About Wagyu

Wagyu History

Wagyu is a breed of Japanese cattle that quite literally translates to Wa – “Japanese” and Gyu – “Cow.” Japan uncovered the secret – that the breed has incredible marbling which produces beef that is both delicious and tender. In 1976, Japan began exporting Wagyu to the United States. Twenty years later, upon Japan declaring Wagyu a national delicacy, all Wagyu cattle exportation out of Japan halted.   

The United States caught on to the impeccable qualities of the Wagyu breed and began to build Wagyu herds and genetics. 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.

What makes Wagyu Special?

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 addition, Wagyu marbling also has a very low melting temperature which is what creates the buttery, melt-in-your-mouth texture and flavor.


What makes Wagyu healthier than traditional beef?

 While the taste of Wagyu alone is a game changer, the health benefits even further its competitive edge.

Wagyu possesses an enzyme called Delta 9 Desaturate, which converts saturated fatty acids into unsaturated fatty acids. In other words, the marbling found in Wagyu is actually healthy for you!

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. 

So in conclusion, Wagyu is, in our opinion, more delicious than other beef due to its incredible marbling as well as being healthier for you. Research tells us that Wagyu is beneficial to heart health, while also linked to lowering the risk of cancer, Alzheimer's, and other conditions. Amazing. 

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