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“This Wagyu beef made the best BBQ we have ever eaten. It was flavorful and very tender!”
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We deliver the highest quality American Wagyu
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We take our job as your beef producer seriously; we want to ensure that every package of beef purchased from us is of the highest quality. We’ll gladly make it right if our product doesn’t meet expectations!
WAGYU FAQ
Answer: Store Wagyu beef in the refrigerator if consumed within a couple of days; otherwise, it can be frozen. Thaw it in the refrigerator for the best results before cooking.
Answer: Yes, Wagyu can be grilled, but it should be done carefully due to its high fat content. It’s best to grill over low heat to prevent flare-ups and to preserve the meat‘s tenderness and flavor.
Answer: Look for certifications and grading on the packaging. For Japanese Wagyu, look for the Japanese Chrysanthemum trademark. Always buy from reputable retailers and suppliers to ensure authenticity.
Answer: No, all Kobe beef is Wagyu, but not all Wagyu is Kobe. Kobe beef is a specific type of Wagyu that comes from the Tajima strain of Japanese Black cattle raised in Japan’s Hyogo Prefecture.
Answer: There are several strains of Wagyu, including Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Each offers a distinct flavor and marbling pattern.
Answer: Yes, Wagyu beef is available worldwide, though the availability can vary depending on the country’s import regulations and the demand for this premium beef.
Answer: Due to its rich marbling, Wagyu should be cooked over a lower heat than other beef types to avoid overcooking. It’s often enjoyed in thin slices to savor its flavor and tenderness.
Answer: Wagyu beef contains more monounsaturated fats and omega-3 and omega-6 fatty acids, making it a healthier option than other beef types. However, it’s still rich in fat, so moderation is key.
Answer: Wagyu beef is a high-quality beef originating from Japan. It’s renowned for its rich marbling, tenderness, and flavorful meat. Wagyu cattle are raised with special care, resulting in a premium product that’s highly sought after globally.
Answer: Wagyu beef is known for its intense marbling, buttery texture, and complex flavor profile. The cattle are often fed a specialized diet and are raised under strict guidelines to ensure the quality of the meat.
Answer: The cost is due to the meticulous care, feeding, and breeding of Wagyu cattle, as well as the meat’s exquisite marbling, flavor, and tenderness. The supply is also limited, adding to its exclusivity.
Answer: Wagyu beef is graded on a scale considering yield (amount of meat obtained from the carcass) and quality (marbling, color, texture, and fat quality). The highest grade, A5, indicates excellent yield and superior meat quality.
