Wagyu lard
from the Upper Austrian Fullblood-Wagyu
€9.90
Ready for shipping. Delivery time: 1 working day
Wagyu taste from the jar? With the lard from our Wagyu cattle, this is indeed possible. The wonderful aroma is released into the meat during frying.
Meat knowledge
At Fitmeat, the welfare of the animals is not the only priority, we also fight for a respectful treatment of them. However, this does not end at the farm, but goes far beyond that. Accordingly, the "From Nose to Tail" movement is exactly our thing
This also applies to the utilisation of our top-class Wagyu cattle. In addition to premium cuts, we also offer fine Wagyu lard. This is cooked from the fat trimmings of our Wagyu cattle and produces a wonderfully aromatic lard
Wagyu beef vs. Kōbe beef
What is the difference now?
Meat from Wagyu beef has become an absolute hype that has now established itself worldwide. Thus, Wagyu has practically overtaken Kōbe beef. Interestingly, however, it is virtually the same
Kōbe beef is basically nothing more than a subcategory of Wagyu beef. Similar to sparkling wine, which can only be called Champagne if it comes from the Champagne region, the same applies to Kōbe. This designation is only given to cattle from special Japanese Kōbe regions
The exclusive Wagyu Beef from Austria
The even better Kobe Beef
At Fitmeat, you get first-class premium meat from Austrian Wagyu beef in the highest marbling grade. With a BMS of 9 - 12, there is simply nothing that could be better
Compared to the Japanese Kobe beef (Kōbe), our Wagyu cattle grow up on a beautiful small farm in the Salzkammergut. There, Carina and Roland breed 100% purebred Fullblood Black Wagyu cattle. With the highest quality standards, knowledge and passion, and already in the third generation
The outstanding characteristics of the Wagyu, or rather the intramuscular fat, the short fibres and the high amount of glutamic acid, meet here with the best and most careful breeding. Free range, exclusively natural feed and slow rearing guarantee the best quality
The Beef Marbling Score
What exactly is BMS?
When it comes to the crème de la crème of steaks, everything revolves around the well-known BMS. But what exactly does that actually mean? The Beef Marbling Standard, or BMS for short, is measured on the basis of 6 factors. These include marbling, meat colour, meat firmness and grain, fat colour and quality.
There are 12 classification levels, with 12 being the highest possible marbling level. This means that the meat has the highest amount of intramuscular fat.
Herkunft und Haltung
The Wagyu cattle come from a small farm in the beautiful Salzkammergut. Carina and Roland are now the third generation to breed 100 % purebred Black Wagyu cattle there
They attach great importance to producing products of the highest quality. They place particular emphasis on animal welfare, environmental protection and strengthening the region. They do not feed maize at all in order to protect the bees and the flora
In summer, the cattle graze on extensive pastures; in winter, they stay in the free-range barn with its own terrace.
The natural needs of the animals are always in focus, which is why the Wagyu cattle. have large running areas in the stables. There are also separate areas for bulls, calving cows and calves depending on their age. This way we guarantee that the animals can live out their natural herd behaviour and live stress-free
Complete documentation and careful selection of the stud bulls, along with attention to genetics, are the basis for such great Wagyu meat. Balanced and natural feed as well as particularly animal-friendly husbandry ensure the best quality.
Details to the article ”Wagyu lard”
| Item number | FM106002 |
| Breed | 100% Fullblood Wagyu |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Shelf life at 0-4°C | 20-60 days |
| Shelf life at -18°C | 180 days |
| Ingredients | 100% beef |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |