High-quality Hungarian Wagyu

25. January 2018

The application of the Climate Savers Feed® in the feeding of Wagyu beef cattle is decisive, as a result of which high-quality beef can be produced in Vasad, Hungary. The Hungarian top gastronomy is just exploring the Wagyu beef products produced by the ITTEREM Zrt., however, many famous chefs praised the quality of the Hungarian Wagyu.


PATAKY Péter, the creative chef of the Ikon restaurant and the co-owner of the Meatology became a real fan of the renewed Hungarian Wagyu. He did not even fall in love into the Japanese style itself regarding the basic material, but the clean taste and the steak experiences he found at the first test roasting: “As regards taste, this is highly the best steak in my life. This is the number one in the top chart, it is followed by three gaps and any other beef can come only afterwards. Since he tasted it, he is looking for these features in the other steaks. He thinks that this can be felt, if one tastes any of the top wines of SZEPSY István and starts to compare everything to it. He already tasted fantastic aged steak of Hungarian Simmental cattle, red and black Angus, Omaha, South-American and North-American beefs, but none of them was able produce such an expressive and clear beef taste. This meat is good not because it is Wagyu, but because the cattle is kept with outstanding care among good conditions. It receives very high quality feed, it grazes medicinal herbs and not the meat production is the most important for its keepers, but the meat quality. By the way, it is Wagyu” - told the chef. This means only that the subspecies has the possibility to be the best possible and to make the most of it.”

Source: Chef & PINCÉR gastronomy magazine, January 2018