WAGYU Tongg
Introducing a unique next-level taste experience – artisanal premium biltongg at a superior level reserved for the purveyors and discerning adventurers of fine culinary foods.
The Origin of Wagyu
The origin of Wagyu is Japanese and means a cow native to one of only four breeds of Japanese cattle
- Kuroge Washu or Japanese Black
- Akage Washu or Japanese Brown
- Mukaku Washu or Japanese Polled
- NihonTankaku Washu or Japanese Shorthorn
When it comes to enjoying celebrated culinary luxuries Wagyu beef is recognized and acclaimed world-wide as the sought-after Gold Standard in prime beef. Famous for its distinctive marbling, flavorfully balanced and melt-in-the-mouth tenderness, Wagyu beef – when compared to regular beef – has a higher ratio of mono-unsaturated fats.
American Wagyu
American Wagyu is the result of planned crossbreeding of pure-bred traceable lineage Japanese Wagyu stock with American Jersey, Holstein or Angus cattle. While maintaining the intense marbling of Japanese Wagyu, the American Wagyu with a deep meaty flavour is the essense of deliciouness. The American Wagyu, ranched across the US in states like Montana, Texas, Iowa, Idaho, and Oregon, is also produced at a lower cost making American Wagyu more accessible to enjoy.
The Origin of Tongg Wagyu
Produced from the finest American Wagyu beef as rated using the original Japanese Beef Marble Score (BMS), the House of Tongg takes pride in introducing Tongg Wagyu – an artisanal premium biltongg produced with a firm exterior and a smooth dissolve-in-the-mouth inner texture.