The term wagyu literally translates to Japanese cow. And it generally refers to four main breeds. These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is ...

The breeds all have a high fat content within the muscle, called intramuscular fat. Wagyu beef is known for its juicy texture that Nick Solares, brand ambassador for Pat LaFrieda Meat Purveyors ...

Premium beef processor Creekstone Farms announced that its new product, Irodori Wagyu, will debut at the upcoming Annual Meat ...

Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 ...

Their diet is tailored to develop silky fat with high levels of oleic acid, which gives Japanese Wagyu its signature melt-in-your-mouth texture. American Wagyu, on the other hand, is a crossbreed ...

Wagyu cattle have seen an upsurge in popularity within the United States in recent years, as consumers seek improved meat quality and intramuscular fat, also known as marbling. The small effective ...