Wagyu is a Japanese cattle breed originally imported to the United States in 1975. This breed is no longer imported to the U.S., leaving few Wagyu cattle on the market. Wagyu, prized for their exceptional quality, rich flavor and tenderness, produce arguably the best beef in the world.
The highly regarded marbling in Wagyu meat provides incredible nutritional value, as discovered by health experts. Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids and the ratio of monounsaturated fat to saturated fat in Wagyu is higher than in any other beef.