In a Nutshell
Wagyu is a prized Japanese breed of cattle that are known for genetically depositing outer backfat into the muscle to generate large amounts of intramuscular marbling. The intramuscular marbling generated from Wagyu creates a rich buttery flavor that can only be sought through the Fullblood Wagyu breed.
History
The Wagyu breed originated in the country of Japan. The term Wagyu literally translates to “Japanese cow” in English. Wa translates to “Japanese” and gyu means “cow.” In Japan, the Wagyu breed was originally used to cultivate rice farms since the second century. Japan’s leadership also banned the consumption of Wagyu cattle to preserve the animals in times of drought. This ban lasted for more than a thousand years. It was only recently in 1968, the ban was lifted. After the year 1968, the role of Wagyu cattle began to change. The people of Japan began to partake in consuming Wagyu beef at a faster rate. This began to raise interest in other neighboring countries. In 1976, the first two Wagyu bulls were imported into the United States. Their names were Judo and Rueshaw. Then, in 1993, the United States imported three Fullblood Wagyu heifers. After the importation of Fullblood Wagyu cattle in the 90s’, Japan declared the Wagyu breed a national treasure and shutdown all exports of Wagyu cattle. Today, there are only 30,000 Wagyu cattle present in the United States. Of the 30,000 present, 5,000 are Fullblood with DNA genetics that can be traced back to Japan. To buy our Fullblood Wagyu beef, click here.
Health Benefits
The Wagyu breed is known for genetically depositing outer backfat into the muscle to generate large amounts of intramuscular marbling. The intramuscular marbling generated in Wagyu beef contains a higher ratio of monounsaturated to saturated fats than other breeds. Wagyu beef also contains a considerable amount of omega acids. These fatty acids generate the Wagyu buttery taste while also providing aid to strengthen your heart. When the beef contains a considerable amount of these acids, this results in the Wagyu beef literally melting in your mouth. Wagyu beef has also been shown to lower cholesterol levels. The high ratio of monounsaturated to saturated fats have been shown to help decrease cholesterol levels. So, when looking for an alternative to red meat, Wagyu is the perfect beef.
Fullblood
While there are 30,000 Wagyu cattle present in the United States, only 5,000 are deemed Fullblood by the American Wagyu Association. The term “Fullblood Wagyu” is defined by a steer that’s 100% Wagyu and contains no other breeds within the genetics. Other types of Wagyu include; American Wagyu and Purebred Wagyu. These types of Wagyu contain higher amounts of monounsaturated fats, but not enough to generate the “melt in your mouth” sensation. The American and purebred Wagyu beef cannot generate the same amount of marbling as Fullblood Wagyu beef. Therefore, the experience and health benefits will be different overall.