Japanese Waygu Beef
We often get asked—what is this Japanese Waygu beef that everyone is asking about?
Japanese Waygu refers to a specific breed of Japanese cattle with unique genetic qualities that produces substantial marbling of fat on the inside of the muscle tissue. Not every cow can do this. The Waygu cow metabolizes the fat internally, so the meat contains a higher percentage of fatty acids than ordinary beef. Farmers go to great lengths to make sure that their Waygu cattle are raised in stress-free conditions with a constant supply of fresh water, ample grazing and careful oversight. Since stress creates cortisol, which can deteriorate the quality of the beef, every step is taken to eliminate any stressful conditions.
There are a couple things that make Japanese Waygu beef stand out.
- Japanese Waygu comes from a purebred cow
- All Japanese Waygu beef are subject to a two-factor rating system–Yield Score and BMS
The yield score is more important to the farmer as it indicated how much meat you will be able to get off the bones, while the BMS score indicates the Beef Marbling Score with the higher number meaning more marbling.
Japanese Waygu beef contains a higher percentage of omega-3 and omega-6 fatty acids and has more monounsaturated fats that other beef. This creates a sweet and savory flavor with a melt-in-your-mouth level of marbling. Servings tend to be smaller because the beef is so fatty and rich.