Full Blood Wagyu

Wagyu cattle, often spelled as “Wagyu” or “Wa-gyu,” are a breed of cattle originally from Japan. The term “Wagyu” translates to “Japanese cow” (wa means Japanese, and gyu means cow). These cattle are renowned worldwide for their exceptional meat quality, tenderness, and marbling, which refers to the distribution of fat throughout the muscle tissue.

The Wagyu breed has several distinct genetic strains, the most well-known being the Tajima strain, which is primarily raised in the Hyogo Prefecture of Japan and is used to produce the highly prized Kobe beef. Other notable strains include the Shimane, Okayama, and Hiroshima strains.

What sets Wagyu cattle apart is their genetic predisposition to intense marbling. The intramuscular fat in the meat gives it a distinctive buttery texture and a rich, savory flavor. The marbling in Wagyu beef is often described as finely distributed, creating a tender and juicy eating experience.

In Japan, raising Wagyu cattle traditionally involved careful breeding and feeding techniques, as well as a focus on maintaining the animal’s well-being. The cattle were often fed a specialized diet that included high-quality grains and roughage, along with a moderate exercise regimen.

Wagyu beef gained international popularity, and the breed has been exported to various countries, including the United States, Australia, and several regions in Europe. However, it’s important to note that authentic Japanese Wagyu beef is still relatively rare outside of Japan.

Due to the high demand for Wagyu beef, it can be quite expensive compared to other types of beef. The rearing process, the breed’s genetics, and the extensive care given to the animals contribute to the premium price tag.

Wagyu beef has become sought after by chefs and food enthusiasts around the world. It is often used in high-end restaurants to create exquisite dishes such as steaks, sushi, sashimi, and even burgers. The unique taste and tenderness of Wagyu beef have made it a delicacy that is highly regarded by culinary experts.

Overall, Wagyu cattle are known for their exceptional meat quality, especially the intense marbling that sets their beef apart. Their breed’s distinct characteristics, combined with careful rearing techniques, make


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