Peter Hunkeler raises purebred Wagyu cattle in the Götzental valley in Lucerne, using traditional mother-cow husbandry. The calves stay with their mothers, grow up stress-free and reach around three years of age, significantly longer than usual. In summer, the animals graze on the farm’s own pastures; in winter, they live in a spacious free-range barn. Their feed consists exclusively of homegrown ingredients: barley, corn, protein-rich hay, and occasionally a bit of hops from the farm’s own brewery.

From time to time, we also receive older Wagyu cows, which we dry age in-house. A rare product and arguably one of the finest steak experiences in the world.

Thanks to this natural approach, the meat develops its signature buttery texture and deep, intense flavor, Swiss Wagyu from Bianchi at its finest.

Breed: Wagyu
Slaughter Age: Wagyu 36-48 months, Wagyu Old cows 10-20 years
Feeding: barley, corn, hay and occasionally a bit of hops
Aging: Wagyu wet aged min. 3 weeks, Old cow dry aged 5-8 weeks