Meats

The term "wagyu" literally translates to "Japanese beef" (wa for "Japanese" and gyu for "beef"). The wagyu breed has been raised in Japan for centuries, primarily in areas such as Hyogo, Kobe, Miyazaki, and Okayama.

Wagyu rib steak is a highly prized cut of beef, famous for its tenderness and high marbling. It is often considered one of the most luxurious and expensive cuts in the world due to its exceptional quality.

Wagyu rib steak is prized for its melt-in-the-mouth texture and rich, buttery flavour, resulting from the meat's characteristic intramuscular marbling. This cut is typically prepared by grilling or pan-frying to maximize its exceptional tenderness and flavour.

T-bone steak, also known as “T-bone” or “Porterhouse,” is a popular and flavourful cut of beef.

Made up of a side of filet mignon and a side of the strip loin, separated by a T-bone, this steak offers a combination of textures and flavours.

T-bone steak is ideal for meat lovers who appreciate a flavourful and generous cut.

- Available stuffed and wrapped in bacon.

Tenderloin is a cut of beef that is particularly prized for its exceptional tenderness. 

Tenderloin is prized for its exceptional tenderness and low fat content, while still providing a good amount of protein and essential nutrients. 

It is a popular choice of meat for those looking for a lean option.

AAA Angus Beef (or USDA Choice Angus Beef) is a beef grade well known for its superior quality and flavour. 

Thanks to its high marbling, AAA Angus beef offers a richer and more intense flavour than other grades of meat. The intramuscular fat melts during cooking, which adds flavour to the meat and makes it particularly tasty.

The Tomahawk steak is a particularly impressive and flavourful cut of beef. 

Here are some key facts about it:

The Tomahawk steak is essentially a ribeye steak with a long portion of the rib bone, giving it a distinctive appearance resembling a Native American battle axe (hence the name "Tomahawk").

Rib eye steak, also known as ribeye steak, is a popular cut of beef from the ribs.

Rib eye steak is cut from the rib section of the animal, specifically from the shoulder to the upper back. It can be cut with or without the bone.

This cut is known for its rich marbling, meaning it contains veins of intramuscular fat that add flavour and tenderness to the meat.

Grain-fed chicken, also known as grain-fed chicken, is distinguished by its specific diet and nutritional qualities.

Here are some key facts about grain-fed chicken:

Grain-fed chicken is raised on a diet consisting primarily of grains such as corn, wheat, and soybeans, supplemented with other grains and legumes. This diet helps with growth and development while providing necessary nutrients.

Bacon-wrapped chicken tournedos is a dish that combines the tenderness of chicken with the savoury taste of bacon. This dish consists of pieces of chicken, usually fillets or supremes, that are shaped into medallions and then wrapped in slices of bacon.

Bacon-wrapped chicken tournedos can be garnished in a variety of ways, for example by inserting stuffing inside the chicken before boarding it (cheese, aromatic herbs, spinach, etc.), or by combining it with sweet flavours such as an onion compote or a fruit sauce.

Rib Steak, also known as Ribeye Steak in English, is a cut of beef that is particularly prized for its tenderness and rich flavour. 

The main advantage of Rib Steak is its exceptional tenderness, rich and savoury flavour, as well as its versatility in cooking and accompaniments, making it a popular choice among quality meat lovers.

Wide Varieties of sausages

Sausages are a popular charcuterie product and come in a multitude of varieties around the world. 

Each culture has its own recipes and ways of preparing sausages, making them an extremely diverse food. 

Each variety of sausage has its own characteristics in terms of texture, taste, and cooking methods. They are used in a multitude of dishes, from summer grills to stews to appetizers and festive dishes.

- Wide Varieties of Pork

Pork is a very versatile meat that offers a wide variety of cuts, each with its own characteristics, textures, and culinary uses. 

Each cut of pork has its own specific characteristics and uses, which allows for a wide variety of recipes and cooking methods. 
Whether for simple everyday dishes or more elaborate recipes, pork adapts to all cuisines.