Marbled. Balanced. Unforgettable.
THE MARBLING
Véire Wagyu is defined by its remarkable consistency and exceptional marbling — not just in premium cuts like ribeye or striploin, but across the entire animal, including lesser-known forequarter and hindquarter muscles. Each cut is carefully selected, butchered with skill, and offered with culinary purpose.
In keeping with the Japanese tradition, Véire promotes a whole-animal philosophy. Rather than focusing solely on so-called “prime” cuts, Véire champions the full range of muscles. This approach reduces waste, elevates the art of butchery, and empowers chefs to craft more diverse, imaginative dishes.
Japanese Wagyu culture recognises that marbling runs throughout the animal. Véire applies this understanding to an Irish context, reimagining how Wagyu can be presented, prepared, and enjoyed.
The Marbling Scale
Wagyu beef is globally revered for its intramuscular marbling — the finely distributed fat known as shimofuri. This marbling contributes to Wagyu’s exceptional tenderness, juiciness, and richness. We use the Japanese BMS (Beef Marbling Scale) system which scores marbling from 1–12. We produce beef at the top three levels of marbling: 5-6, 7-8 and 9-12. Our specialist feeding program ensures slow, even growth and consistent marbling. Carefully formulated diets and a controlled environment eliminates inconsistency. Finally, carcasses are evaluated for marbling, texture, and fat quality, with only the top grades selected for Veire Wagyu.
Denver
Tender and marbled, excellent grilled or pan-seared.
Chuck Roll
Deeply marbled and suited to slow cooking.
Mid Ribs
Intensely rich in flavour, ideal for Korean BBQ or slow braises.
Brisket
High fat content makes it perfect for braising, smoking, or long roasting.
Striploin
A balance of tenderness and marbling, offering versatility.
Ribeye
Richly marbled and full-flavoured, perfect for grilling or pan-searing.
Chuck Tender (Bola) Tartare
From the shoulder of our F1 Wagyu, the Chuck Tender – known in Japan as Bola (很恍) within the kata (shoulder) group – is a hidden gem. Lean yet refined, it delivers a clean, mineral depth that makes it the perfect canvas for steak tartare. Hand-cut to preserve its texture, the marbling of Veire Wagyu lends natural silkiness, while its shoulder origin brings subtle character and bite. In the spirit of Kakushibui – “quiet elegance” in Japanese – this cut showcases understated beauty; delicate flavour, artisanal preparation, and an appreciation for the less-expected parts of the animal.
Tataki – The Art of Contrast
Tataki is a centuries-old Japanese technique that celebrates restraint and purity. The meat is kissed by flame, seared just long enough to awaken the natural flavours within. It remains almost entirely raw – silken, tender and unspoiled. After the sear, the cut is rested, often cooled, then sliced with precision into delicate pieces. It is not weighed down by heavy sauces, but lifted with brightness – ponzu citrus, ginger, garlic, scallion, or a single leaf of shiso. Each element is chosen not to mask but to heighten. In essence, Tataki is the perfect meeting of fire and rawness – a fleeting caramelisation outside, purity within. Tataki isn’t just a dish, it’s a philosophy; one that says, the finest ingredients need only the gentlest touch to shine.
Kakushi Bui
Véire’s signature “Hidden Cuts” collection — known in Japanese as Kakushi Bui — offers chefs a new canvas. Developed in collaboration with butchers and culinary partners worldwide, these lesser-known muscles are selected for their character, texture, and performance on the plate. Véire rejects the term “secondary cuts”; when handled with skill, every muscle becomes a centrepiece.
Every part is precious
Our process is designed to deliver the highest quality beef, combining careful animal husbandry, Specialist feeding techniques, and rigorous quality control. By raising calves from 20 days to 22 months, we maintain complete oversight of health, nutrition, and welfare. At Véire, the philosophy is simple: when the animal is raised right, every part is precious. Whether it’s ribeye or chuck tender, tataki or tartare, each cut offers a chance to craft something extraordinary. The commitment to whole-animal butchery, combined with world-class Irish Wagyu genetics and Japanese culinary principles, allows Véire to offer a beef experience unlike any other.