FLANDERS AND WAGYU BEEF
Flanders beef (Belgian blue cattle) the healthiest red meat and top quality Wagyu A5 Kagoshima (Japanese black cattle - kuroge washu) beef
FLANDERS premium meat
Flanders-beef.jpegI accept
Flanders beef (Belgian blue cattle) the healthiest red meat and top quality Wagyu A5 Kagoshima (Japanese black cattle - kuroge washu) beef
FLANDERS premium meat
Flanders-beef.jpegWelcome to our online store, where you'll find the finest Japanese Wagyu beef and premium Flanders beef. We offer high-quality meat that is the result of centuries of selective breeding and a refined approach to production, ensuring unmatched juiciness, tenderness, and rich flavor. Our Wagyu and Flanders beef are ideal for both end consumers and B2B clients who wish to include top-tier meat in their offerings. With the help of our online store, you can quickly and easily gain access to the best meat on the market.
If you are a business looking for a supplier of high-quality Wagyu and Flanders beef, youve come to the right place. Our B2B offering includes tailored solutions for restaurants, butcher shops, hotels, and other business clients. We are committed to providing the best quality and service for businesses seeking premium meat products.
Unique Marbling and Tender Texture
Wagyu beef is renowned for its distinctive marbling, where intramuscular fat intertwines with the meat, creating an exceptionally juicy and unforgettable flavor. Beef from breeds like Kobe, Matsusaka, and Kagoshima is among the most prized in the world, as it *melts in your mouth* and offers a top-tier gastronomic experience. Flanders beef, on the other hand, is known for its exceptional quality, with a low fat content (around 5%), ensuring naturally lean, tender, and flavorful meat.
Health Benefits of Wagyu and Flanders Beef
Both Wagyu and Flanders beef contain higher levels of healthy fatty acids, such as omega-3 and omega-6, as well as more monounsaturated fats compared to other types of beef. Due to their unique composition, Wagyu and Flanders beef are less fatty and contain less cholesterol, making them suitable for those who wish to enjoy meat while also taking care of their health.
Quality and Prestige
Kagoshima Wagyu, Kobe beef, Matsusaka Wagyu, Flanders beef – all of these prestigious types of beef come from regions where the meat is produced with precision and care for animal welfare. Our cuts of Wagyu and Flanders beef come from the most renowned farms, where every step from breeding to processing is strictly monitored to ensure the highest quality.
Kobe Beef – One of the most famous types of Wagyu meat in the world, with its exceptional quality of marbling and soft texture, it is a symbol of prestige and a top gastronomic experience.
Matsusaka Beef – A prestigious meat known for its tenderness, rich flavor and exceptional marbling, it is among the most sought-after types of beef in Japan.
Kagoshima Beef – A warm-climate meat that boasts rich fats and exceptional flavor, it is one of the latest winners of the Japanese Wagyu Olympics.
Flanders beef boasts naturally lean meat, rich in high biological quality protein, vitamins B3 and B12, and minerals such as iron and zinc. The meat contains less cholesterol than chicken meat and has an excellent balance of fatty acids, making it an extremely healthy choice. It contains only 5% fat, which is 2-3 times less than other types of beef.
Boasting a great flavor and well-balanced marbling, the meat is a great choice for those looking for premium Wagyu beef.
Yonezawa beef is one of the most prestigious types of Wagyu beef, originating from Yamagata Prefecture in northern Japan. This type of beef is prized for its excellent flavor and exceptional marbling, which gives the meat a unique juiciness, tenderness, and rich flavor. Yonezawa Wagyu meat is known for its balanced intramuscular fat content, which creates the naturally soft and fatty texture that is recognizable in this type of beef. Yonezawa beef is typically of exceptional quality, with a rich and full flavor that develops during the slow maturation of the meat. The raising of these animals is very careful and includes a special diet that includes natural ingredients such as rice, sweet potatoes, and herbs, which contributes to the naturally rich flavor of the meat. These qualities make Yonezawa beef a popular choice among Wagyu lovers looking for premium cuts for specialty restaurants or high-end culinary events. With its unique flavor and texture, it offers an unforgettable experience for anyone looking to experience the ultimate Wagyu beef.
Each of these types of Wagyu beef has its own unique characteristics and comes from regions known for their superior meat quality.
Our online store makes it easy to order Wagyu and Flanders beef, whether you are an individual consumer or a company looking to include premium meat in your offering. By ordering through our online store, you will have access to freshly produced meat delivered directly to your address. This ensures that you will always have access to the highest quality Wagyu and Flanders meat.
Fast Delivery: We provide fast and reliable delivery throughout the region.
High Quality: Our beef comes from verified sources and is carefully processed to ensure superior taste.
Competitive Prices: We work directly with the most prestigious Japanese farms to provide you with the best prices.
B2B Offers: We also offer B2B solutions for restaurants, butchers and shops that want to include Wagyu and Flanders meat in their offerings.
**Wagyu (Japanese: 和牛, translation: *Japanese cattle*)** is a term that refers to any of the four Japanese cattle breeds: **Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu), Japanese Shorthorn (Nihon Tankaku Washu), and Japanese Polled (Mukaku Washu).**
The term *Wagyu* comes from the Japanese words "Wa" meaning "Japanese" and "Gyu" meaning "cow" or "cattle." This unique breed originates from indigenous Asian cattle and has been crossbred and selectively bred for centuries to achieve its superior meat quality, known for its exceptional **marbling** and tenderness.
There is evidence that the genetic separation of Wagyu cattle dates back as far as 35,000 years. However, modern Wagyu cattle are the result of crossbreeding indigenous Japanese cattle with imported breeds. This process began in 1868 when the Japanese government aimed to introduce Western dietary habits and culture. During this period, breeds such as Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported. In 1910, the importation of British, European, and Asian breeds was banned, allowing the unique Wagyu genetic lineage to develop.
