Nobiyu™ produces 100% full-blood Wagyu in the Alentejo, Portugal.We deliberately work on a small scale. The animals grow slowly, go through a long finishing period, and each carcass is individually evaluated for its degree of marbling after slaughter.Based on this objective evaluation, we classify each carcass entirely as Bronze, Silver, or Gold.

Yes.100% full-blood means that the animal's entire genetic ancestry is Wagyu.It is not, therefore, a crossbreed of Wagyu with Angus or any other cattle breed.The animals are individually registered and their genetic origin is traceable.

Our Wagyu cattle are raised in the Alentejo region of Portugal.The landscape is characterized by the 'montado': extensive areas of cork and holm oaks, pastures, and a hot, dry Mediterranean climate.This environment is an important part of our production method.

Because we consider quality more important than volume.Wagyu needs time to develop. Therefore, we do not produce according to an industrial model where animals are slaughtered continuously just to maintain permanent stock.When the meat from a carcass is almost sold out, we move on to the next animal.For this reason, not all cuts and quality categories are permanently available.

Depending on the carcass and available stock, we supply, among others, Ribeye, Striploin, Picanha, Tri-tip, Denver, Short Ribs, Brisket, and several lesser-known cuts.As we work with the whole carcass and our production is limited, availability varies constantly.Professional clients can always ask us for information about current availability.

Bronze, Silver, and Gold are the three quality categories used by Nobiyu™ to indicate the marbling level of each carcass.After slaughter, the Ribeye is objectively analyzed using digital imaging technology. Based on the measured percentage of intramuscular fat, the entire carcass is classified.Bronze: IMF 29%–34.99% — approximately comparable to BMS 4–5Silver: IMF 35%–41.99% — approximately comparable to BMS 6–7Gold: IMF 42% or higher — approximately comparable to BMS 8+

DMp stands for Digital Marbling percentage.During the analysis, the percentage of the evaluated Ribeye surface consisting of intramuscular fat—the characteristic Wagyu marbling—is measured digitally.A higher DMp percentage therefore means a higher level of marbling.

BMS stands for Beef Marbling Standard.It is a scale used to describe the degree of marbling in beef. BMS and DMp are not the same thing.BMS is a marbling score.DMp is a digitally measured percentage.We indicate approximate BMS equivalencies to provide chefs and customers with a known reference, but the Nobiyu™ classification is based on the objective measurement of DMp.

No.We classify the entire carcass.If an animal is, for example, classified as Silver, then the Ribeye, Picanha, Denver, Striploin, and all other cuts from that same animal belong to the Silver category.We do not select only the most marbled steaks to subsequently assign them a higher category.One animal. One evaluation. One classification.

Not necessarily for all uses.Gold features the highest level of marbling and provides the richest and most intense Wagyu experience.Silver offers a strong balance between marbling, meat structure, and flavor.Bronze has less intramuscular fat and, therefore, generally a bit more texture and a more pronounced meat structure.The most suitable category depends on the cut, the dish, the portion size, and the desired result.

Marbling is the intramuscular fat that is distributed throughout the muscle tissue in the form of fine white lines.In Wagyu, this fat can develop much more intensely than in conventional beef.The amount and distribution of this marbling have a significant influence on tenderness, juiciness, flavor, and mouthfeel.

Not automatically.A Gold Ribeye with very intense marbling can be exceptionally rich and intense, but for a larger steak, certain grill preparations, or dishes where more meat structure is desired, Bronze or Silver may be more interesting options.Marbling is an important quality factor, but it is not the only one.

Acorn is the fruit of the cork oak and the holm oak.The Alentejo montado is naturally rich in acorn-producing trees. We use acorns during the finishing period as part of our Wagyu feeding program.In this way, we connect Japanese Wagyu genetics to a product and a landscape deeply rooted in the Alentejo.

Yes.Acorn is not a flavor or a marketing designation.These are effectively acorns that are part of the finishing program.

During the final finishing phase, our Wagyu also receive a limited amount of Tawny Port wine.In this way, we combine two distinctly Portuguese elements—acorn and Port wine—with 100% full-blood Wagyu.The goal is not to make the meat literally taste like Port wine. It is part of a broader feeding and finishing concept through which we give Nobiyu™ its own unique Portuguese identity.

Not as if the meat had been marinated in Port wine.The animals receive the Port wine during the finishing phase; it is not added to the meat afterwards.The goal is not to create a direct Port wine flavor, but to integrate it into the feeding program and the Portuguese identity of Nobiyu™.

During the finishing phase with Port wine, each animal receives approximately two small glasses of Tawny per day.The exact duration of this phase may vary between production cycles.

