Wagyu Beef Mince 和牛绞肉

The Secret: 150 Days of Chocolate-Finishing

What sets this Wagyu apart is a bespoke finishing diet. For the final 150 days before maturity, our cattle are fed a specialized ration that includes high-quality chocolate.

• The Science: The sugar and fats in the chocolate increase the caloric density of the feed without causing digestive stress.
• The Result: This process encourages exceptional intramuscular fat deposition (marbling). It creates a complex flavor profile where the savory umami of the beef meets a subtle, toasted sweetness that characterizes the "Chocolate-Fed" distinction.

Heritage: Irish Craft meets Japanese Lineage

Our Irish Wagyu shares the same DNA as the legendary Japanese strains (such as Tajima).

• The Connection: These cattle descend from the elite Japanese Black lineage, maintaining the genetic predisposition for intense marbling.
• The Distinction: While Japanese Wagyu is often celebrated for its "melt-in-your-mouth" fat (A5 grade), Irish Wagyu offers a more balanced "steak-eater's" experience. By combining Japanese genetics with Irish grass-rearing and chocolate-finishing, you get the buttery texture of Wagyu paired with the deep, robust "beefiness" of Atlantic-raised cattle. It is rich, but notably more approachable and less oily than its pure Japanese counterparts.

Sensory Profile: Taste & Texture

• Texture: Exceptionally fine-grained and velvety. Because Wagyu fat has a lower melting point than standard beef, this mince will feel noticeably silkier on the palate.
• Flavor: A profound umami base with a distinct nutty, caramelized finish. The "Chocolate-Fed" influence manifests as a rich, savory aroma that fills the kitchen the moment it hits the pan.

Culinary Applications

This is not your average mince; it is a gourmet ingredient designed to elevate simple dishes into Michelin-star experiences:

• The Ultimate Wagyu Burger: Keep it simple. A coarse grind allows the marbling to baste the meat from within. Best served medium-rare.
• Elevated Bolognese: The fat renders into the tomato sauce, creating a silky, glass-like richness that coats every strand of pasta.
• Wagyu Mapo Tofu: The intense beef fat harmonizes beautifully with spicy Sichuan peppercorns, adding a luxurious depth to the heat.
• Gourmet Koftas or Sliders: Perfect for high-heat searing where the edges can caramelize into a "candy-like" crust.

Chef’s Note: Because of the high marble score, you may require less oil than usual when starting your pan. Let the natural, chocolate-enriched Wagyu fats do the work for you.