Lake Wagyu - Why Wagyu

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Why Wagyu

So what is it that makes Wagyu meat so different?

Wagyu steak is fatty or "marbled." It is the marbling that gives the steak its tender, juicy flavour. Although highly marbled, the fat in a Wagyu steak is actually lower in saturated fat (the bad fat) and higher in unsaturated fat (the good fat). In a nutshell, Wagyu have high marbling, softer fats, higher ratio of unsaturated fats and above all, flavour.

Wagyu meat texture is fine

Wagyu carcases have high yield.

Wagyu are renowned for their outstanding ease of calving, especially when across other breeds.

Wagyu are very fertile and at a young age.

Wagyu adapt to a wide range of environments, from cool climates to semi-tropical.

Wagyu are generally quiet and very responsive to quiet handling.

Wagyu has a huge advantage over other breeds because it is so well marbled. Demand throughout the world is growing exponentially – Wagyu is both “trendy” and unmistakably yields superior quality, tender meat. Thus both full blood and Wagyu-infused beef are vastly superior to other brands.

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