The quantity is limited and administered within the context of the global feeding program.It is not about providing large quantities of alcohol, but rather a controlled component of the finishing phase.

No. The meat is neither injected nor marinated in Port wine.The Port wine is consumed by the animal during the finishing phase and is part of its normal metabolism.

No.Wagyu producers in different parts of the world develop their own feeding and finishing programs based on local conditions and available raw materials.The combination of Wagyu, Alentejo acorns, and Tawny Port wine is precisely one of the distinctive elements of Nobiyu™.

Because the acorn is closely linked to the montado.Instead of trying to literally copy a Japanese production model, we use 100% Wagyu genetics within our own Portuguese context.The Alentejo, the trees, the climate, the long finishing period, and our dietary choices together form the character of Nobiyu™.

Our Wagyu cattle are raised for a significantly longer period than conventionally produced cattle.Our goal is a slaughter age of approximately 30 months or older.This additional time is important because the development of intramuscular fat in Wagyu occurs slowly.

The total finishing period at Nobiyu™ lasts more than 500 days.We believe that time is an essential part of the product.That is why we also use the expression:Time is an ingredient.

Yes.The farm where our Wagyu cattle are raised holds Welfair® certification.For us, animal welfare is inseparable from a calm and prolonged production method.

Yes.Restaurants, hotels, and other professional kitchens constitute the main market for Nobiyu™.We supply different cuts, whole pieces, steaks, and Wagyu burgers, depending on available stock.

We deliver via professional frozen logistics in mainland Portugal, including Lisbon, Porto, and the Algarve.During transport, the meat remains in a professional cold chain at approximately −18 °C.

Because we are a small producer supplying restaurants throughout mainland Portugal.After processing, the meat is vacuum-packed and frozen as quickly as possible. This way, we are able to maintain stable quality and transport the meat safely throughout the entire cold chain.Wagyu that is correctly frozen and correctly thawed maintains its quality very well.

Thaw the meat slowly and in a controlled manner in the refrigerator, preferably still inside the vacuum packaging.Avoid thawing quickly at room temperature or in hot water.Slow thawing helps to limit liquid loss and preserve the texture of the meat.

Our standard distribution is based on vacuum-packed, flash-frozen meat.This system provides us with the best possible control over food safety, stock, and logistics throughout mainland Portugal.

Yes, by agreement.For professional clients with the capacity to work with different parts of the animal, a whole or half carcass can be an interesting way to gain access to a wider range of Wagyu cuts.As each animal only receives its final Bronze, Silver, or Gold classification after slaughter, conditions regarding quality and availability must be clearly agreed upon in advance.

Only when that cut is effectively available or when we can predict that it might be available in a subsequent carcass.Since the classification is only determined after slaughter, we can never guarantee in advance that the next animal will be Bronze, Silver, or Gold.

Yes.Our burgers are produced with 100% Wagyu beef.We do not add conventional beef.They are vacuum-packed, two by two, and supplied frozen.

Yes, but only to a limited extent.Most of our production is intended for professional clients, so the stock available for private individuals is limited and variable.Private orders depend on the cuts available at any given time.

Wagyu requires significantly more time and resources.The animals are raised for longer, follow an extended feeding and finishing program, and annual production is limited.Added to this are genetics, registration, animal welfare, processing, individual marbling analysis, vacuum packaging, deep-frozen storage, and professional cold chain logistics.The price therefore reflects not just the marbling, but the entire production process.

In fullblood Wagyu, all genetic ancestry is Wagyu.Wagyu Cross is a crossbreed where one of the parents, or previous generations, includes genetics from another cattle breed.Both can produce good quality meat, but genetically they are different products.Nobiyu™ produces 100% fullblood Wagyu.

No.A5 is part of the Japanese carcass grading system and should not be automatically applied to Wagyu produced outside of Japan.Therefore, we do not use the Japanese A5 designation for Nobiyu™.Instead, we objectively measure the marbling and classify our carcasses as Bronze, Silver, or Gold.This way, we indicate exactly what has been effectively measured.

Because we wanted to create a simple and transparent system through which chefs and customers can quickly understand the level of marbling they are buying.The names are simple, but the classification is not arbitrary.Each category is associated with an objectively measured IMF range.Bronze: 29%–34.99%Silver: 35%–41.99%Gold: 42% or higher

Professional clients and chefs can visit the farm by prior appointment.We consider it important that clients who work intensively with our product can also see where and how the animals are raised.

Get in touch with us directly.We have a specific price list for professional clients. As we work with limited production and whole carcasses, we always confirm current availability separately.