TASTE.
Wagyu is the most flavorful and tender beef in the world, mostly due to its intense marbling. Marbling is the term used to describe the fat deposits found in steaks, which give beef its rich flavor. Specifically, steaks are often graded on their Intramuscular Fat (IMF) content. Trust us when we say that what we offer is significantly higher in IMF than even the most Prime steak you can purchase locally - the proof is in the taste.
DISTINCTION.
Wagyu is an extremely rare breed of cattle in the United States and is often associated or confused with Kobe Beef. Kobe Beef must be raised and processed in Kobe, Japan; thus, while Kobe Beef is Wagyu, Wagyu is not necessarily Kobe Beef. Full-blood Wagyu means it has not been crossed with any other breed, such as Angus, which is what you mostly find in the United States. What you see marketed as Wagyu at your local butcher shop or restaurant is almost certainly a blend - full-blood is better and an extremely rare commodity.
HEALTH.
Wagyu beef has approximately a 2:1 ratio of monounsaturated fatty acid (Omega-3 and Omega-6 fatty acid) to saturated fatty acid, significantly lower than other common cattle breeds. Further, Wagyu contains elevated levels of Oleic Acid, meaning the extensive IMF that can be seen is softer and more digestible than other breeds. These factors result in beef that is better for your cholesterol and linked to lower risk of cardiovascular disease.