One of the most luxurious meats on earth, Wagyu beef is highly sought-after because of its heavy marbling, superior flavor, and buttery tenderness. What makes it so much different from other types of beef? It has to do with genetics, but also with the way Wagyu beef is raised.
Wagyu beef comes from Japanese cattle. Kobe beef is a famous type of Wagyu, which comes from a specific place in Japan, but there are Wagyu in America as well. American Wagyu comes from cattle with at least 50 percent Wagyu genes, and fullblood American Wagyu has over 93 percent: their pedigree can be traced back to Japan. Genetics is only half the story, though. To get the high-quality beef one expects from Wagyu, farmers have to emulate the same meticulous forms of cattle raising perfected by Japanese farmers over decades.
Wagyu cattle live comfortable lives. Of course, there are rumors about Wagyu raising that are untrue. Wagyu cattle are not pampered with classical music and regular massages to keep them supple. They are not subjected to rigorous activity, though, and they are sometimes brushed with a stiff brush that helps increase blood circulation and release tension. For the most part, their environment is stress-free. They’re allowed to graze freely, and they often share their pens with only a few other cows. A Wagyu cow is never given growth hormones, steroids, or other drugs. Instead, they’re well-fed and well-tended, in order to keep them from the stress that increases adrenaline and makes for tough meat.
Caring for cattle in this way is more expensive and time-consuming than the usual ways that cattle are raised. However, it’s well worth it because it yields the delicious, tender, beautifully fatty Wagyu beef that is so highly prized. Why is it so valuable? The worth of Wagyu involves more than just flavor and texture. In fact, consuming Wagyu beef is beneficial to your health. That’s because, in addition to making the meat unbelievably tender and bursting with flavor, the marbling in Wagyu indicates a higher percentage of monounsaturated fat and oleic acid than that of typical beef. When you sit down to a Wagyu steak, you’ll be consuming the kind of fat that may help lower cholesterol, prevent heart disease, and even promote weight loss. Raising cattle in a sustainable, stress-free environment is good for the cattle, good for the ranchers, and good for the health of the consumer. For quality American Wagyu Beef, you can trust Triple T Ranch. Located in south Alabama, our small, family-owned-and-operated ranch is a place where practicing proven husbandry techniques ensures the health and prosperity of the herd. Our cattle are well cared-for and registered through the American Wagyu association. We’re committed to raising quality cattle and dedicated to others who also want to experience this amazing breed. Contact us through our website or call (251)333-2800 for more information.