Why Wagyu?

和牛 | WAGYU

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Wagyu simply translates to

“Wa” = “Japanese” and, “Gyu” = “Cow”

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JAPANESE WAGYU EXPORTATION TO THE UNITED STATES

 

The first importation of only four Japanese Wagyu bulls occurred in 1976. These bulls came from the Hyogo, Tottori, and Okayama prefectures in Japan. Meat quality research at Texas A&M University in 1976 led to the exportation of these sire lines to the United States. Trade discussions in 1992 between the United States and Japan led to an agreement, allowing the exportation of Japanese Wagyu females to the United States. Additional bulls and females were exported to the U.S. in 1993, 1994, and 1997.  Between 1976 and 1997, when Japan put a cattle export ban in place, less than 250 Wagyu were exported from Japan to the USA, most of which were Japanese Black. These cattle along with small amounts of genetics are the foundation for the population of Wagyu in America today. 

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Japanese Wagyu are known as “Full-Blood Wagyu” or “100% Wagyu”, in the United States. In order to maintain a Full-Blood Wagyu certification, a three-way DNA verification procedure is required to ensure the integrity of each animals' lineage, which must be traceable to Japanese origins. 

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Wagyu is known for its abundance of marbling, more than any other type of beef.  The gene, Delta 9 Desaturate, is “super turned on” in Wagyu cattle. Delta 9 Desaturate produces an enzyme that takes stearic acid, which is saturated, and converts it into oleic acid, which is unsaturated. Wagyu beef stands out because of its exceptional marbling, namely the fine veins of fat within the meat. This marbling is not just a treat for the taste buds; it also affects the fat composition in ways that may offer health benefits.

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