Wagyu – A Japanese beef cattle breed-derived from native Asian cattle.
“Wagyu” refers to all Japanese beef cattle, where “wa” means Japanese and “gyu” means cow. Wagyu were originally draft animals used in agriculture and selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – “marbeling” which provided a readily available energy source.
The Wagyu breed was established in Japan in the 1830’s. Export restrictions were relaxed for a short time in the early 1990’s allowing several importations to the United States. These became the foundation bloodlines for the current genetic programs.
Management traits of calving ease low birth weights and high survivability all mean a greater profit for the producers. Wagyu cattle are docile, easy to handle and have a great longevity.
Wagyu genetics for extreme marbling and carcass quality fit today’s competitive market. The 100% Full Blood Wagyu Beef is rich in flavor and the finest quality of beef available in the United States. The Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of Omega-3 and Omega fatty acids than any other typical beef.
Wagyu or Kobe?
Short Answer: All Kobe is Wagyu but not all Wagyu is Kobe
Long Answer: As demand for Wagyu has increased in the USA, so has confusion about what Wagyu is. For example, percentage Wagyu beef is sometimes called “American Kobe,” which is inaccurate and can be misleading.
Wagyu is the breed of cattle and can be raised anywhere in the world. Kobe is a place, a city in Japan. Kobe beef is beef from Wagyu cattle that were born, raised, and slaughtered with specific practices in the Hyogo Prefecture—the capital of which is Kobe—and meet very strict guidelines. Kobe beef is from cattle that have never been crossbred, maintaining pure Wagyu cattle genetics.
WAGYU BEEF – HEALTHY AND DELICIOUS
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 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.