TASTE THE WAGYU DIFFERENCE
There are so many different reasons we think people should switch over to wagyu. The benefits extend from the human body to environmental sustainability.
Marbling is the soft white instramuscular fat cells that are distributed throughout lean red meat. It isn't the typical chewy texture that is often associated with fat, rather it has a silky texture giving it more flavor and melt-in-your-mouth texture. It is extremely difficult to attain, making it the main indicator of the quality of the meat.
Wodagyu has dedicated 10 years of research to develop our Wagyu's distict flavor and texture. The combination of careful breeding, specialized diet, and animal happiness, allow us to create some of the highest quality and most marbled Wagyu beef in America.
BEEF MARBLING SCALE
Standard scale used in the beef industry to grade the quality of beef.
A5 beef is typically in the 10-12 zone.
Wagyu's meat is around 7-9 zone.
USDA prime lies in the 2-3 zone.
DID YOU KNOW?
Wagyu marbling is very rare - around 0.029% of all cattle produced in the world achieve this type of marbling.