Wagyu steak is one of the most luxurious foods available, only found at high-end restaurants. It is distinguished from other steaks by the genetics and careful treatment of Wagyu cattle, which results in heavy marbling of fat throughout the meat. This marbling makes Wagyu juicy and flavorful. Particularly for Japanese Wagyu, over a century of rigorous monitoring means the cattle have optimal genetics for marbling. The Japanese Black breed accounts for 80% of Wagyu and can achieve the highest marbling grades of A4 and A5. This heavy marbling is what sets Wagyu apart and makes it such a premium product.

1. What Makes Wagyu
Steak So Special?
Wagyu steak is one of the most fashionable and sumptuous
foods available, and it's only accessible at the best
restaurants.
Wagyu's mystique and rarity are growing in popularity, and
as it becomes more sought after, more people are
questioning why Wagyu steak is so excellent. What
distinguishes it from other steak cuts?
So, What Makes Wagyu Steak So Special?
Because of the genetics of Wagyu cattle, the carefully
regulated food and treatment of the cattle, and the
rigorously managed guidelines governing the standards and
authenticity of Wagyu beef, Wagyu is one of the highest-
quality steaks money can buy.

2. Because of the genetics of Wagyu cattle, the carefully
regulated food and treatment of the cattle, and the
rigorously managed guidelines governing the standards and
authenticity of Wagyu beef, Wagyu is one of the highest-
quality steaks money can buy.
The fat percentage of the flesh, as well as how the fat is
distributed throughout the meat, is the secret to all Wagyu,
regardless of the grade. This is called marbling, and the more
marbling there is, the more uniformly the fat is distributed
throughout the flesh.
As a result, the meat is juicy and flavorful, which explains its
growing appeal.
However, achieving this level of marbling isn't easy. Not
every cow, even among properly bred cattle, is the same.
Because the secrets and procedures for attaining high-grade
marbling and flavour are highly guarded and regulated, true
Wagyu remains a rare and exclusive option for most people.
What makes Japanese Wagyu Beef so
special?
The meat itself, especially Japanese Wagyu, has distinct
properties that distinguish it from Wagyu reared in the
United States or elsewhere.

3. Japan's cattle have been rigorously monitored for over a
century, and cows are frequently identified not only by
breed but also by bloodline and even location.
The Japanese Black, or Kuroge Washu, is the most common
breed of cattle that produces Wagyu, accounting for nearly
80% of all Wagyu cattle.
The reason for this breed's dominance is because it provides
for the finest marbling and is the only breed that, according
to the Japanese Meat Grading Association, can produce the
highest grade of meat. Grades A4 and A5 (A5 being the
highest, and A4 being slightly lower) are the two options.
Marbling
The exceptional quality of marbling is a distinguishing
feature of Japanese Wagyu, notably in A5 certified Wagyu.
Because no US-bred Wagyu matches this level of marbling,
A5 Wagyu can only be obtained from Japan.

4. This may be perplexing to some. A fatty slice of beef is
frequently indicative of a bad cut or a lower-cost cut. High-
fat content, on the other hand, is the mark of a high-quality
and authentic piece of wagyu.
The sort of fat found in Japanese Wagyu is the secret to its
success. This sort of beef is strong in omega-3 and omega-6
fatty acids, two fatty acids that are good for our heart, brain,
and overall health.
Wagyu's high-quality monounsaturated fats give it an
almost buttery texture as the fat melts and moistens the
flesh while it cooks. Wagyu is so soft and juicy because of
this self-basting.
Fat Content
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