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What is Wagyu Beef?

Albertina Roca
  |   July 26, 2016   |  

Wagyu beef is fast-becoming the beef of choice for many meat connoisseurs across the USA. Beloved for its intricate marbling, succulent texture and buttery, mouthwatering flavor, Wagyu meat has something special that you won’t find in grocery store beef. But what is wagyu beef, exactly, and what makes it so special? We’re here to explain.

What is Wagyu?

Wagyu refers to a unique breed of cattle, originally native to Japan but now farmed in the US, Australia and several other countries. “Wa” means Japanese, while “gyu” means cow, resulting in an overall meaning of “Japanese Cow.”

These cows were traditionally favored for physical strength and endurance, often put to work on isolated farms among Japan’s rugged landscapes. Selected for strength, the breed developed a genetic inclination towards intense marbling (meaning white flecks of intramuscular fat).

Though “Wagyu” means “Japanese Cow,” evidence suggests that modern Wagyu cows descend from native cattle crossbred with breeds imported from Europe, Korea and other regions. This, combined with the geographically isolated farms of Japan, resulted in Wagyu being far varied than many European breeds. There are three major black strains of Wagyu, named Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka  (Tottori). Together, these black breeds comprise 90% of Wagyu cattle, with the remainder being the red strains, Kochi and Kumamoto.

What Makes Wagyu So Special?

The superior taste and ultra-tender consistency of Wagyu beef makes for an unrivalled gourmet eating experience. Restaurants and chefs across the world are keen to utilize wagyu in their cooking as a way of surprising and delighting even their most discerning guests. The aforementioned marbling of Wagyu beef results in creamy, exquisite meat that’s nothing short of culinary heaven.

As if being delicious weren’t enough, Wagyu also offers numerous health benefits. In more recent years, Wagyu cattle have been found to possess higher degrees of unsaturated fats and omega-3 fatty acids, making their meat much healthier than regular beef. Even the saturated fat that Wagyu does contain – a type of fat called stearic acid – does not appear to increase cholesterol levels. If anything, it may lower them.

To top it off, Wagyu is accessible to high-end restaurants and bulk consumers as well as the low-budget, curious shopper. With various cuts and grades available, everyone can try Wagyu. So get shopping with links to the left and right of this article, and buy Wagyu at the click of a button!

Buy Wagyu Cut to Order Steaks

Buy Wagyu Tenderloins

Buy Wagyu NY Strip Steaks

Buy Wagyu Ribeye Steaks

Buy Wagyu Skirt Steaks

Buy Wagyu Burgers and Hot Dogs

Buy Wagyu Gift Sets

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Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!


Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.


With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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