Wagyu: the art of the finest beef
Here at Dierendonck, when we talk about meat, it's always about more than just taste. It's about tradition, craftsmanship, and a deep respect for the animals. And today I want to talk about a special kind of meat that fits perfectly within this philosophy: Wagyu.
Often considered the caviar or the Rolls-Royce among beef, Wagyu is a paragon of culinary excellence. The meat from these Japanese cattle is a real treat for the fine gourmet. But where does this exceptional quality come from? Let's dive into the world of Wagyu and discover why it's so special.
The taste of Wagyu
In 2010, our friends at Delemeat, led by Stephan Lerouge and Johan Hemelaere, welcomed 100% thoroughbred Wagyu meat to their range. Their commitment to excellence resonates with our own mission at Dierendonck. Wagyu meat is known worldwide for its rich flavor and tenderness, thanks to a unique fat composition rich in monounsaturated fatty acids. This makes Wagyu not only a culinary experience, but also a healthier choice.
Purebred as the key to quality
True Wagyu experience comes from 100% thoroughbred cattle. In Europe, purebred black Wagyu are rare. At Dierendonck, we consciously choose authentic and purebred Wagyu meat. This clearly distinguishes itself from crossbred varieties that are often offered at lower prices. It is the genetics of this purebred Wagyu that provides that unparalleled marbling and tenderness.
The standard of pure class
The quality of Wagyu is judged according to a strict Japanese grading system. This system takes into account aspects such as marbling, color and texture of the meat, and the color of the fat. The Beef Marbling Score (BMS) specifically indicates the degree of marbling. At Dierendonck, we strive for Wagyu with a high BMS score, indicating excellent quality.
- BMS 12-8: excellent
- BMS 7-5: good
- BMS 4-3: average
- BMS 2-1: insufficient
Beer and massages
Many stories circulate about the special treatments Wagyu cattle are said to receive, such as beer and massages. However, these are more myth than reality. It's nothing more than getting the occasional malt to combat boredom, or being extra brushed.
The essence at Wagyu lies not in these extravagant treatments, but in a stress-free and comfortable environment that contributes to the quality of the meat.
Wagyu at Dierendonck
At Dierendonck, we believe in "less but superior meat". Wagyu fits perfectly within this philosophy. It is a meat that is produced with respect and care and where every bite is the fruit of dedication and craftsmanship. In our collaboration with Michelin-starred chefs around the world, we have found that Wagyu is always preferred for its exceptional quality.
Wagyu at Dierendonck is not just a taste experience, it is a promise of quality, tradition and respect for the animal. We invite you to share this culinary journey with us and enjoy together the best the world of meat has to offer.