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WHY WAGYU

Why Wagyu
What is wagyu anyway?
Wagyu is a breed of Japanese cattle that is renowned for its rich flavor and marbling. In Japanese the term wagyu literally means "Japanese Cow." Wa(Japanese) + Gyu(Cattle) = Wagyu
What is American wagyu?
American wagyu beef is produced by crossbreeding cattle, usually a full-blood wagyu with angus; the result is a pleasant balance of tenderness, texture, and flavor.
The marbling in wagyu: Marbling is technically known as intramuscular fat, or IMF for short. When looking at a raw steak, marbling is the white fat streaks or flecks mingling in the red meat. These flecks of fat help carry the flavor throughout each bite.
Wagyu has 50% higher monounsaturated fats than commercial beef, very low melting point, and 3x more omega 3's than commercial beef. Wagyu Cattle are genetically predisposed to have intense amounts of marbling.
Healthy fats of wagyu
Wagyu beef is a superior beef with the greatest amount of marbling and max amount of oleic acids. These fatty acids have been found ti improve a persons health by bettering their body's ability to fight off infections, diseases and boost their immunity.
Healthy fats: Due to the high level of marbling, wagyu has 3-4 times more monounsaturated fat than most other cuts of beef. Monounsaturated fat, commonly found in olive oil, avocados, and nuts, is considered healthy fat that contains essential fatty acids
Omegas: Wagyu is rich in omega 3 and 6 fatty acids. These are essential fatty acids that the body cannot produce. These can help protect your body against things like heart disease, high blood pressure, arthritis, depression, and Alzheime's.
Lower Cholesterol: Wagyu has the lowest cholesterol levels of all meat even compared to fish and chicken it has comparatively low cholesterol levels. The healthy fats found in wagyu can lower the bad cholesterol while increasing the good cholesterol.
Wagyu marbling standards
Around the world, beef is graded into different classifications deeming its quality. Marbling, or Intramuscular fat (IMF), is a critical measurement factor in the us, japan, and Australia to determine the quality
USA: The usda grades IMF%, fat distribution, and color to create a marbling score which grades beef in 3 levels: Select, choice, and prime. Compared to the wagyu marbling scale, the best prime steak would roughly equal to a BMS 3-4.
Jap: the beef marbling standard in Japan is based on a minimum IMF% and takes into consideration coarseness firmness and color of the marbling. The BMS scale is from 3-12, 3 having almost no marbling and 12 being a steak that's almost white with marbling
AUS: The Australian wagyu grading scores are identical to the Japanese BMS scale, meaning an Australian wagyu BMS 5 is the same as a Japanese wagyu BMS 5. However, the Australian scale tops out at grade 9 and everything above it are graded as a 9+
Prime Plus is graded at a USDA 5 and beyond. The USDA grading scale  applies to Marble RIdge American Wagyu as a cross-breed between  Japanese Wagyu and American Angus. This beef is incredibly mabled  and beyond what’s available at local grocery stores
Equivalent to a BMS 5 to 7 (A4) on the Japanese grading scale, Marble Luxe meat features the intricate marbling found only in above prime beef.
Ranging from BMS 8 to 12 (A5) on the Japanese grading scale, Marble Max meat features the most exquisite marbling available on the market. The fat laced throughout Marble Max meat is heart healthy unsaturated fats and contains both Omega 3 & 6.
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