The Wagyu breed was selected by the Japanese for their physical endurance but yielded an accidental benefit.
As the animals were bred over hundreds of years, extraordinary amounts of intramuscular fat developed to support their strenuous physical activity. In premium steaks, intramuscular fat means marbling and marbling means flavor. This is one of the factors that makes Wagyu beef so incredibly wonderful.
The second attribute of Wagyu is the lower melting point of the intramuscular fat. These traits combined makes for a unique and delectable eating experience.
The breed made its way from Japan to America in the 1970s. Since then, Wagyu beef has slowly gained favor in America’s spotlight, and continues to do so one tasteful bite at a time. Here at KC Cattle Company, we pride ourselves on selecting cows from the most established Wagyu breeders in the country. Each steak we sell is visually inspected for signs of unsatisfactory characteristics or lack of marbling.
If you have not had the chance to try Wagyu, KC Cattle Company urges you to do yourself a favor and place an order today.