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Wagyu

Wagyu, from the Japanese “wa” (和), Japan, and “gyū” (牛) ox, is a variety of bovine breed born, bred and slaughtered in Japan in a unique way since ancient times. This meat is characterized by a strong presence of intramuscular fat, which takes the name of Shimofuri (marbling), which tends to distribute itself and draw streaks very similar to the veins present in marble. This fundamental characteristic, combined with other variables linked to ancient and local farming techniques, makes the real Japanese Wagyu meat unique, with an unparalleled tenderness and flavor.

ABOUT US

Italian and European branch of the Ginkakuji Onishi Butchery in Kyoto, since 1953 we have been dealing with the selection in breeding, slaughtering and distribution of the best Wagyu meats throughout Japan. 

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WAGYU BUTCHERS AND SELECTORS IN KYOTO SINCE 1953

What we do

Thanks to our team, made up of butchers, gastronomes and veterinarians specialized in the breeding and selection of wagyu cattle in Japan, we offer the restaurateur the best possible advice, offering a truly product from farm to table.

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