At THE BWB, we are uncompromising when it comes to the quality of Wagyu we serve.
Our Full Blood Wagyu is sourced directly from Japanese breeders who have received the highest honors in Wagyu competitions across Japan.
Each A5-grade Wagyu is carefully purchased as a whole animal.
The beef is then processed at a certified Japanese facility designated for export to the Philippines.
Through our own controlled export system, it is delivered directly to THE BWB restaurants and served to our guests.
Because we purchase the entire Wagyu, our VIP course also offers rare cuts that are normally unavailable.
To preserve its exceptional freshness, the meat is transported to the Philippines using the latest rapid freezing technology.
This allows our guests to enjoy Wagyu safely even when served rare.

● Japanese Master Butcher

At THE BWB, the preparation of our Wagyu is entrusted to highly skilled Japanese master butchers.
In Japan, butchery is considered a craft refined over many years of training.
A master butcher understands every detail of the Wagyu—its muscle structure, fat distribution, and the precise way each cut should be handled.
Each Wagyu is carefully broken down by hand to preserve the integrity of the meat and maximize its natural flavor.
From premium cuts to rare selections available only through whole-animal purchasing, every part of the Wagyu is prepared with exceptional precision.
This level of craftsmanship ensures that every dish served at THE BWB reflects the highest standards of Japanese culinary tradition.

● Why is it so delicious?

The Secret Behind THE BWB Wagyu

The quality of beef is greatly influenced by stress and fatigue experienced by the cattle.
For this reason, the breeders we work with place great emphasis on creating a stress-free environment for the cattle.
Each barn is equipped with large vertical ventilation fans to ensure fresh air circulation at all times.
In addition, every cow is raised according to its personality and temperament.
Sociable cattle and more solitary cattle are managed separately to ensure a comfortable environment.
To further reduce stress, the cattle receive regular brushing massages that help smooth the subcutaneous fat and improve meat quality.
The breeders also conduct blood testing to monitor cholesterol levels, stress indicators, and energy consumption.
These measurements are analyzed scientifically to ensure optimal health and quality.
Through this combination of meticulous care and scientific management, only the finest Japanese Wagyu is produced.

Specially Formulated Feed for Each Growth Stage

The cattle are fed a carefully controlled diet that includes pineapple, sugarcane, lactic acid bacteria, herbs, and essential vitamins.
The feed composition is individually adjusted according to each cow’s health condition and growth stage.
Sugarcane, in particular, plays an important role in supporting the cow’s natural rumen function and growth.
It also contributes to the natural sweetness and depth of flavor that develops in the beef.

● The Taste of THE BWB Wagyu

Texture

Tender, yet never overly soft.
Lower-quality beef often contains excessive moisture, which causes the natural umami to be lost.
THE BWB Wagyu naturally contains less moisture and is properly aged, allowing the flavor to concentrate while maintaining a refined tenderness.

Melt-in-Your-Mouth Fat

The fat melts effortlessly on the palate.
THE BWB Wagyu is rich in oleic acid and has a low melting point.

This means the fat melts at body temperature, creating an exceptionally smooth and refined mouthfeel.

“Umami”

In Japanese cuisine, the word “Umami” describes a deep and refined savory flavor.
The level of glutamic acid—the key component of Umami—in THE BWB Wagyu is approximately thirty times higher than that found in typical Wagyu.
As a result, the beef contains a high concentration of amino acids, creating a rich and deeply satisfying flavor.

Experience the extraordinary flavor of this exclusive Full Blood Wagyu — available only here in the Philippines.