The importance of marbling The distinctive characteristic of Wagyu is its unparalleled marbling, that is the presence of fine intramuscular fat streaks. These streaks give the meat a marbled appearance and significantly contribute to its tenderness and extraordinary flavor. The Lomo Alto Wagyu, coming from a less stressed area of the bovine, boasts particularly fine and uniform marbling, resulting in an unmatched tasting experience. Thanks to its anatomical position and the presence of marbling, the Lomo Alto Wagyu is renowned for its exceptional tenderness. It is a cut that literally melts in the mouth, making every bite a true pleasure. Wagyu breeding in Spain according to Finca Santa Rosalía Patxi Garmendia, a pioneer of Wagyu breeding in Spain, imported over 20 years ago pure embryos and stallions from the best Wagyu genetic lines. With dedication and commitment, he managed to create exceptional genetics, which are expressed at their best in the Wagyu "Santa Rosalía". Finca Santa Rosalía offers its animals over one hundred square meters of space each, with facilities equipped with background music and biodegradable bedding that is then transformed into organic fertilizer for the farm. The diet, a crucial aspect, is formulated by Patxi Garmendia himself and combines green forage, cereal flakes, and organic wine from their own production, ensuring not only the health of the animals but also the excellence of their meat. Aware of the environmental impact of breeding, Patxi Garmendia developed an exclusive feed for his Wagyu. This feed, free of additives and highly digestible, minimizes the production of polluting gases, making Santa Rosalía meat a sustainable and healthy product. Patxi Garmendia's philosophy extends to the animals' last moments of life. At Santa Rosalía, slaughtering occurs without stress, with careful transport and the presence of the farm's usual staff, ensuring animal welfare until the end. Patxi Garmendia not only created a sustainable and respectful breeding model but personally supervises every stage of the process, from breeding to packaging, maintaining high standards of quality, health, and traceability. His name, synonymous with innovation and commitment, has revolutionized the way Wagyu meat is produced, turning Finca Santa Rosalía into a global benchmark. Pairings Given its tenderness and high intrinsic value, it is recommended to cook the Lomo Alto Wagyu with quick, high-temperature methods that enhance its organoleptic qualities. Grilled, on a griddle, or in a very hot pan, the Lomo Alto Wagyu will cook quickly while maintaining its juiciness and tenderness. It is important to temper the meat to room temperature before cooking. This promotes even cooking and uniform heat distribution inside the cut. Additionally, it is recommended to add salt only at the end of cooking to prevent the meat from losing its natural juices. Storage: keep refrigerated
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The importance of marbling The distinctive characteristic of Wagyu is its unparalleled marbling, that is the presence of fine intramuscular fat streaks. These streaks give the meat a marbled appearance and significantly contribute to its tenderness and extraordinary flavor. The Lomo Alto Wagyu, coming from a less stressed area of the bovine, boasts particularly fine and uniform marbling, resulting in an unmatched tasting experience. Thanks to its anatomical position and the presence of marbling, the Lomo Alto Wagyu is renowned for its exceptional tenderness. It is a cut that literally melts in the mouth, making every bite a true pleasure. Wagyu breeding in Spain according to Finca Santa Rosalía Patxi Garmendia, a pioneer of Wagyu breeding in Spain, imported over 20 years ago pure embryos and stallions from the best Wagyu genetic lines. With dedication and commitment, he managed to create exceptional genetics, which are expressed at their best in the Wagyu "Santa Rosalía". Finca Santa Rosalía offers its animals over one hundred square meters of space each, with facilities equipped with background music and biodegradable bedding that is then transformed into organic fertilizer for the farm. The diet, a crucial aspect, is formulated by Patxi Garmendia himself and combines green forage, cereal flakes, and organic wine from their own production, ensuring not only the health of the animals but also the excellence of their meat. Aware of the environmental impact of breeding, Patxi Garmendia developed an exclusive feed for his Wagyu. This feed, free of additives and highly digestible, minimizes the production of polluting gases, making Santa Rosalía meat a sustainable and healthy product. Patxi Garmendia's philosophy extends to the animals' last moments of life. At Santa Rosalía, slaughtering occurs without stress, with careful transport and the presence of the farm's usual staff, ensuring animal welfare until the end. Patxi Garmendia not only created a sustainable and respectful breeding model but personally supervises every stage of the process, from breeding to packaging, maintaining high standards of quality, health, and traceability. His name, synonymous with innovation and commitment, has revolutionized the way Wagyu meat is produced, turning Finca Santa Rosalía into a global benchmark. Pairings Given its tenderness and high intrinsic value, it is recommended to cook the Lomo Alto Wagyu with quick, high-temperature methods that enhance its organoleptic qualities. Grilled, on a griddle, or in a very hot pan, the Lomo Alto Wagyu will cook quickly while maintaining its juiciness and tenderness. It is important to temper the meat to room temperature before cooking. This promotes even cooking and uniform heat distribution inside the cut. Additionally, it is recommended to add salt only at the end of cooking to prevent the meat from losing its natural juices. Storage: keep refrigerated
