Our story

After two decades of working with top‑quality Japanese Wagyu, Chef Ben Elen—a renowned Belgian chef, exclusive beef distributor, and owner of multiple Gault Millau‑awarded grill restaurants—set out on a mission to find the absolute best Wagyu in Japan. His search led him to the famed Hida region, where he discovered a truly exceptional beef. Inspired by its flavor and heritage, he launched his own Wagyu brand, SUMMO Beef, named after the Latin word for “highest” or “supreme.”

Meet Chef Ben Elen

With over 20 years of culinary expertise and a reputation as one of Europe’s most respected Japanese Wagyu providers, Chef Ben Elen has dedicated his career to perfecting the art of grilling and premium beef selection. This experience, combined with his passion for authentic Japanese Wagyu, ensures that every cut of SUMMO Beef meets the highest standards of taste and quality.

What makes SUMMO Wagyu so special?

SUMMO Wagyu is sourced from the Hida region in central Japan, recognized for its pure water, clean air, and lush green pastures—ideal conditions for raising Kuroge Washu (Japanese Black) cattle. These cattle are raised under meticulous care, enjoying a specialized diet of rice straw, corn, barley, and grains for about 30 months. This commitment to animal welfare and stress‑free farming results in:

• Exquisite Marbling: Hida Wagyu contains a higher percentage of monounsaturated fats, creating a melt‑in‑your‑mouth texture.
• Delicate Flavor: A subtle sweetness and umami depth set Summo Wagyu apart from other premium beef varieties.
• Traditional Craftsmanship: Hida farmers follow time‑honored rearing and butchering techniques, ensuring each cut is treated like a work of art.
• Pure Bloodlines: Only the finest Kuroge Washu cattle are selected, preserving the legendary quality of this beef.