Wagyu beef has a unique natural genetic makeup that causes fat to be stored within the muscle tissue. This creates high marbling throughout the meat — other cattle breeds store fat mostly outside the muscle as a fat cap. This high level of marbling causes the wagyu meat texture to be extremely fine with a very tender buttery mouth feel when eating.
The high fat content is composed of healthy mono-unsaturated fats. Mono-unsaturated fatty acids have a lower fat melting point which makes the fat softer and the meat extra tender in texture. Wagyu beef contains 300% more mono-unsaturated fats than normal beef. This translates into more tenderness, juiciness and flavor.
Other healthy fats high in Wagyu beef include Omega-3s, Omega-6s as well as conjugated linoleic acid all known to lower cholesterol and reduce heart disease. Wagyu is also high in protein, iron, B vitamins and minerals.
When you see the beef, even before you cook it, you’ll just know that it’s going to be delicious. The intense marbling of fats promises to deliver the unique burst of flavor that is Wagyu.
Wagyu, pronounced Way-gyu, means Japanese cow. Our cattle’s genetics trace back to the Tajime line of Japanese Black cows known for their intense marbling, tenderness and amazing flavor. The Japanese culture employs certain key principles when raising Wagyu cattle. They are fed a healthy diet with clean pure water and clear country air in as low stress environment as possible. The result is beef that is absolutely delicious.