The Wagyu Breed was originally developed in Japan for use as draft animals, selected for their physical endurance. This physicality made for a more flavorful and therefore more desirable animal, as it contained additional intra-muscular fat cells. Additionally, Wagyu beef is chemically different from traditional beef breeds. Research shows that the beef from long-fed Wagyu cattle naturally contain
s more Omega 3 and 6 fatty acids, as well as more monounsaturated fatty acids (the good fat) than other beef. The percentage of fatty acids affect the texture and “feel” of food in the mouth, particularly in meats. This is one of the genetic benefits of the Wagyu breed and one of the reasons why Wagyu beef is regarded as the finest, most exclusive beef produced in the world.This marbling ability and chemical composition of the fat provides for the unique flavor experience and health benefits that come when Wagyu beef is eaten. Another major advantage of the Wagyu breed is the extreme calving ease that they bring when cross bred to traditional European beef breeds. The small birth weights of the Wagyu calves has made using Wagyu bulls to breed Angus heifers a popular trend that is being employed by commercial Angus cattleman. The calves (F1 offspring) from this cross are born without assistance, have the health advantage of hybrid vigor and yield excellent carcass grades and meat quality, due to the Wagyu influence.
