Wagyu Kobe beef

Discover the exceptional Wagyu meat from Caviar Tresor

The special properties of Wagyu meat

Marbling: What makes Wagyu meat so tender?
Wagyu beef is known worldwide for its exceptional marbling, which is responsible for its unique flavor and tender texture. The fine veins of fat that run through the muscle meat ensure that the meat remains juicy and tender as butter during cooking.

The fat content and its health benefits
Another advantage of Wagyu meat is its high content of unsaturated fatty acids, which makes it a healthier choice compared to other types of beef. Australian Wagyu in particular is characterized by more than 50 percent more healthy unsaturated fatty acids. These fats are not only beneficial in terms of taste, but also have a positive effect on health, as they contain, for example, Omega 3 and Omega 6, iron, zinc, vitamins E and A, and B12.

Our perfectly portioned Wagyu steaks offer you the ultimate meat enjoyment - tender as butter, juicy and full of flavor. Order your favorite piece of Wagyu beef from Caviar Tresor and let the exceptional quality of our meat products convince you!

Exclusive Wagyu varieties at Caviar Tresor

At Caviar Tresor, we place the highest value on quality and offer you only the finest Wagyu products, carefully selected and sourced from top-class breeders. Each of our Wagyu cuts is a masterpiece in itself - both in taste and texture.

1. Wagyu Kobe Style Filet
   The Wagyu fillet is considered the most expensive and exclusive cut of beef, and for good reason. This fillet is particularly tender because it has a fine marbling that ensures an incredibly juicy consistency. Every bite literally melts in your mouth. The buttery-soft texture and rich flavor make it a real highlight for gourmets who have the highest demands on meat quality. Thanks to the special breeding in Australia, this fillet combines the Japanese Wagyu tradition with modern breeding methods.
2. Wagyu Kobe Style Roastbeef
   Wagyu roast beef is a lean but still incredibly juicy variant of Wagyu. Compared to ribeye, roast beef is characterized by a lower fat content in the meat, but has a characteristic fat core and a fine fat edge on the top. This ensures a unique juiciness and an incomparably intense aroma when roasted. Perfect for those who appreciate the intense Wagyu aroma but prefer a slightly lighter variant.
3. Wagyu Kobe Style Entrecôte Ribeye
   The Wagyu Entrecôte Ribeye is the culinary highlight and an excellent choice for meat lovers. This ribeye, known in French as "entrecôte", is particularly juicy and aromatic. The intense marbling runs through the entire meat and ensures incomparable tenderness. The fat literally melts when roasted and develops the typical Wagyu aroma - rich, nutty and deep in taste.
4. Kyushu Wagyu roast beef from Japan
   The Kyushu Wagyu roast beef comes from the southwestern island of Kyushu in Japan, where the cattle grow up in ideal climatic conditions. This region is known for its volcanic soils, which offer rich minerals and the natural resources for an outstanding feeding of the Wagyu cattle. The Kyushu Wagyu is characterized by its deep red color and the strong marbling, which gives the meat a buttery-soft consistency and a rich aroma. This roast beef melts in the tongue and offers an intense taste experience that impresses with both its quality and its origin.