In Japanese, “Wagyu” means “black cow.”

In any language, it means tender, flavorful beef.

Here are the basic facts on the breed, the beef, and why professional and amateur chefs across America are increasingly putting Wagyu on the menu.

  • The Wagyu breed was originally prized by the Japanese for its physical endurance; the cows were draft animals used in agriculture
  • Over hundreds of years, the breed developed extraordinary amounts of intramuscular fat to support their strenuous physical activity
  • This fat means optimal marbling and exquisite flavor
  • The fat also has a lower melting point, which adds to the delectable tenderness and flavor of the meat
  • Wagyu beef is healthier because it has a higher mono-unsaturated to saturated fat ratio than other beefs
  • The saturated fat in Wagyu contains 40% stearic acid, which is thought to have minimal impact in raising cholesterol levels