These steak burgers combine the best qualities of Wagyu and Angus beef. The fine marbling of Wagyu adds exceptional tenderness and juiciness, while Angus provides a rich and distinctive beef flavour.

Wagyu beef is famous for its delicate marbling. The fine fat veins melt during cooking, making the patty extremely juicy and tender. Production follows strict quality standards inspired by traditional Japanese quality control culture.

The 150 g patty represents the classic restaurant burger size. It cooks quickly and evenly while maintaining a soft texture and juicy interior, creating a perfectly balanced burger.

Chefs value Wagyu for its ease of cooking, gourmets appreciate its delicate flavour and buttery texture, and nutrition experts highlight its nutritional value.

Wagyu beef contains:
- amino acids supporting muscle recovery
- natural stearic acid, involved in cellular processes
- Omega-3, helping regulate fat metabolism
- Omega-6, supporting healthy skin and hair

Cooking methods
- frying pan — 3–4 minutes per side
- grill — for a light smoky aroma
- pan + oven — for even cooking

The meat can also be used to prepare meatballs, beef balls for pasta, or steak tartare.