Boneless meat

Considered among the best meats in the world, Wagyu is served just seared
Delicate and with unique qualities.
Grade A5 is the highest on the Wagyu quality scale
Wagyu is a term referring to various Japanese cattle breeds, which produce fully marbled meats, containing a high amount of tissue rich in unsaturated fats, which tend to leave streaks similar to marble veins within the thickness of the muscle masses. This characteristic makes Wagyu meat particularly flavorful, tender, and above all exclusive. There are different areas in Japan specialized in breeding these cattle, each giving its own name to the animal and the meat it produces.


min.100g

A highly prized cut of Ca’Negra Wagyu that highlights the typical characteristics of Full Blood cattle raised according to Japanese tradition.

“Ca’ Negra” is an Italian agricultural project that raises Wagyu cattle (or Wagyu crossbreeds) in Italy, adapting this Japanese breed to the local territory and climate.
👉 The name comes from the Ca’ Negra farm, located in Veneto.
🌿 Rearing method
Unlike the more “industrial” or highly controlled Japanese Wagyu, Ca’ Negra focuses on a more natural approach:
non-intensive farming
attention to animal welfare
controlled feeding (grains + selected forage)
no extreme practices or “myths” (such as beer or massages, often exaggerated)
This makes it a middle ground between:
traditional Japanese Wagyu
more sustainable European farms

Azienda La Vallata

Maldon salt is a high-quality flaky salt

Maldon salt is a high-quality flaky salt

served with its cooking sauce

(about 250\300g)