WHAT IS WAGYU? WHAT IS WAGYU?

WHAT IS WAGYU?

An Enthusiasts Guide to the Allure of Wagyu Beef

Authentic Wagyu Beef

These days, the word "Wagyu" is sometimes used for beef that may not necessarily have the lineage of authentic Wagyu beef, so it's vital to only buy from a trusted resource. Labeling laws are not strictly enforced, so "Wagyu" is often used as a marketing lure to command a higher price. Knowing who you are buying from will help you discover Wagyu beef with a genetic heritage raised the "Wagyu way." Here at Destination Wagyu, we know we must provide you with unsurpassed quality Wagyu beef. We have built solid relationships with only the most reputable farmers and want to assure you that everything we sell will exceed your expectations.

Authentic Wagyu Beef

These days, the word "Wagyu" is sometimes used for beef that may not necessarily have the lineage of authentic Wagyu beef, so it's vital to only buy from a trusted resource. Labeling laws are not strictly enforced, so "Wagyu" is often used as a marketing lure to command a higher price. Knowing who you are buying from will help you discover Wagyu beef with a genetic heritage raised the "Wagyu way." Here at Destination Wagyu, we know we must provide you with unsurpassed quality Wagyu beef. We have built solid relationships with only the most reputable farmers and want to assure you that everything we sell will exceed your expectations.

WAGYU BEEF ORIGINS or A BRIEF HISTORY OF WAGYU BEEF

The history of Wagyu beef started in Japan several centuries ago. Pronounced "wa-gyoo," the name literally means "Japanese cattle." Farmers initially used them as draft animals because of their physical endurance due to more intra-muscular fat cells (marbling), which gave them more energy. Over time, farmers discovered that this heavy marbling resulted in beef with a distinctly rich, buttery taste and tenderness. Because of this sought-after beef, raising Wagyu cattle in Japan has resulted in a highly regulated industry with mandatory genetic testing for purity.

WAGYU BEEF ORIGINS or A BRIEF HISTORY OF WAGYU BEEF WAGYU BEEF ORIGINS or A BRIEF HISTORY OF WAGYU BEEF

The history of Wagyu beef started in Japan several centuries ago. Pronounced "wa-gyoo," the name literally means "Japanese cattle." Farmers initially used them as draft animals because of their physical endurance due to more intra-muscular fat cells (marbling), which gave them more energy. Over time, farmers discovered that this heavy marbling resulted in beef with a distinctly rich, buttery taste and tenderness. Because of this sought-after beef, raising Wagyu cattle in Japan has resulted in a highly regulated industry with mandatory genetic testing for purity.

THE PASTURE LIFESTYLE THE PASTURE LIFESTYLE

THE PASTURE LIFESTYLE

For the most optimal taste, the diet of Wagyu cattle is strictly regulated, controlled, and adjusted according to their age and overall physiology by their farmer. A strict regimen of vitamins and minerals combined with a diet of grass and high-energy grains ensures they thrive. Their serene lifestyle in the pasture enhances their distinct marbling, which contributes to their mouth-watering taste.

WAGYU BEEF COUNTRY-OF-ORIGIN

While Wagyu beef originated in Japan, Wagyu cattle are also found in Australia and the United States; however, there are differences between the cattle's genetics, diet, and, ultimately, taste.

According to The World Wagyu Council, before Japan declared Wagyu cattle a national treasure in 1997, Japan exported 167 Black Cattle and 16 Red Cattle. Those cattle form the base of Wagyu cattle that are available in countries outside Japan.

JAPANESE WAGYU

If you want to experience exemplary Wagyu, the one known worldwide, choose Japanese A5 Wagyu. Japanese Wagyu has the most intense marbling and a rich, buttery complex taste. Because of the velvety texture and abundance of flavor, most people can only experience a few bites. Japanese Wagyu is best served as a stand-alone dish and experienced by a discerning palate.

United States Wagyu

In the United States, The American Wagyu Association registers breeders descended from original Japanese bloodlines exported before the ban. American Wagyu offers a more traditional beef flavor similar to USDA Prime Beef, with moderate marbling and a hint of the distinctive Wagyu buttery taste. Most American Wagyu typically has a BMS of 4-5, showcasing its inherent Wagyu intensity.

AUSTRALIAN WAGYU

Outside Japan, the Australian Wagyu Association leads in raising full-blooded and Wagyu-cross cattle, with genetics tracing back to Japan. Australian Wagyu boasts a higher BMS than American Wagyu but less than Japanese Wagyu. A top-tier Australian Wagyu cut with a BMS 8-9 offers intense marbling for a striking, multidimensional flavor. At BMS 6-7, it delivers a distinct, rich, buttery taste compared to regular steak.

WAGYU BEEF MARBLING SCORE

In our other Article, "What is BMS? (Beef Marbling Score), we go more in-depth about all things BMS and Wagyu beef. In essence, the Beef Marbling Score measures the level of fat marbling, which in turn influences the taste of your Wagyu.

No matter which country of origin you choose for your Wagyu beef, your culinary experience will be remembered long after the meal. Now, which do you want to try first? Wagyu Ribeye, Wagyu Filet, or perhaps a Wagyu New York Strip?

WAGYU BEEF MARBLING SCORE WAGYU BEEF MARBLING SCORE

In our other Article, "What is BMS? (Beef Marbling Score), we go more in-depth about all things BMS and Wagyu beef. In essence, the Beef Marbling Score measures the level of fat marbling, which in turn influences the taste of your Wagyu.

No matter which country of origin you choose for your Wagyu beef, your culinary experience will be remembered long after the meal. Now, which do you want to try first? Wagyu Ribeye, Wagyu Filet, or perhaps a Wagyu New York Strip?