WHAT IS WAGYU
'Wagyu' refers to Japanese beef cattle. Wagyu Cows have more intramuscular fat cells. These particular fat cells are also referred to as the marbling. Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. Only Wagyu cattle with the best of the best genetics are kept for breeding purposes. Until 1868 cattle in Japan were used only as beasts of burden, cultivating the rice fields. Japanese Buddhist beliefs prohibited consumption of the meat from four-legged animals. However, during times of war soldiers were allowed to eat beef for increased strength and vigor.
When referring to beef, the word Wagyu is often used synonymously with Kobe. But actually the word Wagyu comes from “wa”, a very old term referring to Japan. One of meanings of “gyu” is beef. So Wagyu actually means “Japanese beef” and can refer to several breeds of cattle, known for producing highly-marbled beef that is tender and flavorful.
Genetics play a tremendous role in the world of Wagyu, especially when it comes to achieving that upper echelon of flavor. For example, Akaushi, one of the most popular breeds in America, not to mention one of the most delicious cuts of steak on our menu, has been heavily monitored to preserve the purity of its flavor. Breed lines of cattle are carefully traced, and tracked, and play a large role in determining a cow’s pedigree.
In fact, it is not uncommon for an animal to come with a descriptive history of its lineage. This careful monitoring helps protect the flavor, and over time, increase its marbling. The marbling, of course, refers to the streaks of fat that develop within the muscle, opposed to only on the outside. This fat slowly melts during the cooking process, giving the meat its rich, tender flavor.
Wagyu produce consistently marbled, low-cholesterol beef, recognized as the world's finest, unmatched in flavor, tenderness, and overall eating quality. The breed was closed to outside bloodlines in 1910, and ever since, the Japanese Wagyu Registry has monitored it closely and kept meticulous genetic and growth data on all cattle. Japan has even classified the Wagyu as a national treasure.
WHY WAGYU
This one is pretty simple! Wagyu has a higher percentage of monounsaturated fat and low cholesterol content. A lot of folks find this hard to believe, but this makes Wagyu the healthiest red meat to eat. Omega 3 and Omega 6 fatty acids are also present in these rich flavorful Wagyu Cuts. Who wouldn’t want to eat meat that could help fight against high blood pressure, and Heart Disease.
