Why Wagyu?

Wagyu refers to all Japanese beef cattle- 'Wa' meaning Japanese and 'gyu' meaning cow. These cattle were derived from native Asian cattle and originally used as draft animals, being favored for this use due to their physical endurance. This strength was provided to these cattle by their abundance of intra-muscular fat cells (marbling) providing a readily available energy source. Today, this marbling is one of the reasons why Wagyu provide an unmatched eating experience.

Wagyu beef is not only delicious but healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef. And the saturated fat contained in Wagyu is different, forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. Wagyu is also higher in the Omega-6 fatty acid Conjugated Linoleic Acid (CLA) - about 30% higher than other beef breeds. Research shows that CLA has many encouraging health benefits including blood sugar control, improved immune function, improved heart health and even contains cancer fighting properties.

American Wagyu are the result of crossbreeding fullblood Wagyu to another breed such as Angus or Hereford. We do this to combine the healthy benefits and rich, buttery texture of the Japanese Wagyu with the bold, beefy flavor of the other cattle breeds as well as to increase the yield from each animal and decrease the time on feed. In the end this provides a more affordable Wagyu beef that is definitely worth trying.