Meatology 101
Brisket Section
Brisket


Cut of New York Strip
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NY Strip Flavour & Texture
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Dry Age New York Strips
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The Wodagyu Difference

Meat Grading
BMS CHART - Beef Marbling Standard scale used in the beef industry to grade the quality of beef. A5 beef is typically in the 10-12 zone, Wodagyu’s meat is around 7-9, while USDA prime lies in the 2-3 zone.

Marbling
Marbling is the soft white intramuscular fat cells that are distributed throughout lean red meat. More Marbling means more flavor and a juicier texture. It isn’t chewy but rather has a silky texture.
Benefits of healthy Wagyu Meat

All Natural Wagyu
- All natural, never injected with artificial hormones or antibiotics.

Health Benefits
- Improve the immune system
- Reduce the risk of Heart Disease
- Reduce the risk of Type 2 Diabetes

Healthy Fats
- Lowers cholesterol
- Prevents coronary disease
- Helps weight loss
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Wagyu Recipe Choice

Boneless new york strip recipe
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Get New york Strip Recipe
WagyuDifference
Wodagyu has full-blood wagyu cattle.
Wagyu cattle first came to the U.S. from Japan in 1976, primarily for crossbreeding with other cattle, such as Angus. Only four bulls made the journey, and it wasn't until the early 2000s that more Wagyu followed.In 1997 Japan banned the exportation of these cows deeming them a “ living national treasure”. This ban is the reason Wagyu beef is viewed as a rarity today. There are only 30,000 cattle in the US today (0.029%)Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Fullblood Wagyu.
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