Buy Wagyu Beef online directly from the farm!
Wagyu beef is seen as a luxurious product typically prepared with great attention to detail, highlighting the abundance of marbling which makes this product stand out. Known for being way more than just a casual protein option, Wagyu provides a unique experience for all to enjoy.
What is Wagyu Beef?
Wagyu translates to “Japanese Cow” and is extremely high marbled beef, therefore highly sought after due to its tremendous flavor and tenderness.
Due to the reputation that has been formed around Japanese Wagyu, each individual animal is tracked from birth allowing anyone to have the capabilities to look back on the animal's history.
In Japan, Wagyu come from four main breeds: Japanese Black (also known as Kuroge) Japanese Brown, Japanese Shorthorn, and Japanese polled. 90% of all wagyu from Japan are Japanese black (Kuroge).
Even though Wagyu originated in Japan, today they are bred in almost every continent. The United States did not see Wagyu until 1976 when the first group of Wagyu cattle were imported from Japan. Then, due to an export ban from Japan that same year, it wasn't until 1991 when Wagyu truly began making a name for itself in America, and the success of what is known today as the American Wagyu began.
The American Wagyu or Kobe-Style beef that we are familiar with today are predominantly crossed with Black Angus cattle. Guidelines from the American Wagyu Beef brand help in determining the best practices of raising these cattle through their diets and how they are finished. Some are grown predominantly on corn or raised based on the individual state's agriculture.
Kobe-Style Wagyu refers to cattle that are descended from registered Wagyu bloodlines but bred outside of Japan.
Other names for Wagyu beef
- Kobe Beef
- Omi Beef
- Sanda Beef
- Akaushi Beef
Different types of Wagyu Beef
Wagyu beef is graded on a different scale than the USDA grading scale that we use for beef in the United States. The highest grade given to fullblood Japanese wagyu is A5. A5 Wagyu will be the most highly-marbled Wagyu. On the other hand, Japanese Wagyu F1 is a result of crossbreeding fullblood Wagyu with a holstein. The marbling is still excellent but not as dramatic as the A5.