Our magical journey around the world continues, in search of the finest and tastiest meats on the planet.

We have already presented you some of our best selections, but we do not end here. Prick up your ears and prepare your palate, our journey continues!

SASHI BEEF

An exclusive product, for all those who love meat and seek juiciness, tenderness and succulence. Sashi Beef , therefore, is not a breed, but a registered trademark of the company Jn Meat International , which identifies mostly Finnish cows, usually of the Friesian and Ayrshire breed, fed mainly on grass.

BAVARIAN SIMMENTAL

A prized breed of cattle, originally from Switzerland, its breeding dates back to the 13th century, when the Einsiedeln Abbey decided to exploit this breed of cattle. From Switzerland, breeding then spread to Bavaria starting in the 19th century. The increasingly massive diffusion of the Simmental breed contributed to the birth of other European breeds among the most well-known, such as the French Montbeliarde, the Italian Razzetta d'Oropa and the German Fleckvieh. From an aesthetic point of view, Simmental cattle have a traditionally red and white spotted color and a robust and massive physique, which makes the flavor of their meat aromatic, full-bodied, but at the same time inclined to a certain delicacy, succulence and tenderness. The breeding methods contribute to the development of these peculiarities, attentive both to environmental sustainability and to the well-being of the animal. Simmental calves are suckled by their mother until weaning, feeding on grass and hay. The cattle of this breed are grazed on large pastures (usually together with a herd of suckler cows and a bull), a natural methodology that guarantees the health of the animals and, consequently, the excellent quality of the meat.

SWAMI BEEF

Swami is a word of Sanskrit origin also widely used in Japan that means love, feeling, veneration. A name that highlights the characteristics of this meat: tender, extremely marbled and with a delicate flavor. In the mouth you can taste the pastures of a land cut in half by the sea. On one side Jutland, on the other the island of Vendsyssel-Thy. A land, therefore, humid and very rainy with vast expanses of water, both fresh and salty, and a windy climate but not too harsh in winter and cool in summer. In short, the ideal terroir for the cattle, mostly Jersey plus some Holstein, to develop that marbling that makes their meat so delicious.

WAGYU

WAGYU is a compound term that in Japanese combines the words "beef" and "Japan": it is in fact used to refer to a multitude of Japanese cattle breeds that have undergone a process of isolation and genetic selection to obtain meat with a marbled appearance and abundant white veins due to the large infiltration of intramuscular fat. It is this uniqueness that makes Wagyu meat very tasty, particularly tender, as well as expensive. Its fat is so fine that it melts at a temperature of 25 ºC and therefore Wagyu meat literally melts in the mouth.

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