Gourmets are familiar with wagyu beef, a pricey ingredient that can catch on menus around Japan. However, what precisely is wagyu beef so unique? We’ll cover all the essential information about wagyu in this post, including its background, key terminologies, and the grading scale. You can get wagyu beef wholesale for your needs.

Which Wagyu Beef Varieties Exist?

Several other nations have versions of the premium meat in addition to the four Japanese cattle. Every country has a unique method for breeding and raising Wagyu cattle. The Australian Wagyu Association, which raises purebred and Wagyu-cross cattle, is the largest breed association outside Japan. They provide markets all over the world with their wagyu beef wholesale.

Japanese Wagyu and Aberdeen Angus cattle crossed to create American Wagyu beef. Some American Wagyu breeders that have full-blooded cattle are the direct offspring of the original Japanese bloodlines registered with the American Wagyu Association. The Canadian Wagyu Association established a branch in Canada, where Wagyu cattle farming practised.

What Sets Wagyu Beef Apart?

The word “marbling” may come to mind considering wagyu beef. The uninitiated term is an exclusive, delicate pattern of intramuscular fat Japanese beef producers seek. This fat melts when cooking to produce a smooth, soft, and juicy texture.

Considering USDA Certified Prime beef must have a marbled fat content of 6-8%, good-quality wagyu beef will often have a marbled fat content of roughly 25%. Despite being luxurious, studies have shown that the monounsaturated fat in wagyu beef is the heart-healthy variety that decreases bad cholesterol and provides crucial nutrients.