“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.
Wagyu cattle were first imported in 1975, however when in 1989 the Japanese government began to reduce their tariffs on imported beef it encouraged American producers to produce a high quality product for Japan. Soon thereafter, local chefs and consumers grew aware of the superior eating quality of Wagyu and nowadays most of the production is for the domestic market.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks and fine restaurants across the US. Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have 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 regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health. Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contains the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
Kings of Kobe serves all-natural American Wagyu “Kobe Style” Beef.