What’s Wagyu?

WAGYU – a Japanese beef cattle breed.
‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.
This selection favored animals with more intra-muscular fat cells (marbling) which provided a readily available energy source.
Wagyu cattle were first imported in 1975. In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high quality product for Japan.
Kobe, a city in Japan – is known for its marbled beef.
It is where American Wagyu cattle is thought to be originally imported from and brought to the U.S. to be bred.
Most U.S. production was initially exported to Japan. However, when chefs and others began to recognize the superior eating quality of Wagyu, most production transitioned to domestic consumption.
Delicious and Healthy
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.
Not only is it a delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated 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.
Wagyu is also higher in a type of fatty acid called Conjugated Linoleic Acid. 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.