Snake River Farm

This important beef is the ideal combination of the exceptional intramuscular marbling of Japanese Wagyu and the traditional American beef. The herds pasture at the foothills of Washington and are taken to graze by skilled cowboys who always start from the opposite side of the hill from one year to the next to preserve the natural regrowth of the grass. Thanks to its naturally extreme tenderness, this type of meat does not need long ripening. We grill it after 20 days of resting in our dry-aging cabinets. 

Gold selection: marbling score +9

Cows or heifers that mostly live in northern European pastures (Poland, Finland, Austria, Germany). With these meats we try to reach a high marbling score and a light herbaceous aroma during cooking.

Snake River Farm

This important beef is the ideal combination of the exceptional intramuscular marbling of Japanese Wagyu and the traditional American beef. The herds pasture at the foothills of Washington and are taken to graze by skilled cowboys who always start from the opposite side of the hill from one year to the next to preserve the natural regrowth of the grass. Thanks to its naturally extreme tenderness, this type of meat does not need long ripening. We grill it after 20 days of resting in our dry-aging cabinets. 

Gold selection: marbling score +9

Italian crossbred adult cattle, which are between 5 and 7 years old and come from dairy cattle. Mostly Friesian cows that are characterised by a high marbling score at the time of slaughter.

Our Galician cows are directly selected by Luismi Garayar, one of the foremost experts in the selection of Galician cattle. He personally chooses for us the best loins of animals, which are over 10 years old and bred in the pastures of Galicia.

100% Black Angus USA, cattle selected by Creekstone Farm USA, one of the most prestigious farms in the United States. It follows the strict 'grain fed’ programme, which prohibits the use of GMOs, antibiotics and anabolic steroids for animals. Their diet is based on natural pastures, followed by an at least 50-day feeding period with corn and cereals before slaughter. 

Prime selection refers to the higher marbling score of the meat.

Born in Ireland, this beef is taken to Piedmont shortly afterwards to be bred in the most natural way, without antibiotics and proteins. It has a ripening period of at least 30 days.

Wagyu full blood refers to the beef produced from wagyu cattle, which do not show evidence of cross-breeding with other breeds and whose pedigree can prove 100% Japanese blood. 

This is the selection chosen by Bifrò, bred with the Japanese method in the Italian province of Rovigo.

The “Madama Bianca” (White Madame) has been developed to enhance the quality of this important breed. This certified adult female bovine follows a strict dietary regimen consisting of natural, top-quality vegetable products, and lives in very healthy environments: the main ingredients of its diet result in a very low-fat, low-cholesterol and high-protein type of meat. We select beef racks that are at least 7/10 years and let them mature for a minimum of 60 days.