• Wagyu at De Drie Morgen
• Breeding Philosophy
• Our Wagyu Bulls
• The Origin of the Black Wagyu
• Our Products
• Prices and Information
• Embryos, Semen and Bulls
• Gatherings for Tastings
• Preparation and Recipes

Gatherings for Tastings and Wagyu culinairy Workshops

For Professional Interest

Wagyu beef is a delicacy seldom found on the menu, even in the best Dutch restaurants. For chefs and restaurant managers, De Drie Morgen has contracted the culinary advisor and gourmet cook, Arjen Zeevenhooven, to show chefs and restaurant managers how to prepare this meat properly. Mr. Zeevenhooven thoroughly understands the qualities of the different cuts of Wagyu beef and demonstrates cooking methods in tastings held at our “Herenkamer,” a classic gentlemen’s lounge, fully equipped with a professional kitchen. Tastings are scheduled for professional cooks and restaurant managers by appointment only. For more information, click on Contact and send us a completed Contact Form.