Pure Wagyu
Farmer Chris Boomsma rears Japanese Wagyu cattle, which are known for the tender, exclusive and flavourful meat. ' Wa ' means Japan and ' Gyu ' means beef. Until the 19th century, the Wagyu in Japan where only be used as draft animals in forestry and agriculture. Through the centuries of selection on muscular strength and endurance, the modern, high-quality and very tender meat came to be.
A portion of Chris's livestock were the first Wagyu's to ever be maintained and graze the dunes of Schoorl. The animals have a good life and help take care of the natural landscape.
Wagyu beef is a tasty delicacy known for its typical fat distribution and characteristic marbling. This marbling, with his polyunsaturated fat, ensures an unprecedented taste sensation. The more marbling in the meat, the higher the quality.
A few interesting points about Pure Wagyu Beef:
• the cattle 100% pure-bred Wagyu's are
• the cattle come from North Holland
• the calves remain for at least 8 months at their own mother
• the cattle are kept in a sustainable and humane way
• the meat contains omega-3 and omega-6 fatty acids
• the meat is free of antibiotics or growth hormones
• a Wagyu Sirloin steak contains less cholesterol than a lean chicken breast
One common myth is that the tenderness of the Wagyu meat is obtained by the cattle being massaged, listening to classical music and being fed beer.
To taste and purchase Pure Wagyu for yourself, visit their stall at The Sunday Market on 1st March at the Westergasfabriek.