WAGYU BUYERS BEWARE!

So you’ve heard about the great taste and benefits of Wagyu beef, but you’ve never tried it, or ordered it. Beware! First and foremost make sure any Wagyu supplier you are dealing with advertises, or promotes only, full-blood Wagyu! Why?

Wagyu is Japanese beef. There are blended and cross-bred imitators across the U.S. and beyond. However, only full-blood Wagyu is the result of a commitment to the breeding line, DNA and phenomenal roots of this distinct tasting beef. It is known for its rich marbling and higher percentage of unsaturated fat which creates incredible flavor.

Too many consumers have been burned by ordering a Wagyu steak from a restaurant only to realize it was not full-blood Wagyyu. It may have been some hybrid form of Wagyu with distant roots to full-blood, Wagyu DNA, but in the end it was a hybrid/cross-bred sample of beef. Full-blood Wagyu is extremely discriminating in its taste, color, and marbleized appearance. There are many cross-bred options, but only the discriminant Wagyu breeder can provide the unique, unusual, exquisite taste of full-blood Wagyu.

Do your research! If you are going to get serious about purchasing Wagyu beef from a breeder, supplier, or restaurant make sure you know where it’s coming from. Don’t simply accept the name, “Wagyu,” on the menu, or online order form. Research the supplier/breeder. Learn what they provide as Wagyu beef. Do your homework, or you are going to be in for an expensive disappointment.

Wagyu beef dates back to 400 B.C. in Japan. Four major breeds produced today’s full-blood Wagyu beef and credible breeders can trace their cattle’s DNA to: Japanees Black, Japanese Brown, Japanese Poll and Shorthorn. Wagyu beef have an ID system that has been in use since the 1920’s. Full-blood Wagyu is certified through genetics and a 10-digit ID number that is given to each cow.

Let’s be clear, partial Wagyu is going to be better than most of the beef available at your local market, but it’s not going to have the distinct flavor and taste of full-blood Wagyu. Taste it and you will see the difference.

Don’t be fooled by Wagyu imitators! If you are considering purchasing Wagyu to add to your menu, or for personal use, make sure it is full-blood Wagyu. Pay attention to the source of the cattle ask questions about breeding, DNA and their genetics.

Matt Rainey
Caroland Farms Manager
864.616.6309
mrainey.carolandfarms@gmail.com