WAGYU: THE ROYALTY OF THE BEEF CATTLE INDUSTRY
The Origin of the Breed
To answer the question “Why Wagyu” First we need to know what Wagyu is?
Wagyu – a Japanese beef cattle breed – derived from native Asian cattle. ‘Wagyu’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.
Wagyu were originally draft animals used in agriculture and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S.
Wagyu Beef
Wagyu beef, the finest quality of beef available on the market.
Wagyu beef is highly prized for rich flavor, which contains a high level of marbling, flavor and tenderness. Wagyu cattle produce the finest beef in the world.
Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef.
Through careful selection of genetics and feeding, wagyu cattle produce the highest quality and best beef in the world.