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History

HISTORY OF WAGYU 

Cattle were first introduced to Japan thousands of years ago as work animals. The Japanese didn't even consider them to be a food source until the late 1800's, when the country started embracing Western culture after centuries of isolationism.
Soon after, it was discovered that Wagyu (which literally translates to ‘Japanese cow’) had developed unique genetic differences from other cattle over the centuries. These animals were slightly smaller and contained extraordinary “marbling” of intramuscular fat – which yielded a richer flavor than normal beef.
Wagyu left Japan for the first time in 1976 when the country exported 4 bulls to the United States. The program continued for 20 years, expanding to Australia and Canada, before Japan reversed course and banned all cattle exports worldwide.
Some ranchers developed herds of 100% fullblood Wagyu, while many others started to crossbreed them with Angus cattle. Their goal was to produce offspring which would grow faster and larger, while retaining Wagyu's signature flavor and texture.
Today, out of 95 million cattle in the U.S., fewer than 30,000 are fullblood Wagyu (0.03%). Nearly all of them descended from the animals imported between 1976-1997. Their genealogy is closely studied, and animals with prized pedigrees can go for more than $500,000 at auction.
The Booth Creek herd includes dozens of fullblood Wagyu as well as 50 and 75-percent cattle (called F1 and F2, respectively). 
Our cattle are raised the right way in every regard, and we're confident that with every bite, you'll understand why.
 

THE SCIENCE OF WAGYU

For us, it wasn't enough to just taste the difference of Wagyu. We wanted to know exactly how something so delicious could actually be good for you.
The key is an enzyme called delta 9 desaturase. This enzyme is highly active in Wagyu and converts saturated fatty acids into unsaturated fatty acids. In other words, the unsaturated fat common in most red meat is transformed into essential amino acids, including omega-3 and omega-6.
The result: Meat that is actually beneficial to heart health, while also linked to lowering risk of cancer, Alzheimer's and other conditions. Amazing.
As if that weren't enough, Wagyu also has the lowest cholesterol content of all meats, including chicken and fish. And you don't have to take our word for it. Here is much more on the subject from the National Institute of Health.
Look, we can't believe it either.

MARBLING 

In the beef industry, "marbling" is the presence of intramuscular fat. This is how beef is graded all over the world. Well-marbled steaks have a much richer flavor profile than steaks without it.
In Wagyu, as you can see, the marbling is out of this world. It actually requires its own grading scale. And remember — the marbling in Wagyu is mostly unsaturated fat!
 
In addition to the nutritional difference, Wagyu fat also has a very low melting temperature. This creates a buttery, 'melt in your mouth' texture and flavor.
The amount of marbling drastically affects the price of Wagyu beef. But what causes it? The main factors are good genetics, a protein-rich diet, and a stress free life. Combining all three doesn't come easily. But the rewards can be significant.
You can read about our advantages at Booth Creek Ranch in the About Us section.

 

LABEL GUIDE

Our mission is to introduce Wagyu beef to as many people as possible. We believe the taste, combined with its health benefits compared to standard beef, can elevate America's standard of quality meat. In that spirit, we've worked hard to build a farm-to-table program that appeals to a wide range of meat eaters.
Our steaks come in two product lines: PLATINUM LABEL,  GOLD LABEL and SILVER LABEL. This guide explains the difference.
PLATINUM LABEL features our most well-marbled products. These steaks grade BMS 8 or higher, and almost always consist of 100% Wagyu genetics (called Japanese Wagyu). Occasionally, we have 50-75% Wagyu animals (called American Wagyu) achieve this grade. No matter the source, you can rest assured that this beef is among the very best available in America today. Shop Platinum Label
GOLD LABEL consists mostly of crossbred Wagyu cattle (called American Wagyu). These steaks grade BMS 5-7, which still places it above the level you'd find at upscale steakhouses. Occasionally, some of our 100% Wagyu animals achieve this grade. Our Gold Label products are lower in price than Platinum, and may appeal to people who prefer steaks with a more traditional, beefy flavor and texture. Shop Gold Label
SILVER LABEL offers the most traditional beefy flavor and texture at a great price point. These products offer an Intramuscular fat percentage of 10-15, usually the IMF of products you can find in the grocery store range from 8-10%, basically meaning our Silver Label products will be higher quality than what you can find in the grocery store! Shop Silver Label
 
 
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