Superior Beef starts with superior genetics.
Wagyu cattle originated in Japan, and the word Wagyu actually just means “Japanese cow”. There are several strains of Wagyu some of which are better than others for producing the intense marbling and high percentage of oleaginous, intramuscular unsaturated fat that Wagyu is famous for.
For hundreds of years, these cattle were bred to be pack animals since it was considered sacrilegious to eat beef in ancient Japan. These breeding practices promoted the development of intramuscular fat deposits in the animals that acted as stored energy to enable the cattle to pull heavy carts over mountainous terrains. Today we call those intramuscular fat deposits “marbling.” This marbling is the little white specs of fat throughout a steak that gives the steak its flavor, and makes a steak tender and juicy. The more marbling your steak has, the more flavorful juicy and tender it will be.
Other breeds of cattle simply can’t come close to producing the level of marbling you get with Wagyu. This surly had something to do with Japan banning the export of the breed and declaring it a national treasure in the late 1990’s.
The marbling that makes Wagyu beef taste so good also makes it the healthiest beef you can eat. The monounsaturated to saturated fat ratio in Wagyu beef is much higher than any other beef. The marbling in Wagyu provides the omega-3 and omega-6 essential fatty acids our bodies need to be healthy.