefecture. Known for fine marbling and a distinctive, delicious taste. The meat is tender and flavorful, with a balance between fat and lean that makes it highly prized.

Wagyu is not only a high-quality meat but also a symbol of Japan’s dedication to excellence in cattle breeding and gastronomy. Each type of Wagyu—from the renowned Kobe to the distinctive Hida—reflects the diversity of Japan’s regions and offers an incomparable culinary experience. Wagyu is a delight for meat lovers around the world and deserves to be appreciated for its sublime flavor and exceptional quality