Wagyu Beef World Famous for Amazing Flavor, Tenderness
Considered by culinary experts to be among the best beef cuts in the world, Wagyu roasts are derived from a breed of cattle native to the island nation of Japan.
Hailing back to the 2nd Century A.D., there are four breeds Wagyu cattle:
* Japanese Black
* Japanese Polled
* Japanese Brown
* Japanese Shorthorn
What makes the meat from these livestock so amazingly flavorful, tender and delicious is a high level of marbling. Flecks and steaks of fat are present in the lean sections of the meat.
Traditional Natural Rearing
Although native to Japan, specialty ranchers in other nations, including Australia, the United States and the U.K. raise Wagyu cattle by maintaining strict conditions and protocols that keep the quality of the final product high.
Wagyu cattle are never treated with artificial hormones or injected with antibiotics. They are raised humanely in their natural environments of open pastures, sunshine, fresh air and plenty of green grass to graze upon.
They are most often “finished” with a grain diet during the final 300 days of rearing.
Incredible Taste and Texture
Wagyu beef and Wagyu roasts are world renowned for their “buttery” flavor and soft texture. Dyed-in-the-wool meat lovers who have tried Wagyu beef are often astounded by the difference in the flavor and tenderness of this brand when compared to conventional cuts purchased in supermarkets.
Available Online
Not all local markets carry Wagyu roasts and other cuts. Shoppers fortunate enough to live near a specialty meat shop may find them nearby. Fortunately, Wagyu can be purchased from a number of online venues, such as Missouri’s Hiroshi Ranch.
