Wagyu Goulash (Shank without Bone)

For a truly succulent ragout, the best cut comes from the fore or hind shank of the beef. This particularly flavourful meat is rich in connective tissue, making it perfect for slow braising. With ragout from Wagyu beef, there is an additional highlight: the remarkable marbling that already makes the meat incredibly tender.

When Wagyu beef is slowly braised, it creates a combination of tenderness and depth of flavour that is almost impossible to put into words.

Wagyu ragout 

The shank is one of the most heavily worked parts of the animal. The meat has long fibres and is rich in connective tissue, which makes it ideal for slow cooking. At Fitmeat, our exceptional Wagyu ragout is already cut into perfectly sized pieces – so there is nothing left for you to do except the braising itself.

Perfect Wagyu beef for ragout and more

The slow cooking process allows the collagen in the meat to melt, resulting in wonderfully tender and succulent beef. The same effect can also be achieved when smoking the meat. For this reason, shank cuts are also very popular among grill enthusiasts for preparing pulled beef.

Wagyu vs. Kobe Beef – what’s the difference?

Wagyu beef has developed into a true global culinary sensation. In many ways, it has even surpassed the hype once associated with Kobe beef. Interestingly, however, the two are closely related. Kobe beef is essentially a specific subtype of Wagyu cattle.

Much like sparkling wine can only be called Champagne when it originates from the Champagne region of France, true Kobe beef must come from specially certified cattle raised in the Kobe region of Japan.

Exclusive Wagyu Beef from Austria
The better Kobe beef

Compared to Japanese Kobe cattle, our Wagyu cattle are raised on beautiful small family farms in Austria. With the highest standards of quality, knowledge and dedication, our farmers carefully rear these exceptional animals. The outstanding characteristics of Wagyu – particularly its intramuscular fat, fine muscle fibres and naturally high glutamic acid content – combine here with attentive and responsible farming. Plenty of space to roam, exclusively natural feed and slow, careful rearing guarantee exceptional quality.

How Wagyu developed its famous marbling

In Japan, Wagyu cattle were historically used primarily as working animals. Their ability to endure physical strain was therefore especially important. Over time, the animals developed what are known as “slow-twitch muscle fibres” in order to support their stamina.

This allowed them to draw energy from fat stored within the muscle. At the same time, Wagyu cattle developed their unique hallmark: the extraordinary marbling that has made this beef famous around the world.