WAGYU

1st restaurant in Galicia to offer certified Kobe Beef

________ kobe beef

kobe beef

All Rokuseki beef is premium Wagyu. Its name combines “Wa,” meaning Japan, and “Gyu,” cow, and can be translated as “authentic Japanese beef.” Recognized as a national pride, this exclusive meat stands out for the purity of the Tajima breed, a black bovine with unique characteristics resulting from centuries of breeding in a country historically isolated until the 19th century.

________ KOBE BEEF

kobe beef

Kobe beef comes from the Tajima strain of Wagyu cattle, raised exclusively in Hyogo Prefecture, Japan. To be certified as “Kobe Beef,” each animal must meet the quality standards set by the Kobe Beef Marketing and Distribution Promotion Association. No cow is born with this designation; it only achieves certification after fulfilling all the standards.

________ omi BEEF

omi beef

Omi Beef is one of Japan’s oldest beef brands, with a tradition of approximately 400 years. It is part of the country’s three great Wagyu beefs thanks to its breeding and fattening techniques. Its meat stands out for its mild and rich aroma, with fat that melts easily in the mouth and a high oleic acid content.

________ hida

hida

Hida beef is obtained from black Wagyu cattle raised in the mountains of Gifu, Japan, under conditions that enhance its marbling and tender texture. The special diet and controlled environment contribute to its distinctive flavor. Each animal must meet strict quality standards, including uniform marbling across various cuts like loin, skirt, or round.

________ ozaki

ozaki

Ozaki beef comes from Wagyu cattle raised by Mr. Muneharu Ozaki in Miyazaki. Its fat melts in the mouth, and its flavor is sweet and delicate. Ozaki raises his cattle with a meticulous process: a varied diet of 15 types of feed, without preservatives or antibiotics, and slaughters the animals between 28 and 36 months to achieve optimal flavor.

________ satsuma

satsuma

Satsuma Beef comes from the Kagoshima region of Japan and is characterized by its marbling and delicate flavor. Raised with a blend of traditional and modern methods, the cows receive a special diet that includes cereals and local products. The most popular cuts, such as Kata, Zabu, and Kainomi Satsuma, are best cooked over medium heat to enhance juiciness and flavor.

________ Wagyu Chile

Wagyu Chile

Since 1998, Chilean ranchers have been producing Wagyu with Japanese genetics in southern Chile. The region’s climatic and sanitary conditions allow for natural and traditional breeding, ensuring high-quality beef recognized internationally.