Wagyu beef: what does it mean? 

Directly translated, the term Wagyu means 'Japanese' (Wa) 'cow' (gyu). The breed of beef cattle originated in Japan and was even banned from exportation from the country because of the declaration of Wagyu beef as a 'national treasure' in the 1970's due to the high demand and delicacy of the meat. However, approximately 200 cows were brought to America before this ban, creating an exclusive market for the meat in the United States. In comparison to other meat breeds in America, Wagyu is relative to a drop in the bucket. 

​What is so special about it? 

These animals have extreme tie-dyed-like marbling, or intra-muscular fat cells, which makes their meat rich, juicy, tender, and thus more expensive and in-demand. Wagyu fat melts at a lower temperature than other steaks, resulting in a rich, buttery flavor. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids. You can get other essential nutrients from and make meat part of a healthy diet. Wagyu also has three times the amount of mono-unsaturated fatty acids compared to other beef breeds. The higher unsaturated fat and Oleic acid is responsible for the rich flavor and also helps lower bad LDL cholesterol. ​

​Why Wagyu/Angus cross?

The buttery flavor of Wagyu beef is highly regarded in cuisine because of the one of a kind taste. However, pure Wagyu steaks historically overpower taste buds, limiting the amount one is able to eat to mere bites. Acknowledging this issue and our goal to enjoy every bite of beef, the Wagyu/Angus cross allows for the best of both worlds: great flavor and being able to enjoy an entire steak from the first bite to the last.