08/05/2026
The public misconception of Wagyu…
Mostly people think Wagyu means Japanese A5 Wagyu….
When consumers hear “Wagyu,” they picture extremely white, heavily marbled steaks that almost melt into butter….Steaks that you can only eat 2 ounces of because of the decadence. This is because the vast majority of media coverage and steakhouse marketing focuses on Japanese A5 beef. In Japan, cattle are typically grain-fed for a long finishing period, often 26–32 months or more, with the goal being to maximize intramuscular fat (marbling). They are graded largely on marbling, color, and fat quality. This has become the image of Wagyu worldwide.
In actuality, Wagyu genetics don’t require grain. The breed naturally has an exceptional ability to deposit intramuscular fat compared with most beef breeds. Grain simply pushes the genetic tendency to the extreme. And you know how human nature likes to go to extremes.
A huge complaint from many consumers is that grass finished beef lacks the flavor and tenderness of grain finished beef. In many cases, this can be true. A lot has to do with genetics and time.
A grass-finished or what we like to call grass-fattened Wagyu will still often marble better than a grass-finished Angus because the genetics are different. It just won’t reach the same level of marbling as if it were grain-fed, but this propensity to marble more helps balance grass-finished nutrient density with higher fat content that most consumers prefer.
There is a stark difference in the kind of fat we are talking about…
Grass finished Wagyu has a firmer, edible fat that is more yellow in color because of the beta carotene it absorbs. It has up to 3-fold more phytochemical antioxidants, higher levels of vitamins A and E, more omega-3 fatty acids, and increased conjugated linoleic acid which is associated with heart health. Yet it is typically 60% lower in total fat and less caloric than grain fed beef. It contains more trace minerals due to the natural foraging on chemical free, fertile soil.
The breed is actually a perfect choice for grass-finishing.
Give us a try, we are pretty certain we can convert you; whether you like lean grass finished beef or despise it, our Grass Fattened American Wagyu is the ultimate unifier. It’s both nutrient dense and delicious, and that is our why.
