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Kobe beef is a Japanese delicacy obtained from wagyu: a bovine belonging to the Tajima breed, of significant size and black coat. The animals are carefully selected, grow in healthy and quiet conditions, and are fed with rice, wheat and hay. Kobe meat is tender, very tasty and has an excellent taste. The secret lies in the marbling of the meat, which has a high percentage of fat distributed evenly, through a periodic and regular massage to which the animals are subjected.
Nourishing and with a low amount of cholesterol, Kobe beef is mainly grilled, rare to medium, to prevent the precious juices from drying out too much.
The registered trademark and the strict parameters imposed, have made it a precious niche product, renowned, expensive and soughtafter throughout the world.
  Controlled supply chain
  Guaranteed quality
  Certified origin


Japanese delicacy obtained from wagyu, a Japanese beef cattle breed, derived from native Asian Tajima breed.
Tender, tasty and with an unparalleled taste conferred by the particular marbling and skilful processing. To be registered under the Kobe trademark, the meat must meet the strictest parameters set by the Japanese Association for Promotion, Distribution and Marketing of Kobe Meat.

Preparation tips

Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.
Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.

Yakiniku Kobe beef

Cook the Kobe beef on a hot cast iron plate. Turn the steaks once with a pliers, being careful not to pierce the meat.
Leave the meat a little rare and serve it with a sauce obtained by mixing and cooking together onion, shallot, oil, soy sauce, a glass of sake, lemon juice, lime juice, chilli pepper and salt.
Argentina produces some of the best meats in the world for taste and tenderness. The goodness and peculiarities of Argentine meat can be traced back to the completely natural method with which the beef is reared. Left to live in the wild in the endless pampas, the animals feed exclusively on grass. This type of farming favours the production in the animal of substancesthat contribute to making the meat soft, tasty and healthy.
Uruguay produces a meat that, among other countries in South America, is distinguished by quality. The excellence of the product is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment. The result is a meat with a refined taste, high nutritional value, guarantee of origin and authenticity. Uruguayan meat is rich in Omega 3, Vitamin E (antioxidants) and has low fat levels.
Brazil, the world leading beef exporter, is increasingly highlighted by the quality of its meat. A tender and tasty meat obtained through production systems in temperate, tropical pastures and intensive systems that produce the most distinct quality specifications. The healthy and natural diet of the animals guarantees the authenticity and safety of the meat and the preservation of the environment.

American meat is famous for its high level of marbling, i.e. the uniform spread of fat. This particular characteristic makes the meat soft, juicy and with a strong and tasty taste.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.

New Zealand meat is internationally recognized for its high quality, tenderness and delicious taste. The animals grow in an exceptional environment: in the open air, on rich and abundant pastures overlooking the Pacific Ocean and with a mild and constant climate all year round. They are also subject to regular and very strict quality controls. The result is a lean, nutritionally rich and high quality meat.

Australia is known throughout the world to export high quality beef: very aromatic, tasty and with a well-defined fat part. Tender and juicy thanks to the thin fibres and a high level of marbling. The cattle are reared with a production system that is based on natural foods such as grass from pastures. The most prized and renowned Australian meats are Black Angus and the highly prized Wagyu.

Paraguay is one of the world leading beef exporters.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.

Canada, one of the world's leading beef producers, selects the best breeds and raises them in a pristine natural environment to provide the market with healthy, high-quality beef.
Canada's cool climate is an optimal habitat for animals. Canadian meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.

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