Wagyu, literally meaning Japanese cow, is a breed that is genetically predisposed to intense marbling. The meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavour, tenderness and juiciness and a high market value. This highly prized meat is known as Kobe Beef in Japan and North American Kobe beef here in North America, as the majority has been crossed with Black Angus. Wagyu cattle's beef yields a product that contains a higher percentage of omega 3 and omega 6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
Recently we had the opportunity to buy a small herd of Wagyu cows and we weaned our first calf crop in the fall of 2011. We will be experimenting with them only as grass-finished. We are excited about the possibilities with this breed of cattle as well.