Wagyu Porterhouse Fresh

Meat the Difference

• We are a hands on team that raise Prime Angus & Prime Dorper locally.
• We have process in place control Halal traceability from birth to end product.
• Our in house aging process enables our experts to continually improve and develop on taste, tenderness and give a great BBQ aroma.
• With our secured and easy online platform, now everyone can enjoy “Meat the Difference”.

Raised without
✘ Antibiotics
✘ Added Hormones
✘ Animal By-Products

Satisfaction Guarantee

What Is Wagyu Beef?

WAGYU – a Japanese beef cattle breed – derive from native Asian cattle. ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.

Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.

Wagyu – Marbled Texture

Wagyu is different from other types of beef. Wagyu beef is distinctive because it is highly marbled.

Marbling refers to the visible layers of intramuscular fat. This is fat that is found in the muscle. Due to the unique genetics of the cows, the meat contains a higher percentage of fatty acids than ordinary beef, giving it a higher marbling score.

The higher the marbling score, the more flavoursome, tender and juicy the meat is – 100% full-blood Wagyu cattle has the highest marble levels of any beef in the world.

Wagyu – Delicious and Healthy

The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.

Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA).  Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.