Have you ever tried eating dishes made of Wagyu beef? Or maybe you have tried beef dishes, but not sure if it’s from Wagyu beef or just a regular one. Most people are unaware that Japanese beef comes in various brands and grades and that we may label not all Japanese beef as “Wagyu.” It is an entirely different breed of cattle from the regular beef used in steaks and burgers.

This article will explain how Wagyu beef differs from regular beef, what makes it superior, and why include it in your diet.

Taste and Flavor

Wagyu beef has a buttery but firm texture and a glossy crimson colour. It has a strong umami flavour. 

Wagyu beef has been characterized as having a “unique flavour” because of its tenderness and appearance of excessive marbling. It has a more succulent and ‘umami’ flavour than regular beef because of the meat’s unusual distribution of melt-in-your-mouth fat. 

When reviewers describe the Wagyu experience, they do it in almost lyrical terms. A golden crust, strong meaty tastes, overpowering softness, and buttery-soft fat are all mentioned.

Cut and Price

There seems to be no better cut of beef than Wagyu. It is the costliest meat available.

Wagyu beef may sell for up to $200 per pound. A single steak grilled at a restaurant is prohibitively expensive but almost probably worth it. A single A5-graded steak might cost up to $250. The most coveted variety of Wagyu beef is Kobe beef. It is much costlier than the regular Wagyu beef.

Naturally, how the steak is cooked, sliced, and accompanied makes a significant impact on flavour. It is true for regular beef as well, but Wagyu is purportedly more delicate and should be handled with more care.

Healthy and Wealthy

Wagyu beef is regarded to be a nutritious cut of beef

Wagyu steak is reportedly the most incredible meat in the world for reasons other than its flavour. It has a greater mono-unsaturated fat to saturated fat ratio than ordinary beef, which has a less noticeable effect on human cholesterol levels. It has a high amount of Omega-3 and Omega-6.

Wagyu has a greater concentration of a fatty acid called conjugated linoleic acid (CLA). Indeed, Wagyu beef has 30% more CLA than other cattle breeds, owing to more significant amounts of linoleic acid.

Marbling Texture

Its high marbling content distinguishes Wagyu beef.

Marbling is a term that refers to the distinct layers of intramuscular fat that are visible. Due to the cows’ unusual genetics, the flesh includes a larger proportion of fatty acids than regular beef, which results in a greater marbling score.

Wagyu is undoubtedly the beef with the most outstanding marbling score in the world. The greater the marbling score, the more flavourful, tender, and juicy the meat — 100% purebred Wagyu cattle have the highest marble levels of any beef on the planet.

Low Melting Point

Wagyu fat melts at a lower temperature, contributing to its exquisite texture and buttery taste.

Wagyu beef is juicier, more tender, and has a more mouth-watering flavour than regular beef.

What makes Wagyu beef unique is how well-marbled it is, which means the fat is uniformly and abundantly distributed. This fat melts slightly below body temperature, resulting in a steak that melts in your mouth.

Maries River Wagyu is here to provide you with the best Wagyu in town. Contact us to check our available Wagyu beef products and specially-made Wagyu recipes perfect for you and your family.