Wagyu beef is internationally renowned for its quality & taste, and over the past 10 years, Australia has emerged as a top producer of Wagyu Beef. The prized beautiful buttery and marbled flavour is extenuated when the Wagyu beef cheeks are slow cooked and braised gently. Take that quality and slow cook the cheeks in their own juices and there is a sure fire way to a delicious dinner.
Sanchoku is a Japanese philosophy which follows the principle of produce being “direct from the source”. The long 300+ day grain feeding program of this Wagyu beef ensures a deliciously rich and buttery flavour and is one of the leading reasons why Sanchoku Wagyu can be found on some of the best menus in Singapore and afar.