Chefs and foodies can't stop talking about Wagyu Beef. Turn on any cooking show; chances are, you’ll hear chefs raving about it as their top-shelf ingredient.
Why? Because it’s the crème de la crème when it comes to exceptional eating. Undoubtedly, it’s the Dom Pérignon of meat — but what makes it so special?
Where do we get our Wagyu Beef?
We’re proud to partner with Sakura Wagyu Farms, a midwestern business built on research, transparency, and methods you can trust. Learn more about their Wagyu below.
-
Bred from Japanese Bloodlines: Sakura Wagyu Farms deeply respects the history and origins of the Japanese breed of Wagyu.
-
Unbeatable Flavor: Their world-class techniques ensure superior texture and tenderness in each cut, with abundant marbling for a smooth flavor.
-
Holistically Raised: Their cattle are fed on an all-vegetarian diet with no growth hormones or antibiotics.
-
Sustainable Approach: They take pride in partnering with generational family farms that offer the most excellent care for their cattle and resources.
Wagyu Pronunciation
By technical definition, wagyu (pronounced wah-gyoo) means Japanese cow — literally translated, 'Wa' means Japanese and 'gyu' means cow. The sought-after version of wagyu refers to a specific breed of Japanese cattle.
Japanese Wagyu
Wagyu cattle can be traced back to Japan, where they have been raised since ancient times when they were used primarily as draft animals or for meat production. Over time, Japanese farmers began breeding them with other breeds, creating cows with superior marbling and flavor. This long-standing tradition led to the creation of several distinct strains within the Wagyu breed, like Japanese Black (Kuroge), Japanese Brown (Akage), and Japanese Shorthorn (Nihon Tankaku).
It wasn't until 1976 that American consumers got their first taste of purebred Wagyu beef—imported by Rod Gray at Central Meat Co. This began what would later become known as "the Kobe Beef Boom" in America.
Wagyu vs. Kobe
Wagyu and Kobe Beef come from Japanese bloodlines and are known for their exceptional quality. Kobe Beef is Wagyu Beef from a specific strain in Hyogo Prefecture. Both are tender and juicy. Some say Wagyu Beef has a sweeter, nutty flavor vs. Kobe's buttery flavor.
Wagyu Cattle
The initial imports of Wagyu Cattle came from Japan's renowned Tajima region, which quickly became popular among gourmands in search of something special - a unique culinary experience found nowhere else on earth.
Since then, interest in American-raised full-blood Wagyu Beef has skyrocketed thanks to its unmatched tenderness and rich flavor.
Wagyu Steak
Wagyu Steak is a favorite of celebrity chefs for one key reason: marbling. Have you ever noticed the fat cap surrounding the outside of the meat? Wagyu Beef doesn’t have that—it has fat that’s intensely marbled throughout.
Thanks to how these cattle metabolize the fat internally, the fat is integrated within the muscle. Those tiny flakes of marbling throughout all Wagyu Beef cuts create a uniquely juicy, delicate beef flavor with a velvety texture.
Is Wagyu Beef healthy?
It tastes so good, is it too good to be true? More people are now discovering the health benefits of Wagyu Beef. Studies show monounsaturated fatty acids are higher in full-blood Wagyu beef than regular beef. In contrast, saturated fats such as cholesterol are lower, making Wagyu a great option for those who may be trying to reduce cholesterol intake but don't want to miss out on this exceptional flavor!
More flavor, less guilt — win, win!
Ready to give it a try? Explore our Wagyu Beef Collection today.
