Beef

The ‘wa’ in Wagyu means Japanese and ‘gyu’ means cow. Just as the name implies, Wagyu refers only to the specific strain bred by―and unique to―Japan. Cattle has been fundamental to Japanese life since ancient times for rice cultivation and other agricultural work. They had been bred into cattle with a completely unique meat quality over countless years of sustainable feed such as rice straw and recycle-based agriculture. These unique conditions resulted in today’s purebred Wagyu breed.

Wagyu is not crossed with other breeds, and their pedigree is meticulously recorded through noseprints (which discriminate individual cattle as fingerprints do in humans) which trace their lineage back several generations. In fact, the cattle registry has a history that dates back over a century. Their superior qualities have been persistently improved without intermixing them with other strains, and their high-quality is maintained through a strict rating system even when destined for beef products.

Wagyu cattle are considered important family members to producers. Each one is given a name and raised under personal care from the time they are a calf. Hand-made warming jackets are put on them when it is cold, they are regularly brushed, and raised with great care for the 30 months from birth to market, including the long 20-month fattening period. This generous affection from producers is also one of the secrets behind Wagyu Beef’s unparalleled quality.

Although Wagyu has a number of unique characteristics, here are the most notable three:

Wagyu Beef has beautiful, highly detailed marbling, and boasts a texture that is extremely delicate and supple.

Wagyu Beef’s fat is rich in oleic acid. For this reason, the beef fat has melting point that is actually lower than human body temperature, which provides a succulent flavor that fills the mouth as it melts.

Wagyu has a distinctive aroma when heated. Its sweet aroma can be sensed and it can be deliciously enjoyed even when chilled.