We’re committed to connecting with our community through farm-to-fork, traceable Wagyu you can trust. What is Wagyu?
-Wagyu is a Japanese beef cattle breed- derive from native Asian cattle. These cattle were originally draft animals used in agriculture, and were selected for their physical endurance. They are a horned breed and the cattle are either black or red in color.
-What Makes Wagyu
Stand Out Above the Rest?
-Wagyu beef is distinctive because it is highly marbled. Marbling referss to the visible layers of intramuscular fat. This is fat that is found in the muscle. Due to the unique genetics of the cows, the meat contains a higer percentage of fatty acids than ordinary beef, giving it a higher marbling score.
-Benefits of Wagyu beef!
-The unique taste and tenerness of highly marbled Wagyu beef makes for an unrivalled eating experience and it's heatlhy for you too! Health experts hace discovered the monounsaturated 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 regared as having a minimal impact in raising cholesterol levels. Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). The best sources of CLA are beef and dairy products. Wagyu cattle contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds, due to higher linoleic acid levels. The Wagyu breed has a vital role to play in the US to increase the quality of red meat produced in the US that our health conscious consumer of the twenty first century is forever seeking.
*Information found on American Wagyu Association.
