Eight breeds that shape flavor
From the extreme marbling of Japanese Black to the lean, grass-driven intensity of the Argentine Criollo.
Japanese Black
The genetic source of true Wagyu and Kobe beef. Extraordinary intramuscular fat that melts at body temperature, producing a buttery, umami-rich flavor unlike any other breed.
Angus
The dominant commercial breed globally. Naturally polled and known for consistent marbling and deep beefy flavor. USDA Prime-graded Angus is among the world's best eating beef.
Hereford
Docile, efficient grazers with mild, sweet-flavored beef. Thrives on both Argentina's pampas and American ranches. Produces lean, well-marbled cuts highly valued for roasting.
Chianina
One of the world's oldest and largest breeds — the source of Bistecca alla Fiorentina. Exceptionally lean, light-pink meat with intense flavor from slow maturation and free-range grazing.
Longhorn Criollo
Descended from cattle brought by Spanish colonizers and adapted to the pampas grasslands. Produces lean, intensely flavored grass-fed beef — the backbone of Argentine asado culture.
Blonde d'Aquitaine
A powerful French breed from Gascony producing exceptionally lean, fine-grained beef with a delicate flavor. Highly prized for French entrecôte and tournedos in haute cuisine.
Texas Longhorn
The icon of American cattle culture. Extremely lean, lower in cholesterol than other breeds, with a distinctive, slightly gamey flavor. Best cooked low and slow to retain moisture.
Dexter
A small heritage breed from Ireland with excellent marbling for its size. Produces rich, deep-flavored beef with a high fat-to-muscle ratio. Popular with small British farms and butchers.