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Important Tips On Raising Wagyu Beef

Beef – Why is it So Expensive?

Since Wagyu beef is such a revered culinary delicacy, it’s no surprise that the process of raising Wagyu cattle relies on a combination of science, hard work, fastidiousness and deep respect for the animal. Wagyu beef is well known for its extremely tasty meat and high degree of marbling, which creates a juicy, melt-in-your-mouth sensation. In fact, wagyuwetrust.com the fat in Wagyu beef is mostly monounsaturated fat that melts at room temperature. This makes Wagyu beef an ideal meat for those who must follow a low-cholesterol diet.

Beef – A Healthy Choice!

These include Japanese Red, Japanese Black, Japanese Black, and Japanese Shorthorn. The Japanese black is the most abundant, accounting for nearly 95 percent of Japan’s total wagyu stock. The Japanese black wagyuwetrust.com horned is medium in size, has brown or black fur and fetches a high price for tender, flavorful meat with lots of marbled fat.

In Japan, where the raising of Wagyu cattle began, there are several important factors and processes that are followed. First, pure dilution is performed; crossbreeding occurs but is very rare. In many small farms, the operation of raising a cow is carried out by artificial insemination. Cows are fattened by long-term grain feeding. The cow-calf operation takes place from 0 months (calf) to 8-10 months when the cows are sold at auction. The cows are then fattened wagyuwetrust.com before slaughter for 28 to 30 months. From 19 to 20 months, feeding with long grain is carried out in small and individual farms. This part of raising Wagyu cattle results in cows having a higher final weight and a higher degree of marbling.