Wagyu is considered the tastiest and most tender meat in the world. The cattle owe their special genetics to their over 1000-year history of domestication in Japan. Today, they provide unforgettable taste experiences all over the world.

Since 2012, Wagyu cattle have also been grazing on my meadows in the Götzental valley near Lucerne. The cattle love to be outdoors and have a whole lot of space to let off steam. Breeding takes time: our animals do not reach slaughter maturity until they are three years old. So they live to be at least twice as old as conventional cattle. Thanks to this species-appropriate husbandry and carefully selected feed from our own cultivation, we achieve the desired meat marbling and the characteristic Wagyu aroma.

We also attach great importance to quality when processing the meat. In the Ürmetzg butchery, the animals are expertly slaughtered and cut in a stress-free atmosphere. As one of the most modern and multi-award-winning slaughterhouses in Central Switzerland, the Uri butchery enjoys an excellent reputation.

Do you also attach great importance to quality? Are you in the mood for a really juicy, high-quality piece of meat again? Whether roast, ribeye, boiled meat, minced meat, entrecôte or fillet – the range in our online shop is huge. We look forward to convincing you of the quality of Wagyu meat soon.

Your Peter Hunkeler and the Swiss Premium Wagyu team

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