What makes Wagyu so different from regular supermarket-grade beef? For those of you who know, Wagyu has an abundance of fat that ensures a tender, juicy, and flavorful experience. Fun Fact: The melting point of the Wagyu’s fat is lower than the human body temperature (which is why it ‘melts in your mouth’). There are also only four genotypes that make up the Wagyu breed, so it is extremely difficult to find Wagyu. American and Australian wagyu are both considered wagyu, but may not be full blood (refer to our previous post!)
There are many myths about Wagyu cattle breeding (cow day spas, fed gourmet food/drinks, massaged/serenaded) to produce better beef. However, the main quality to qualify wagyu as wagyu is that their diet is predominantly made up of grain, and bred on fattening farms where they have names instead of numbers.
Significantly improving the flavor, wagyu have longer lives than other beef cattle. Best of all, wagyu comes packed with a higher concentration of monounsaturated fats (good fats), omega-3, and omega-6 than any other beef. It is also high in conjugated linoleic acid (occurring fatty acid), which is also a popular dietary supplement.