What is Wagyu?
Hundreds of years ago, the Wagyu animal was used to work in the countryside
of Japan. After these years, the Japanese population began to savor this
delicious meat and through the time, these cattle were improved in quality
of its genetics. The flavor of this meat is delicious due to its characteristic
of having a meat with a marble design. It is recognized anywhere in the
world as the KOBE BEEF.
Why is the Wagyu meat delicious?
The meat of Wagyu cattle has fat between its fibers; mixing itself with
the red color of the meat it forms a marble design. The cooking process
causes the fat to melt and the fibers that surround them result in becoming
even more tender. When you are savoring the combination of the meat with
the aroma of the fat, it causes the Wagyu meat to obtain a delicious and
The characteristics of the Wagyu meat are:
Healthy and delicious.
When the meat is savored, it is often described as “substantial, tender”,
and has a “pleasant aroma”. The “juicy and tender” characteristics are
obtained through the amount of fat in the structure of the meat. And the
quality of the same, gives a “smooth and the pleasant aroma” verifying
the flavors of the Japanese Wagyu, that along with time, was improved and
tested further more, until its flavor was recognized and accepted world-wide.
The production of the Wagyu meat in Paraguay
A Japanese company began with the Wagyu project several years ago, and
began to raise the Wagyu cattle in 1999 acquiring semen and embryo from
Brazil. The same ones were inseminated with cows of the race Brahman, and
also Brangus. In January of 2000, the first Wagyu in Paraguay was born.
Later on, starting the year 2003, the company A&E S.A. continued with
the project of raising the F1 Wagyu in Paraguay.
These cattle are bred in a natural and healthy atmosphere, surrounded by
abundant water and green grass under radiating and full sun vegetation;
an environment free of contamination. A&E S.A offers security of products
which controls every aspect of its products, starting from the insemination,
raising, fattening, slaughtering, export and sales to the public。The rigorous
company’s supervision allows a satisfying product.
The task is done in a slaughterhouse of Asuncion, which fully fulfills
the standards of sanitary requirements for its maturity stationing period
which gives the meat an even better flavor.
The Wagyu of A&E S.A. offers an authentic flavor of the Japanese Wagyu
which can be enjoyed in your own house, in various dishes, some specials
like the Beef Steak, Sukiyaki, Shabu-Shabu. Now you can enjoy with your
family an ecological meat with the seal of guarantee by A&E S.A.
Presentation of the Production and Sales of the Wagyu Meat in Paraguay