WHAT IS WAGYU BEEF?
Most people have heard the term Wagyu, but really is behind this popular and often expensive cut of meat. The term wagyu means ‘Japanese cow’ and refers to four main breeds- Kuroge, Akage, Nihon Tankakon and Mukaku. These cows were bred for physical endurance and their meat contains more intramuscular fat cells, with the fat distributed more evenly throughout their muscle than others.
Wagyu is different from other types of beef because it is highly marbled.
Marbling refers to the visible layers of intramuscular fat. This is fat that is found in the muscle. Due to the unique genetics of the cows, the meat contains a higher percentage of fatty acids than ordinary beef, giving it a higher marbling score.
The higher the marbling score, the more flavorsome, tender and juicy the meat is – 100% full-blood Wagyu cattle has the highest marble levels of any beef in the world.
WYOMING WAGYU (WYGYU)
Wyoming + Wagyu = Wygyu, our own unique crossbreed of cattle pasture raised on grass and then forage finished, providing all the excellent marbling of Japanse Wagyu with the hearty flavor of American Black Angus. While Wagyu is a delicacy, something to be savored on special occasions, both because of price and flavor, our Wygyu is a cut that you can enjoy anytime.
As like all Wyoming Legacy meats, we raise our Wygyu without hormones or antibiotics. This natural approach pairs the time honored traditions of Japan and Wyoming for a rich and flavorful steak or ground that everyone will love.