Nobiyu™ - The Art of Raising Wagyu
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The Alentejo: The Ideal Place to Raise Wagyu in Portugal
Headquartered in the heart of the Alentejo, Nobiyu™ produces 100% full-blood Wagyu raised in Portugal. With over 15 years of experience dedicated to Wagyu, we oversee every stage of production, from genetics and breeding to finishing and the final selection of the meat.
During the first 12 to 14 months, the animals grow freely in the pastures of the Alentejo, among cork and holm oaks, with access to native grasses and acorns. This is followed by a finishing period of over 500 days, during which the diet includes a touch of Port wine.
The result is a Portuguese Wagyu with refined marbling, deep flavor, balanced umami, and exceptional tenderness.
The Art of Raising Wagyu.
After the first 12 to 14 months in the pastures of the Alentejo, the animals enter a finishing period of over 500 days. The foundation for their development is created in the Montado, where they grow among cork and holm oaks, with access to natural grasses and acorns.
During this long finishing phase, the diet is carefully developed to favor the gradual formation of marbling, texture, and depth of flavor. A touch of Port wine integrates this dietary approach and, together with the influence of the Montado acorns, contributes to the Portuguese signature of Nobiyu™ Wagyu.
This approach is based on over 15 years of practical experience with Wagyu and continues to be refined. Each new generation of animals provides new insights into genetics, nutrition, development, and meat quality. This experience is applied and continuously refined at Nobiyu™, with the goal of achieving the best possible balance between marbling, tenderness, juiciness, and umami.
The result is a Portuguese Wagyu with deep and complex flavor, refined texture, and a long, elegant taste experience.
MARBLING • UMAMI • TENDERNESS • ALENTEJO • MARBLING • UMAMI • TENDERNESS • ALENTEJO • MARBLING • UMAMI • TENDERNESS • ALENTEJO • MARBLING • UMAMI • TENDERNESS
Limited Production
Nobiyu™ was not created for mass production.
We work with a small number of animals to maintain strict control over genetics, feed, welfare, and the final quality of each carcass. This scale allows us to monitor every step with care, preserve consistency, and know the origin of every piece of Nobiyu™ meat.
Producing less allows us to produce better.
We Know Every Animal
Small-scale production allows us to get to know each animal and closely monitor its development. We observe their growth, behavior, and response to feed, adjusting our decisions throughout the rearing and finishing stages.
This proximity gives us knowledge that cannot be obtained solely through records or measurements. Each animal develops differently, and this daily attention helps us better understand the influence of genetics, diet, environment, and time.
It is this close relationship with the animals that allows us to work with greater precision and continue to improve the quality of each new generation of Wagyu.