FAQ - American Wagyu Beef

What is American Wagyu Beef?

-American Wagyu Beef is produced by crossbreeding Japanese Wagyu cattle and American breeds such as Angus. The result is a perfect blend of Wagyus buttery marbling and tenderness and the traditional beefy flavor that American beef is known for. It's the best of both worlds! 

What is Wagyu Beef?

-The term Wagyu is derived from the Japanese words wa, meaning "Japanese", and gyu, meaning "cow". Wagyu cattle are known for their distinctive marbling, which is a result of their genetics and breeding history. Wagyu beef is known for its rich flavor, tenderness, and unique marbling, which is streaks of fat within the meat. The marbling melts into the meat when cooked, keeping it moist and juicy.

What is the difference between American Wagyu and Japanese Wagyu?

-The main difference between the two comes down to the taste. Japanese Wagyu beef has high levels of marbling, making it extremely rich and best enjoyed in small portions. It is often sliced thin an served in yakiniku(a Japanese grilling style that involves cooking bite-sized pieces of meat and vegetables on a griddle or iron plate over a flame). American Wagyu beef is a perfect blend of famous Wagyu buttery marbling and the robust beefy flavor that American beef is known for. 

Is American Wagyu Beef healthy for you? 

-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. 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 contain 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.