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WHAT IS WAGYU?
WAGYU BEEF: ”Wagyu" (和牛 - pronounced WAH-gyoo) is a term that literally means "Japanese cow" where “Wa” means Japanese and “gyu” means cow. Wagyu were originally draft animals used in agriculture and were selected for their physical endurance. This selection favored animals with more intercellular fat cells, also called “marbling” - which provided a readily available energy source. Wagyu cattle can no longer be exported and are considered a national treasure. There are also scientifically proven health benefits of Wagyu! Studies have shown that Wagyu beef has higher amounts of unsaturated fats than other meats. Unsaturated fats which are rich in Omega 3 and Omega 6 fatty acids can lower LDL cholesterol (the “bad” cholesterol) and increase HDL cholesterol (the “good” cholesterol) and making it the healthiest red meat you can eat. The unique taste and tenderness of highly marbled Wagyu Beef makes for an unsurpassed eating experience.