WHAT IS WAGYU?
Popular around the world thanks to its unmatched flavor and texture, wagyū is considered by most to be the highest quality beef in the world.
The word “wagyū” literally means “Japanese cow” and, while other countries are now raising their own breeds, only cattle born and bred in Japan can be considered 100% Japanese wagyū.
From the loving care given to every single cattle head during the breeding process to the carefully selected diet and stress-free raising environment, wagyū cattle provides incredible high-quality meat easily recognizable by its signature marbling and melt-in-mouth texture.
NOT ONLY TASTY...BUT ALSO HEALTHY!
One of wagyū beef's characteristics is that it offers a high accumulation of intramuscular fat (IMF) which produces highly marbled meat.
High marbling not only makes the meat more tender, juicy and buttery but also affects its health benefits.
In a nutshell, it has higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid.
Now, MUFAs are good for your heart as they can lower the bad cholesterol (LDL) and raise the good cholesterol (HDL) in your blood.
Additionally, their meat is free from hormones, antibiotics, or other harmful chemicals that may pose a threat to your health.
WHAT DO "A5" AND "A4" MEAN?
Wagyū's Rigorous Quality Journey
The Japan Meat Grading Association (JMGA) strictly evaluates the quality of Wagyū beef based on criteria such as fat marbling (those fine white lines running through the steak), color, and texture.
Moreover, cattle undergo mandatory progeny testing to ensure that only the best Wagyu genes are preserved for breeding, resulting in detailed family trees for cows and a state-of-the-art tracing system that enables the end user to verify the source of the product they have bought.
CLICK ABOVE TO ACCESS THE JAPAN NATIONAL LIVESTOCK BREEDING CENTER WEBSITE AND TRACE YOUR WAGYU MEAT DIRECTLY FROM THE SOURCE. (WEBSITE IN JAPANESE, BUT EASILY TRANSLATABLE WITH YOUR BROWSER.)