Valais Wagyu
From the Valais mountains to your plate – a success story from Upper Valais.
Genuine Valais organic quality: Our meat comes from animals that spend their entire lives in Upper Valais – from birth on a regional organic farm, through species-appropriate husbandry on mountain pastures, to processing in our local facility. Short transport routes, family-run businesses, and stress-free rearing guarantee the highest quality meat with authentic flavor and a clear conscience. 100% regional, 100% transparent, 100% Upper Valais.
Wagyu-Rib Eye
Wagyu Rib Eye (meaning "between ribs") is a classic cut from the fore rib of Wagyu beef, taken from the area between the eighth and twelfth ribs. It is characterized by its distinctive "eye" of fat, which also gives it the name Wagyu rib-eye steak. It is heavily marbled, making it particularly juicy and flavorful.
Wagyu-Steak
Wagyu steaks «a la minute» are thinly sliced and, due to their extremely high fat content and fine marbling, require a very short, intensive cooking time. Pat dry before frying. Fry without fat: Because Wagyu has a high proportion of intramuscular fat, no additional oil or butter is needed in the pan; the meat cooks in its own fat. Sear the thin slices for only about 45 to 60 seconds per side.
Wagyu burger patty
A Wagyu burger patty is characterized by an extremely high percentage of intramuscular fat, which gives it unparalleled juiciness and a buttery-tender texture. The fat melts at around 36°C, which is why the meat practically melts in your mouth. A nutty, buttery flavor is characteristic. To avoid overpowering this, the patty should only be seasoned minimally with salt and pepper.
