WAGYU HISTORY
Wagyu cattle originate from Japan. American imports of Japanese Wagyu genetics- primarily the Black Wagyu (Kuroge Washu) and Red Wagyu (Akage Washu) - began in limited numbers in the late 1970s and expanded more significantly in the 1990s. A defining characteristic of Wagyu cattle is their exceptional intramuscular fat, known as marbling. This fine marbling enhances tenderness, texture, and juiciness, making Wagyu beef one of the most highly prized meats in the world.
"Honestly it is the best beef our family has tasted. We can't believe the difference!"
In addition to its exuisite flavor derived from exceptional intramuscular marbling, Wagyu beef is known for its distinct fat composition. Compared to conventional beef, Wagyu contains a higher proportion of monounsaturated fatty acids, which are associated with heart health when consumed in moderation. Explore the culinary experience Wagyu has to offer with locally raised Wagyu beef from MJ Wagyu.
