Wagyu is known for its extremely fine and pronounced meat marbling. The incomparable taste is due to the low melting point of the intramuscular fat. To produce this high quality, the cattle have plenty of space. The valuable animals are kept on Sauerland meadows - littered with fresh grasses and herbs. Good for the health of the cattle and the taste of the meat! Without the addition of hormones, antibiotics or genetically modified feed.
With sales days, including farm tours and sponsorships, where you can own your own Wagyu cattle and receive a meat package, the couple want to increase the appreciation of agricultural products. And for those who want to try some, but don't want to buy the wagyu in a bag, a wagyu tasting gives them the opportunity to do so. Five variations of the meat known as "Kobe" can be tasted at the event. And the best thing is: the further the guests progress through the courses, the stronger and nuttier the meat becomes.
