The history of Wagyu is quite fascinating. The word WAGYU when literally translated is ‘WA’ for Japanese-like and ‘GYU’ meaning cattle. Originally in Japan, cattle were used as draft animals in agriculture and bred mainly for endurance, which in turn led to the development of intramuscular fat – known as marbling. Meat was not commonly consumed in Japan until the late 1800’s when the emperor at the time publicly ate meat causing a huge spike in consumption. As exploration and global trade grew there was breeding of Japanese cattle with other foreign cattle. The infusions of these British, European and Asian breeds resulted in the highly revered, well marbled Wagyu beef. By 1910 Japan closed to outside genetic infusions.
In the 1970s, only 4 Wagyu bulls were exported to the US and bred with American Angus which resulted in American Wagyu – not full-blood 100% Wagyu, but a crossbreed. A few female Wagyu were exported to the US in 1993 making the production of full-blood Wagyu in North America a reality. In 1997 Japanese enacted an export ban on Wagyu cattle and declared it a ‘national treasure’.
Today, there are small numbers of authentic 100% full-blood Wagyu cattle beyond Japans borders. Hiro Wagyu is one of a few certified 100% Wagyu beef in North America.
Full-blood 100% Japanese Wagyu is a rare delicacy especially outside of Japan. 100% full-blood Wagyu is defined as Wagyu cattle that maintains an unadulterated bloodline, with absolutely no crossbreeding in its genetics, and is directly traceable back to Japanese ancestry.
While crossbreeds with as little as 50% Wagyu can be called Wagyu in North America, nothing compares to authentic 100% full-blood Wagyu. The higher the percentage, the more prevalent the inherent qualities of Wagyu are, such as intense marbling, which gives the beef the tenderness and flavor its famed for.
Today you can enjoy this tender, tasty and decadent delicacy with 100% full-blood Hiro Wagyu.
Wagyu is arguably the worlds best tasting, tender beef but the fact is there are numerous health benefits.
Well marbled with the intramuscular fat means Wagyu has up to 300% more monounsaturated fat. That’s a good thing because monounsaturated fats can lower LDL cholesterol (the ‘bad’ cholesterol) and increase HDL cholesterol (the ‘good’ cholesterol). The generous marbling also means it has an incredibly high omega 3 and omega 6 content and is higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef has the lowest cholesterol levels of all meats and it contains oleic acid which is considered good for your heart and it’s also believed to have anti-carcinogenic properties. Wagyu beef contains all of the essential amino acids, making it a complete source of protein.
The profile of marbled full-blood Wagyu beef not only makes it melt in your mouth delicious but also gives it the numerous health benefits listed above.
Choose delicious, choose healthy, choose full-blood HIRO Wagyu!