Our herd
Each of our five breeds is raised with one goal — meat with a distinct character. Each has its place in the kitchen, its own approach to cooking.
Charolais
A French breed known worldwide for excellent meat structure and low fat content. Charolais cattle are large and muscular, with fine grain — tender, juicy meat with a pronounced yet subtle flavour. Ideal for steaks and slow cooking.
Simmental
A Swiss dual-purpose breed — providing both milk and meat. Simmental beef is tender, with good marbling and a rich flavour profile. Thanks to its fat infiltration, it is especially suited to slow cooking and BBQ.
Limousin
A French beef breed with high meat yield and excellent quality. Limousin meat is tender, fine-grained, with moderate fat content — ideal for those who appreciate a clean beef flavour without excess fat.
Angus
A Scottish breed recognised as one of the world’s finest beef breeds. Angus meat is tender and juicy, with outstanding marbling and a rich taste. Natural marbling makes it especially suited to steaks and premium beef dishes.
Wagyu
A Japanese breed famous for exceptional intramuscular fat infiltration — marbling that melts in the mouth. Wagyu beef is intensely flavourful, tender, and juicy, with a buttery texture. Prized by fine-dining chefs and gourmands around the world.