Wagyu Beef


Wagyu Beef is very popular worldwide, well known for it's genetically high intramuscular marbling and incredibly tender nature. Marbling in beef refers to the amount of visual layers of intramuscular fat within the meat. The high marbling in Wagyu beef is due to the unique genetics of the cows, Wagyu beef contains a higher percentage of fatty acids than ordinary beef which gives it a higher marble score.

Wagyu beef has an almost "buttery" like tenderness that sets it apart from regular beef. Wagyu beef is known to be much more tender than regular beef, because it has so much marbling. However, having this much marbling means that the steaks need to be cooked for longer in order to break down the intramuscular fat and create a luxurious eating experience. It is recommended that Wagyu beef be cooked to at least medium to ensure the marbling renders properly.

Even though Wagyu Beef has so much marbling, it is still regarded as a healthy option when it comes to choosing a type of beef to eat. Experts have found that the mono-unsaturated to saturated fat ratio is higher in Wagyu beef than in other beef and also differs to others. 40% of the fat is in a version called "stearic acid", which is regarded as having a minimal impact in raising cholesterol levels. 

Wagyu beef originates from Japan, with "WA" meaning "Japanese" and "GYU" meaning "COW". These cows have been crossbred with many breeds to create an array of different Wagyu's you see today.

One of the types of Wagyu beef you may see at high end restaurants is Kobe Wagyu Beef. Kobe Wagyu is considered the most marbled beef in the world, with very strict standards required to hold the Kobe name. because these standards are so high, only about 3,000 head of cattle qualify as authentic Kobe Wagyu Beef each year.

Order Wagyu beef online from your local Super Butcher for home delivery today!

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