• Almost everyone who has had the opportunity to enjoy Wagyu beef will tell you that it is the paramount beef dining experience, but what makes it so.

Thru its long history, Wagyu beef has been bred to produce a meat with intense, even marbling. Typically Wagyu can have 17% or more marbling than Angus beef. This fatty web of goodness contains more omega-3 and omega-6 fatty acids than other beef and a high percentage of oleaginous unsaturated fat. Simply put, the more fat, the more rich buttery taste there is. Wagyu beef fat has a low melting point and can typically melt in your mouth.

Don’t worry about all this fat making your meat chewy and gristly, properly raised, prepared, and cooked Wagyu will be a melt in your mouth, intensely beef flavoured, joy to eat.