Japanese Wagyu beef is unique to any other because of the the special techniques and care given by the cattle farmers.
Wagyu beef cattle are raised in a healthy environment. They are fed with a unique mixture of foods unique to raising cattle in Japan such as the hay from rice and highly nutritious, safe compound feeds.
A feature of wagyu beef is melt-in-the mouth texture and a rich, luxurious taste derived from an abundance of intramuscular fat. The beautiful pattern of fat through the sirloin is termed shimofuri, or marbling in English. Japanese wagyu is strictly graded for attributes such as colour, texture and marbling. The “Wagyu mark” is attached exclusively to Japanese bred beef to distinguish it as wagyu quality. This grade, such as A4 or A5 acts as a guide when selecting delicious, high-quality, authentic wagyu beef.