Intro to wagyu
Wagyu is a Japanese breed of cattle. In the late 1900s, full blood Wagyu bulls and heifers were imported to the United States from Japan. The meat from these cattle is known for its extensive marbling, exquisite flavor, texture and tenderness. At Hiroshi Ranch, we raise 100% full blood Wagyu, meaning the cattle has never been crossbred.
Many people confused Wagyu and Kobe beef. While all Kobe beef is Wagyu, not all Wagyu is Kobe. Wagyu is a breed of cattle from Japan that is known for its dense marbling and flavor. Kobe beef comes from Wagyu cattle that meet very strict guidelines and are born & raised in the Hyogo Prefecture of Japan, whose capital is Kobe. Therefore, Wagyu beef from the US could never be Kobe
Be sure not to over season your Wagyu meat. We recommend lightly seasoning with sea salt and fresh ground pepper, but that is it. This type of meat is known for its mouthwatering, buttery taste, so it does not really need anything added to it. Check out our blog to find recipes and further cooking instructions.
When ready to prepare your meat, it is important that it defrosts slowly at a controlled temperature. Therefore, we recommend letting it thaw in the refrigerator in its original packaging. Allow 24 hours for the meat to thaw, depending on the cut. Once completely thawed, be sure to use the beef in 1-3 days. Note: We do NOT recommend using the microwave or a warm water bath to thaw the beef as it can negatively affect the taste of the meat.
Contrary to popular belief, the marbling of Wagyu is not bad for you; it offers a health boost. Most of the fat in Wagyu beef consists of monounsaturated fatty acids like Omega 3s and 6s, which lower cholesterol. Several studies have indicated that Wagyu beef offers 30% more "good fat" than Angus beef.