The Secret of Wagyu
Wagyu beef is renowned for its exceptional marbling, tender texture, and incomparable flavor, and is regarded as a symbol of
gourmet enjoyment. But what truly makes it so special? We spoke with Massimo Trazza, Head of Meat Procurement at Bianchi, to understand what it takes to raise one of the world’s most coveted cattle breeds. „Wagyu is craftsmanship,“ says Trazza. „Every detail, from feeding to care, influences the quality. With each bite, you taste years of precision.“
Bianchi x H Magazine
Bianchi x H Magazine
Head of Meat Procurement at Bianchi – Massimo Trazza
What distinguishes Wagyu from other beef is not only the breed, but above all the fat. The characteristic intramuscular marbling of the meat creates its famously tender texture and rich flavor. Unlike conventional beef, Wagyu comes from lighter animals raised with care and dedication, resulting in a premium product that is a world unto itself.
In Switzerland, Wagyu cattle enjoy seasonal pasture grazing during the growing season and comfortable barns with outdoor access in winter. This approach reflects traditional Swiss livestock practices while still achieving the high marbling for which Wagyu is known.
Kobe beef is a specific type of Wagyu that comes exclusively from the Kobe region of Japan. Similar to Champagne or Parma ham, the name is protected and represents strict quality standards. Only eleven certified producers are permitted to label their beef as Kobe beef—a true mark of origin and premier quality.
Raising Wagyu requires patience. While most commercial cattle are raised within one to two years, Wagyu requires up to three years—three times as long as Natura-Beef and twice as long as pasture-raised cattle. The extended raising period contributes significantly to the quality and price of the meat. Longer raising times mean higher daily costs for feed, care, and animal welfare. Over three years, these expenses add up, but they are essential to achieving the fine marbling and exceptional tenderness that distinguish authentic Wagyu.
Think luxury is only for humans? This myth is partly true. Wagyu cattle in Switzerland enjoy daily wellness amenities such as brush massages that stimulate circulation and promote relaxation. Their diet? 100% home-grown: premium barley, corn, and protein-rich hay. Some even receive beer to drink, making their wellness routine arguably more indulgent than yours. All of this helps raise happy cows—and produce unforgettable beef.
The high fat content of Wagyu is no accident—it gives the meat its luxurious, buttery texture and intense flavor. The fat melts at approximately 40°C, so it literally melts in your mouth. For perfect results: sear at high heat, aim for a core temperature of 50°C, and season only after searing.
