Nobiyu™ - The Art of Raising Wagyu
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NOBIYU™
Wagyu in Portugal
100% Full-Blood Wagyu raised in the Alentejo.
Discover Nobiyu™
Discover Nobiyu™, a producer of 100% full-blood Wagyu raised in the Alentejo, with 100% full-blood genetics. With over 15 years of experience dedicated to Wagyu, we produce premium Wagyu beef with refined marbling, rich flavor, intense umami, and exceptional tenderness.
We supply Portuguese Wagyu to chefs, restaurants, and gastronomy professionals in Mainland Portugal. From breeding to finishing, every step is guided by quality, time, and respect for the origin.
Vacas e vitelos Wagyu Nobiyu em pastagem de sobreiros no Alentejo
The Alentejo Heritage
Nobiyu™ Wagyu is based on a philosophy of control, patience, and origin. Each animal is 100% full-blood Wagyu, carefully selected and raised in the Alentejo region under conditions that allow for constant and natural development. For over a year, the cattle roam open pastures under cork and holm oaks, feeding on native grasses and acorns before entering a finishing period of over 500 days.
During this final phase, which includes a touch of Port wine, the flavor profile is shaped with precision—developing a deeper umami, balance, and refined marbling. Operating under the Welfair™ animal welfare certification, the focus remains on consistency and precision at every step. The result is a Wagyu that stands out—defined by its own identity, with a clean, rich, and distinctive character, tailored for the most demanding kitchens.
Premium Quality
Tenderness
Raised in the Alentejo to achieve a melt-in-the-mouth texture, setting the highest standard of excellence in the sector.
Umami
Intense and deep flavors that elevate every dish, providing a refined taste profile of great complexity.
Marbling
The unique distribution of intramuscular fat ensures a rich, exquisite flavor and unprecedented sensory tenderness.
The Chefs' Choice
In the Alentejo, Nobiyu™ cattle graze freely under cork and holm oak trees, feeding on acorns for over a year. In the final phase, a touch of Port wine completes the process, resulting in a Wagyu with deep flavor, balanced marbling, and a unique identity.
For Chefs and Restaurants
Nobiyu™ is a limited-production Wagyu project, developed for a select number of chefs and restaurants in Portugal. We prioritize long-term relationships, consistency, and quality over scaling growth. Our small size allows us to work closely with each partner and maintain a high level of control. “A distinct expression of Wagyu raised in Portugal.”
From Alentejo to all of Mainland Portugal
At Nobiyu™, every cut of 100% full-blood Wagyu is prepared with rigor, vacuum-packed, and flash-frozen at the right moment. The goal is to preserve the texture, marbling, and flavor until the moment the meat reaches the kitchen.
We deliver throughout Mainland Portugal via professional cold chain transport. Throughout the journey, the meat remains frozen and temperature-controlled, so that each piece reaches the restaurant in the same condition as it left our facilities.
Nobiyu™ Wagyu is a limited production project for chefs and restaurants, but with occasional availability for individuals upon request.•