The Wagyu Secret
Renowned for its exceptional marbling, melt-in-the-mouth texture and unmatched flavour, Wagyu beef has become a symbol of gourmet indulgence. But what truly sets it apart? We spoke with Massimo Trazza, Head of Meat Purchasing at Bianchi, to understand what it takes to raise one of the world’s most coveted cattle. ‘Wagyu is craftsmanship,’ says Trazza. ‘Every detail, from feeding to care, influences the quality. You’re tasting years of precision in every bite.’
What distinguishes Wagyu from other beef isn’t just a matter of breed, it’s all about the fat. The meat’s signature intramuscular marbling creates its famously tender texture and rich flavour. Unlike conventional beef, Wagyu comes from lighter animals raised with meticulousness and care, resulting in a premium product that is a world apart.
In Switzerland, Wagyu cattle enjoy seasonal grazing during the growing months and comfortable barns with outdoor access in winter. This approach mirrors traditional Swiss livestock practices while still achieving the high-quality marbling Wagyu is known for.
Kobe beef is a specific type of Wagyu that hails exclusively from Japan’s Kobe region. Much like Champagne or Parma ham, the name is protected and denotes strict quality standards. Only eleven certified producers are permitted to label their beef as Kobe as a true mark of origin and excellence.
Kobe beef is a specific type of Wagyu that hails exclusively from Japan’s Kobe region. Much like Champagne or Parma ham, the name is protected and denotes strict quality standards. Only eleven certified producers are permitted to label their beef as Kobe as a true mark of origin and excellence.
Think luxury is just for humans? The myths are partly true. Wagyu cattle in Switzerland enjoy daily spa perks like scratch brushes that stimulate circulation and promote calm. Their diet? 100% farm-grown: high-quality barley, corn and protein-rich hay. Some even get a taste of beer, making their wellness routine arguably more indulgent than yours. It’s all part of raising happy cows – and unforgettable beef.
Wagyu’s high fat content is no accident – it’s what gives the meat its luxurious, buttery texture and depth of flavour. The fat melts at around 40°C, allowing it to literally dissolve in your mouth. For perfection: sear it hot, aim for 50°C internal temp and season only after searing.
G. Bianchi AG Allmendweg 6 | 5621 Zufikon
bianchi.ch
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