The 20th of May 2014, La Braseria Restaurant owned by the Chef Luca Brasi, will host an event entirely dedicated to Wagyu beef. We our proud that Wagyu selected for the menu, was born and raised in our farm in Ca'Negra.
Since mid February 2013, Ca’Negra became member of the Australian Wagyu Association (AWA). The unique chance of interacting with other Wagyu breeders, along with the necessity of keeping the pace with the genetic of this special breed, eventually contributed make this choice.
This article highlights how the European clientele is not yet fully familiar with the Wagyu beef, creating niche export opportunities for Australia. John Condon, founder of Beef Central Australia, interviewed two Swiss-Italian brothers during their trip to the New Continent; their goal is to import the Japanese meat so as to raise awareness of the clientele. In the meantime, they are expanding their Wagyu cattle on the family farm, near Venice.
It has become a real culinary myth: some people claim it’s the best meat of world, others believe that these animals are given massages while listening to classical music. In Italy, perhaps because of the prohibitive pricing, Kobe beef has not made it big yet. You might find it in few restaurants or hamburger stores, or in the finest butcher shops. Nevertheless, most of the people don’t know what one is talking about.