Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff about 30% more than other beef breeds due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
Frozen Wagyu beef is a premium wholesale product sourced from France, known for its exceptional marbling and tenderness. The beef is flash-frozen at peak freshness to lock in flavor and nutritional value, making it ideal for high-end foodservice and retail buyers.
This product is particularly valued for its high content of conjugated linoleic acid (CLA), a fatty acid associated with fewer negative health effects compared to other beef breeds. The marbling also delivers a rich, buttery texture that commands premium pricing in the market.
Available for bulk import, this frozen Wagyu beef is shipped in food-grade packaging to preserve quality during transit. It is a versatile ingredient for restaurants, gourmet butchers, and specialty food manufacturers seeking authentic Japanese-style beef with superior taste and nutritional benefits.
Best suited for:
Not ideal for:
Compared to standard frozen beef, Wagyu offers superior marbling and higher CLA content, but commands a premium price. It is softer and fattier than leaner beef varieties, which may not suit all applications.
Pricing scales with order volume and MOQ tiers. Request a quote for your specific requirements.
Soupin Jean Stephane is a France-based supplier and exporter specializing in premium frozen Wagyu beef. With a focus on traceability and quality, they source from certified farms and adhere to strict EU food safety standards.
The company offers flexible MOQs and can accommodate custom packaging and labeling for business buyers. Direct export experience and cold-chain logistics support ensure reliable delivery to international markets.
The marbling score typically falls between 7-9 on the Japanese Beef Marbling Standard (BMS), indicating high intramuscular fat content.
Wagyu beef contains approximately 30% more conjugated linoleic acid (CLA) per gram compared to other beef breeds, due to higher linoleic acid levels.
Yes, Wagyu's high marbling and tenderness make it ideal for sous-vide applications, provided it is thawed properly before cooking.
Store at -18°C or below to maintain quality and extend shelf life up to 6 months. Avoid temperature fluctuations to prevent freezer burn.
Yes, it is shipped frozen and designed for international transit under refrigerated conditions. Confirm specific logistics with the supplier.
Ask the supplier for current certifications, as compliance may vary by batch and region.
Check for consistent freezing, intact packaging, and absence of freezer burn. Verify temperature logs and supplier documentation for compliance.
Thaw gradually in a refrigerated environment (4°C) over 24-48 hours to preserve texture and flavor. Avoid microwave thawing for large cuts.