Wagyu Beef Considered a Delicacy
Different raw beef steaks on the wooden board on the grey table. Top view.

Have you had Wagyu Beef yet? If you haven’t had the chance to buy Wagyu Beef, you really should find an opportunity. What’s the big deal about Wagyu Beef? It’s a true delicacy, and we’ll explain why.

Wagyu beef Is special because it comes from special cows. You might think all cows are the same, and to an extent that’s true, but the way Wagyu cattle are raised makes a huge difference in the meat. See, with Wagyu cows, every attempt is made to give them a completely stress-free environment. They are pampered and treated like royalty, with the noise around them controlled so they don’t get frightened. They’re well-hydrated, brushed, given open pastures to roam, and checked frequently to make sure they’re living a life of Zen.

The result of all this soft living is meat that’s so tender and full of flavor that eating it is an amazingly enjoyable experience. It’s got intense marbling and a melt-in-your-mouth texture that you simply can’t find in ordinary beef. Wagyu beef originates from Japan, but you can find American Wagyu descended directly from Japanese Wagyu cattle, and the meat is just as delicious.

Here’s something surprising about Wagyu beef that you may not know it’s extremely healthy. How can that be, when it’s so beautifully marbled with gorgeous fat? The fat in Wagyu beef is healthy, monounsaturated fat, and the meat is loaded with Omega-3 and Omega-6 fatty acids. Wagyu beef is even high in linoleic fatty acid, which many people take as a dietary supplement.

Ready to give Wagyu a try? Let’s talk about some different Wagyu cuts. The most popular cut is sirloin, and that’s what’s used to make Wagyu steak and sukiyaki. Rib roast is also a favorite, especially sliced thinly and cooked for a brief period of time, as with shabu-shabu. The filet has less marbling, but smells wonderful and is very tender. The most expensive and rarest cut of Wagyu is the chateaubriand, which has amazing marbling and flavor. The outside of the chuck roll is known as the zabuton, which is one of the most marbled cuts of Wagyu.

Of course, Wagyu is pricey, but if you’re concerned about the price, you can still try it! Katashin, a cut in the chuck portion, is a more affordable cut that’s better for the budget conscious, but still delicious enough to give you the Wagyu experience. The brisket cut has a chewier texture than other kinds of Wagyu and in yakiniku restaurants it’s typically served for a fairly affordable price because it’s sliced very thinly. The chuck tender is also a delicious and budget-friendly option, and is best when cooked rare or medium rare.

If you’ve got more questions about American Wagyu Beef, the customer care team at Triple T Ranch would love to help! 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 healthy, happy, well cared-for, and registered through the American Wagyu Association. Browse our website to shop Wagyu beef  and order online, or contact us for more information, or call (251)333-2800 to talk to our friendly, helpful customer care team.