A prestigious breed known for their superior marbling, tenderness, and buttery flavor; Wagyu is a breed of cattle from Japan that first surfaced in the United States in 1975. Now you will find it in the finest restaurants around the world. Used to pull heavy loads in Japan, the breed was preferred for its stamina because of the breed’s unique ability to produce intra-muscular fat cells, also known as “marbling” (or what makes that steak extra tasty). The fine texture produces that tenderness we mentioned. The American Wagyu Association (which we are a proud member of) was founded in 1990 to register Wagyu Cattle and continues to develop a sustainable industry in the United States. The Japanese people find such great value in the Wagyu the government has banned further export of Wagyu cattle and declared the breed a national treasure.
Conjugated Linoleic Acid (CLA) is found in Wagyu at about 30 percent more than any other beef breed. Foods high in CLA have fewer negative health effects.* Fat generally has a negative connotation, which leads to expectations of lean red meat. However more and more positive research regarding Wagyu’s mono-unsaturated to saturated fat ratio continues to surface. Wagyu beef has been documented by Dr. Stephen Smith at Texas A&M to be a sufficient part of a well-balanced, low cholesterol diet and can help lower harmful serum cholesterol.
Let’s face it, most of us question if we are really getting the best when selecting beef.
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A bright cherry red color is preferred when selecting beef. However, muscles that are exercised more can lead to a darker color meaning that one animal can have varying levels of color.
Additionally, a change in color does not always mean that the beef is bad. If the beef is tacky, slimy, or gives off an odor then it should not be used. Frozen beef may also change in color through fading or
According the USDA, a little over 5 percent of total United States production is graded “USDA Prime” or the highest quality recognized by the government agency.
In 2019 beef production totaled approximately 27 billion pounds. That’s billion with a “B”. Wagyu tends to start at upper “USDA Prime” and far exceed “USDA Prime” something breeds like Angus and Herefords just can’t touch.
Let’s Up The Ante!
Yeah, we made our top-notch Wagyu Beef into some great staples of meat fandom. Sorry not sorry
-Information from: Foodsafety.gov. (2011, June 20). Chill. Retrieved June 15, 2018, from https://www.foodsafety.gov/keep/basics/chill/index.html
American Wagyu Association. (n.d.). What is Wagyu? Retrieved July 16, 2018, from http://wagyu.org/breed-info/what-is-wagyu/
-United States Department of Agriculture. (2011, October). The Color of Meat and Poultry. Retrieved June 27, 2018, from https://www.fsis.usda.gov/wps/wcm/connect/e8dad81f-f7fc-4574-893e-bae20cf8b215/Color_of_Meat_and_Poultry.pdf?MOD=AJPERES
-Cattlemen’s Beef Board and National Cattlemen’s Beef Association. (2018). Determining Doneness. Retrieved June 27, 2018, from https://www.beefitswhatsfordinner.com/cooking/determining-doneness
-United States Department of Agriculture. (2015, March 24). Beef from Farm to Table. Retrieved June 27, 2018, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table