Dry-aged Bone-in Wagyu (Japanese Beef) is our passion. We love this high-class meat and want to share its unique taste with the whole world. But what is so special about this kind of beef?

The dry-aging process makes the meat more tender. While aging for several days or weeks, the contained enzymes break the muscle tissue and improve the meat’s flavor and juiciness.

During the dry-aging process and also through cooking or grilling, the bone’s cerebrospinal fluid will be set free. This contributes to the excellent taste and juiciness of the meat.

There are three major brands of Japanese beef, one of them is the world-famous Kobe beef. The other two are Matsuzaka and ?mi beef, which are well-known in Japan but not yet much recognized in the West. Whole Meat focusses on ?mi beef, which is the oldest and most traditional brand within Wagyu.

Whole Meat exclusively works with tradition-rich farms, slaughterhouses and suppliers, so the meat’s origin is always traceable and the quality standards are very high.

The fat and protein in Whole Meat Dry-aged Bone-in Wagyu is of an excellent quality and contributes to the unique flavor. No doubt that tasting such a culinary delight will most definitely raise your Serotonin-level and make you feel happy.