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What is Wagyu Beef

Wagyu 和牛 Wagyū translates to "Japanese cow"

Wagyu is a Japanese breed of beef cattle.  Wagyu separates itself from more common beef breeds because it is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such Wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, Wagyu beef is shipped carrying area names.  Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef and Sanda beef. The most commonly used around the world is Kobe Beef.  All Kobe Beef is Wagyu, but not all Wagyu is Kobe Beef.

WAGYU Beef — Delicious and Healthy

The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. This is why Wagyu beef is finding its way into the repertoires of Gourmet cooks, fine restaurants across the US & the kitchen of home cooks. Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health. Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.

WAGYU Breed History in USA

Wagyu cattle were first imported in 1975 when two black and two red Wagyu bulls were imported to the USA. In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high quality product for Japan. In the 1990’s there were several importations of quality Wagyu. Most were black, but a few were Red Wagyu. These cattle have the greatest influence on the U.S. herd and those in many other countries. Most US production was exported to Japan until 2003 when BSE was discovered and Japan and other countries stopped the import of beef for the U.S. However, chefs and others in the U.S. were aware of the superior eating quality of Wagyu and the domestic market then and now utilize much of the U.S. production of American Wagyu Beef.

Mason Hill Cattle is born & Raised in Oregon USA.  Some of the originally imported Wagyu Beef from Japan thrive with in the Mason Hill Cattle Wagyu Beef Herd making MHC Wagyu Beef extremely rare and unique.