Why  Wagyu 

American Wagyu stands apart from other types of beef because of its exceptional marbling—the fine, delicate layers of intramuscular fat naturally found within the muscle. Thanks to the unique genetics of Wagyu cattle, the meat contains a higher concentration of fatty acids than conventional beef, resulting in significantly higher marbling scores.

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This rich marbling isn’t just beautiful to look at, it’s what gives Wagyu its signature tenderness and depth of flavor. Wagyu beef is also known for having elevated levels of omega‑3 and omega‑6 fatty acids, along with a higher proportion of monounsaturated fats. These healthier, softer fats have a naturally low melting point, creating the buttery texture and legendary flavor profile that Wagyu is famous for

 

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