ABOUT WAGYU

Wagyu is a breed of Japanese cattle renowned for its exceptional marbling and tender texture. The word "Wagyu" comes from two Japanese characters: ‘Wa’ meaning Japanese and ‘gyu’ meaning cow. Originally, these cattle were bred for their strength and stamina as draft animals used in agricultural work.

  • The Origins of Wagyu

    The roots of Wagyu cattle trace back to ancient Asia, where they were selected for their ability to endure hard physical labor. Over time, this selective breeding led to an increase in the number of intramuscular fat cells, known as marbling, which acted as a stored energy source. This marbling would later become the defining characteristic of Wagyu beef, contributing to its tenderness and rich flavor.

  • Why Wagyu Beef is Unique

    Wagyu beef stands out due to its marbled texture, which gives it a melt-in-your-mouth tenderness. The fat in Wagyu beef has a lower melting point than that of most other cattle, resulting in a juicy, flavorful experience that’s like no other beef. The intense marbling not only enhances the texture but also provides a distinct sweetness and depth of flavor, making it a prized delicacy.

    This unique quality has made Wagyu beef a favorite in fine dining and gourmet cooking, becoming a sought-after ingredient in kitchens across the world.

  • The Journey of Wagyu to the U.S.

    Wagyu’s presence in the United States began in 1975, when a small group of Wagyu cattle—two black bulls and two red bulls—were imported by Morris Whitney. This marked the beginning of the breed’s introduction to American soil.

    In 1989, a shift in Japan’s trade policy reduced tariffs on imported beef, creating an opportunity for U.S. producers to raise high-quality beef for export back to Japan. This sparked a period of increased interest in Wagyu cattle, with several importations of both male and female Wagyu animals into the U.S. throughout the 1990s. The genetics from these early imports are foundational to the Wagyu herds raised outside of Japan today.