How is Wagyu beef graded?

Grading for Wagyu involves yield grades (A to C) and meat quality grades (1 to 5). A5 represents the pinnacle of quality.

Why does Wagyu beef come at a premium?

The breed's distinct genetics, their meticulous care, and specialized feeding lead to the unparalleled quality and taste of Wagyu, accounting for its premium price.

How should I store my Wagyu beef upon arrival?

Each Wagyu cut is vacuum-sealed for maximum freshness. Refrigerate for near-term consumption or freeze for prolonged storage.

Any tips for cooking Wagyu beef?

Given its rich marbling, Wagyu requires less cooking time. A high-heat, short-duration sear or reverse searing is ideal to truly relish its flavors.

Can I refreeze Wagyu beef after thawing?

To maintain the optimum taste and texture of Wagyu, avoid refreezing once it's been thawed.

How will my Wagyu beef be shipped?

We ensure that our Wagyu beef reaches you in prime condition by shipping it frozen in environmentally-friendly, insulated packaging.

I have concerns about my order. What should I do?

Our commitment is towards quality. If you find any issues, reach out to our customer service, and we'll address your concerns.

Wagyu beef is renowned for its extraordinary tenderness and rich flavor, but what makes it so unique? Here’s a look at the biological and scientific reasons that set Wagyu apart from other beef.

1. Intramuscular Fat (Marbling)

The defining feature of Wagyu beef is its high level of intramuscular fat or marbling. This fat is distributed throughout the muscle fibers, creating a buttery texture. Unlike other types of fat, Wagyu’s marbling melts at lower temperatures, giving it a soft, melt-in-your-mouth quality. The result is a juicy and tender steak that stands out from the rest.

2. Oleic Acid

Wagyu beef is rich in oleic acid, a monounsaturated fat that’s known to enhance the tenderness and juiciness of the meat. It’s also responsible for the unique flavor profile of Wagyu, as oleic acid contributes to its luxurious taste.

3. Muscle Fiber Composition

The genetics of Wagyu cattle lead to a higher percentage of slow-twitch muscle fibers, which are less dense and less prone to toughening during cooking. These fibers, combined with the marbling, give Wagyu its signature tenderness even when cooked at high temperatures.

4. Diet and Breeding

Wagyu cattle are raised with careful attention to diet and stress levels, which contributes to the meat’s superior quality. A diet rich in grains and specific breeding practices ensure the development of marbling, creating a texture that's tender and consistent.

The science behind Wagyu beef’s tenderness is rooted in its unique fat distribution, muscle composition, and genetics, making it one of the most sought-after luxury meats in the world.

Feeling luxurious yet?