10 Things About Wagyu

Not sure what wagyu is exactly? We solve the mystery.

Wagyu – it’s one of the most prized types of beef, but what makes it so special? We outline ten things you might not have known about wagyu.

1. Wagyu is a breed of cattle native to Japan. It’s a naturally horned breed and the cattle are either black or red in colour.

2. “Wa” means Japanese and “gyu” means cattle.

3. Originally draft animals in Japanese agriculture, wagyu were selected for their physical endurance.

4. Highly marbled, wagyu beef is revered for its melt-in-your-mouth texture. Marbling simply refers to the white flecks and streaks of fat found within a cut of meat and between the muscle fibres themselves, like olive oil, marbling has higher levels of unsaturated fat – a good fat :)

5. When cooked, the marbling is absorbed into the muscle giving the meat its tenderness, juiciness, and flavour. But once cooled, the marbling will reappear.

6. Wagyu Fullblood 100% has the highest propensity to marble of any beef breed. The Beef Marble Score (BMS) ranges from 0 to 9 and is assessed within the rib eye muscle.

7. Before wagyu was available in the Australian market, the meat grading system was 0 to 6 in Australia. The best of the Australian breeds including Angus averaged approximately 2 previously. Since wagyu has been introduced, the Australian MBS score has been increased to 9.

8. Wagyu beef has a higher ratio of monounsaturated fat than typical beef.

9. Wagyu genetics yield beef that’s higher in Omega-3 and Omega-6 fatty acids compared to other beef.

10. In 1990 Australia received its first wagyu genetics, a wagyu female.

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