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The Wagyu is a Japanese cattle breed originated in the city of Kobe with more than two thousand years of history. Although used as a beast of burden in the beginning, its unique depth of flavor soon made of Wagyu meat a desired gourmet alternative.

Once the animals are born, they are raised in the meadows for at least a year. Subsequently, they are kept in confinement for a minimum of four hundred days, period in which they are fed with full and balanced rations that include protein, fiber and energy.

The Wagyu meat is well known worldwide due to its incomparable flavor, texture and tenderness. These characteristics answer to this breed's capacity to infiltrate fat through the muscle and not around it, which is commonly known as “intramuscular marbling”. These properties make of the Wagyu beef a culinary delicacy, preferred in the most refined gastronomical markets.

Moreover, Wagyu meat is a source of vitamins and nutrients with a low-cholesterol level fat (oleaginous type). Omega 3 and 6 oils are important aids in the prevention of cardiovascular disease, arthritis and Alzheimer, among other medical conditions.