What are Wagyu?

​

Wagyu are Japanese beef cattle that are rapidly gaining popularity in America and abroad. Wagyu are known for having the highest marbling of all beef, which results in superior flavor and amazing tenderness. The meat is also higher in conjugated linoleic acid (CLA), an omega-6 fatty acid, which may lower cholesterol levels, reduce the risk of certain cancer and reduce the risk for Alzheimer's disease, although more research is needed in this area. (According to Andrew Akhaphong, RD, LD, a dietitian for Mackenthun's Fine Foods.)

​

Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color.

​

The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S. --American Wagyu Association