The variation in conformation within the Wagyu breed is greater than the differences between British and European breeds. Due to geographical isolation, three main black Wagyu strains developed in Japan: Tajiri or Tajima, Fujiyoshi (Shimane), and Kedaka (Tottori). These genetic distinctions contributed to the formation of Japan’s national herd, with 90% consisting of black cattle, while the remaining 10% belong to the red strains from the Kochi and Kumamoto regions.
In Japan, four breeds are officially classified as Wagyu: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Outside Japan, the Polled and Shorthorn varieties do not exist, as Wagyu bloodlines were isolated by prefecture, and the imported breeds used for crossbreeding varied between regions.
Wagyu beef production in Japan is highly regulated, with mandatory progeny testing. Only the most genetically superior cattle are selected for breeding, ensuring the continued excellence of the meat’s quality. Once the Japanese recognized the unique value of their cattle, the government banned the export of Wagyu and declared them a national living treasure.
Kagoshima Wagyu is rapidly becoming a favorite among connoisseurs of premium beef. It is highly valued for its rich, robust flavor, exceptional tenderness, and consistent marbling, which ensures unparalleled juiciness and texture. Raised on the subtropical island of Kyushu in southern Japan, this prestigious cattle breed stands out for its superior quality and is the latest winner of the renowned Japanese Wagyu Olympics. Its unmatched level of marbling and rich fat composition are key reasons why it is considered one of the finest beef varieties in the world.
Kagoshima Wagyu is raised in a warm, sunny climate that contributes to optimal growth and meat quality. Research has shown that beef from the Kuroge Washu breed contains higher levels of healthy fats, such as omega-3 and omega-6 fatty acids, as well as more monounsaturated fats compared to conventional beef. This unique composition allows Wagyu fat to melt at room temperature, which explains the popular description that it "melts in your mouth". This characteristic is one of the main reasons why Japanese Wagyu is regarded as the pinnacle of beef worldwide.
Since 1966, the Japanese beef industry has organized a nationwide competition every five years, known as the "Wagyu Olympics" (officially called Zenkoku Wagyu Noryoku Kyoshin-kai). This prestigious event awards prizes in 11 categories, one of which focuses specifically on fat quality. The overall champion is determined based on the average scores across all categories, ensuring that the winning beef is truly the best on the market.
In September 2017, Kagoshima Wagyu won the top prize for the best overall beef at the competition, solidifying its unrivaled status among elite Wagyu breeds. If you are looking for the finest Japanese beef, Kagoshima A5 Wagyu is undoubtedly one of the best choices available!
Wagyu beef often carries the name of the region where it was raised. Some of the most prestigious and well-known types include:
Kobe beef (from Hyogo Prefecture),
Matsusaka beef (from Mie Prefecture),
Kagoshima beef (from Kagoshima Prefecture),
Yonezawa beef (from Yamagata Prefecture),
Mishima beef,
Ōmi beef (from Shiga Prefecture),
Sanda beef.
Each of these types has its unique characteristics, which are the result of specific diets, climate, and breeding methods used in the respective regions.
Wagyu was originally draft cattle, used in agriculture, primarily for plowing fields and pulling heavy loads. Selective breeding focused on physical endurance, which led to the development of animals with higher intramuscular fat (IMF). This evolutionary adaptation provided quick access to energy, which eventually led to the characteristic intense marbling of the meat, one of the most valued traits of Wagyu beef today.
Wagyu cattle are a horned breed and can be either black or red. Japanese Black cattle (Kuroge Washu) make up about 90% of the entire Wagyu population, as they are known for their exceptional marbled meat that melts in the mouth. Japanese Brown cattle (Akage Washu) have slightly less marbling but are rich in flavor, with more protein and less fat.
Today, Wagyu beef is considered one of the most prestigious types of meat in the world, prized for its tenderness, juiciness, and unique rich flavor.
Flemish cattle may look like they’ve spent most of their lives in the gym, but their impressive muscle mass is primarily the result of genetics and years of careful breeding.
As the name suggests, this remarkably muscular breed originates from Belgium. In the second half of the 19th century, Shorthorn bulls from the United Kingdom were brought to Belgium to enhance the muscle structure of the local cattle population, which was predominantly dairy-oriented. Until the 1960s, breeders aimed for balanced animals that produced decent amounts of milk and had moderately lean meat. However, after this period, in response to the demands of the meat industry and economic conditions, breeding efforts shifted toward developing cattle with maximum muscle mass.
flanderssFlemish beef stands out not only for its quantity but also for its exceptional quality. It is a highly nutritious meat characterized by four key elements—it is rich in high-biological-value proteins, contains an abundance of vitamins B3 and B12, and provides essential minerals such as iron and zinc, both of which are present in an easily assimilable form.
Due to these qualities, Belgian beef is often recommended by doctors and dietitians. One of its most notable features is its low cholesterol content—approximately 45 mg per 100 g, which is significantly lower than that of skinless chicken meat, which contains around 62 mg per 100 g. Additionally, Flemish beef is naturally lean, with an average fat content of only 5%, which is two to three times lower than that of other breeds. Its lipid composition ensures a well-balanced ratio of fatty acids, meaning the fat in this meat is of high quality and not harmful to health.
Its exceptionally tender texture is due to fine muscle fibers and a lower percentage of tough connective tissue. These characteristics also contribute to its convenience in cooking, as Flemish beef requires approximately one-third less cooking time than standard beef.
Modern consumers find everything they are looking for in Flemish beef—naturally lean, tender, and flavorful meat, produced with respect for animal welfare and the highest food safety standards.
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