09/21/2026
Wagyu fat melts at 91°F. Your body runs at 98.6°F.
That's not a figure of speech. It's the reason it does what it does in your mouth.
A study ran Wagyu, Angus and Hereford through the same system and measured the fat. Wagyu melted at 91°F. Hereford needed 131°F. Same ground, same management, completely different fat.
It starts with what marbling actually is. Intramuscular fat. Not the rim you trim off a steak and throw away, but fat laid down inside the muscle itself, between the fibers. You can't separate it out, because it is the meat.
And Wagyu fat isn't just more of it. It's chemically different. Higher in oleic acid than other breeds, the same monounsaturated fat that dominates olive oil, and a higher ratio of monounsaturated to saturated. In that same study it carried about a third more long-chain omega-3 than Angus.
A low melting point means it renders through the muscle while it cooks instead of pooling in the pan. That's the richness, the tenderness, the umami. You're not tasting fat. You're tasting what it did on the way out.
Ours are raised on grass and finished on grain formulated for us by a nutritionist who lived in Japan studying their husbandry and finishing. Grass builds omega-3. Grain builds oleic acid and marbling. The two pull against each other, so chasing one all the way costs you the other. We're not trying to win either extreme.
Then there's what you're actually buying.
An F1 is Wagyu bred to something else, usually Angus. It's half Wagyu. Most Wagyu-influenced cattle in the United States are crossbred, which is why the word “Wagyu” on a menu can mean almost anything.
Ours are 100% Fullblood Japanese Black. Both parents Fullblood, lineage traceable back to the Japanese genetics, no crossbreeding anywhere in it. Raised in Montgomery, Texas, sold direct from the ranch that raised them.
Pickup at the ranch every Saturday, 10am to 6pm, or we ship frozen.
texaswagyu.com
