About Wagyu Beef
The key characteristic of Japanese Wagyu Beef is the high level of intramuscular fat evenly distributed throughout its meat (marbling).
To achieve this, only the best bloodlines are bred as wagyu cattle to maintain desirable traits.
These are then meticulously raised in clean, spacious and thus stress-free environments and fed a diet of high-quality grains like corn and barley with choice foliage and fattened over an extended period of time to achieve the best marbling.
Some farms have the cattle gently massaged regularly to promote blood circulation and fat distribution within the muscles.
As such, Japanese Wagyu is often rated the highest quality beef in the world and these are now available to your markets through Japan Trade Channels.
