Irish Wagyu reimagined
AN EXCEPTIONAL TEAM
We are Véire — a new expression of excellence in Irish beef. Born of Japanese tradition, raised on Irish values, and finished with an uncompromising belief in quality, animal welfare, and sustainability, our wagyu represents something rare: a beef that’s better for the animal, the chef, the diner, and the future. ‘Véire’ is a compound of ‘very’ or ‘veritably’ and ‘Éire’. The name reflects our nature; we are truly Irish though we like to say we are ‘Japanese by design’. Véire is the new wagyu brand from Kingsbury Farms, an exciting new venture in premium meat production.
BEEF EXPERTISE
Veire Wagyu introduces a new chapter in premium Irish beef, merging generations of Irish farming with the precision of Japanese Wagyu craftsmanship. Our F1 Wagyu cattle are raised entirely under our care from 20 days to 22 months, following a specialist feeding program that fosters the rich marbling and texture expected of premium Wagyu. We start with dairy cows and inseminate them with carefully selected full-blood Wagyu bulls. This produces F1 Wagyu calves — half Wagyu, half dairy — with extraordinary potential.
Forward Thinking
The word Wagyu is much abused – bandied about by discount supermarkets to sell overpriced burgers. But true Wagyu is a philosophy, a discipline, a tradition of care, respect, and craftsmanship that we honour every day. Wagyu isn’t just about steaks. The marbling that defines Wagyu starts at the front of the animal and gradually reduces toward the rear. That means the forequarter cuts — like chuck, brisket, and clod — are often more marbled than sirloin or ribeye. In Japan, Wagyu has always been consumed in small portions, sliced delicately, and used in imaginative, respectful ways. We carry that spirit forward: every cut has a purpose.
Véire challenges the steakhouse norm. Instead of only fillet or ribeye, we follow Japan’s example, crafting bold, inventive dishes from Wagyu’s most marbled cuts, ensuring no part is overlooked.