About Wagyu Cattle
Wagyu is the breed of Japanese cattle made famous worldwide for producing the legendary beef product known as KOBE beef, which refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle. These cattle are raised according to strict tradition in Hyogo Prefecture, Japan, where the city of Kobe is the capital. Wagyu are different than any other breed of cattle in the world because of their unique genetic ability to produce highly marbled and healthy beef.
'American Wagyu Beef' or 'American Kobe Style beef' are the names used to describe beef products that come from Wagyu cattle raised in the United States. These cattle can produce beef just as delicious and marbled as real Kobe beef, and most all American Wagyu share the same bloodlines as the famous Japanese cattle.
Wagyu beef and Wagyu steaks actually contain monounsaturated fat, which has a high concentration of omega 3 (linoleic) and omega 6 (linoleic) fatty acids. These omegas offer many health benefits, such as assisting the immune system, aiding in vision, decreasing the chance of blood clots and decreasing the chance of high blood pressure. They also have been proven to protect against arthritis, heart disease, Alzheimer’s and depression. Just imagine that a steak this good is actually good for you! Wagyu contains a much higher amount of desirable omega 3s and omega 6s as compared to other types of meat. In fact, the ratio is about 2 to 3 times higher than what you would find in other cuts.