What is Wagyu Beef?
Wagyu means “Japanese beef” or “Japanese cow.”
Wagyu beef is one of the most prized meats in the world. It is genetically prone to marbling fat inside its muscles. That’s something no other livestock does. The result is a juicy, succulent piece of beef that melts in your mouth. Plus, Wagyu beef is healthy for you too. Once you taste Wagyu, it'll be the only beef you’ll want to eat!
“Wagyu is arguably the best and most expensive beef money can buy. With its exceptional marbling, superior tenderness and exquisite flavor, it’s no wonder Wagyu is the pinnacle of the beef world… With its proven health benefits, choosing Wagyu isn’t just a treat for your taste buds, it’s great for your heart as well.”
— Wagyu Beef Association
Wagyu Tenderness
Many steaks on the market are tender yet lack flavor. Wagyu delivers tenderness and flavor--a win-win for steak lovers. Did you know tenderness traits can actually be found in the DNA of Wagyu? At Morgan Brook Farm, we deliver melt-in-your-mouth Wagyu tenderness by selecting cattle with the most tender genes possible (at a rating of 10 on a 1-10 scale).
If tender texture is your favorite part of dinner, we recommend trying our filet mignon, petite tender, or flat iron blade steak. Each of these three steaks will deliver the Wagyu tenderness these cattle are known for. Their tenderness also makes them highly in-demand cuts.
Wagyu vs. Regular Beef
Wagyu beef:
Has health benefits regular beef doesn’t have, including heart-healthy monounsaturated fatty acids
Contains more protein per pound than Angus beef
Brings premium quality steaks to your table
Not all Wagyu is created equal, though. Wagyu cattle require specialized care to develop the flavor and health benefits in their meat. With Wagyu from a chain grocery or warehouse store, you can’t be sure of the animal care standards or purity of the cattle DNA. That’s why it’s best to order directly from a family farm you can trust.
American Wagyu vs. Japanese Wagyu
In the U.S., most meat sold as Wagyu beef is actually crossbred with Angus cattle and is technically American Wagyu. It’s rare to find purebred Japanese Wagyu in the states.
Morgan Brook Farm is unusual in that we are one of the few farms producing both 100 percent purebred Japanese Wagyu beef and American Wagyu. The difference is in the taste:
Pure Japanese Wagyu is exceptionally marbled and tender. It’s best enjoyed in small portions, like a rich chocolate cake.
American Wagyu is also heavily marbled but slightly less than pure Japanese Wagyu. It has more of the roasty steak flavor Americans love so much.
We sell pure Japanese Wagyu beef and American Wagyu so you can choose which meat best suits your taste preferences.
Which type of Wagyu will you enjoy most? There’s only one way to find out!
What is the Difference Between Wagyu and Kobe Beef?
Wagyu is the umbrella term for many different types of Japanese cattle breeds, one of which is Kobe beef.
Kobe is named after a region in Japan and must be raised in Kobe city under strict regulations to earn the title of Kobe beef. Much like wine can only carry the name Champagne if it’s made in Champagne, France. If not, it’s called sparkling wine or Prosecco.
The same goes for Wagyu. Other breeds of Wagyu include Matsusaka to Ohmi, each from specific regions in Japan. They’re all types of Wagyu that must be born, raised, and slaughtered in Japan to be called Kobe.
At Morgan Brook Farm, we raise two types of Wagyu. One type has purebred Japanese bloodlines and is sold on our Wagyu Steaks, Ribs & Roasts page as well as our Ground Wagyu page. The other type is a cross between Angus and Wagyu and is called American Wagyu. As our farm is in Vermont and not Japan, we can’t call our products Kobe beef, however, the purebred Wagyu we produce is nearly indistinguishable from Kobe beef. American Wagyu, on the other hand, is more beef-forward in flavor than purebred Wagyu.
Cost of Wagyu Beef Per Pound
Wagyu beef sells for $15 to $80 per pound, depending on the cut and grading. Why? Wagyu are fed multiple times a day for three-plus years, requiring more food and care than traditional beef.
If you’re tired of grocery store steaks you have to gnaw through, it's well worth purchasing Wagyu beef instead. Plus, Wagyu from warehouse clubs are hardly Wagyu at all. Many sellers can’t guarantee the purity of their cattle’s genes.
Wagyu, when purchased directly from a farm, means careful oversight of the ancestral lines and the lifecycle of every animal. Wagyu raised on a family farm will consistently deliver exceptional flavor and tenderness.
Whether you choose burgers, a roast, or steaks, everyone around the table will be singing your praises as they enjoy the delicacy of Wagyu beef.