Wagyu Beef
South Pacific Specialties is the official importer of the Andes Wagyu brand
of premium kobe style wagyu beef naturally raised in Chile.
Andes wagyu is not only a certification of the Chilean origin, it is a proof of quality.
All of our productors follow breeding guidelines which are the same as the breeding methods
used in Japan to raise the wagyu cattle that produces the famous Kobe beef.
Animals spend the first year of life in outdoor fields where they are grass fed
Animals then spend 450 days in feedlots where they are fed a special diet composed of
cereals including wheat, barley and soy.
Feedlots are world class quality and are certified to the Highest European Standards Assuring Hormone
and animal protein free environment and diet.
Our cows are kept in a stress free and very comfortable environment ensuring their well being and are even played classical music.
Using the Japanese genetics and methods, we achieve wagyu cuts that are extraordinarily tender and full-flavored.
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On top of the three noble cuts (Strip loin, Tenderloin and Rib Eye) which are commonly used
for grilling and are more widely used when it comes to wagyu, we can custom cut any cuts for our customers.
We also produce our own line of premium wagyu burgers that we commercialize as part of our Dawson Bay line or under the Andes Wagyu brand.
As for all our other products, we can pack in trasparent bags for food service or do private labels.
The cuts we most commonly work with are:
Striploin
Tenderloin
Ribeye
Short Rib Meat
Outside Skirt
Flank Steak
Hanging Tender
Tri Tip
Chuck Short Rib
D-Rump
Flap Meat
Inside Skirt
Chuck Roll
Clod
Brisket Poind End
Brisket Navel End
Chuck Tender
Knuckle
Silverside
Topside
Neck
Shink - Shank
For Carpaccio and Japanese Barbecue (yakiniku) the cuts that are commonly used are:
Chuck Roll (commonly used for Shabu Shabu)
Brisket
Outside skirt
Inside skirt
Short ribs
Flap Meat
Flank steak
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