We source premium Wagyu beef for Vancouver from various ranches around the world. Research shows that the beef from long-fed Wagyu cattle naturally contains more Omega 3 and 6 fatty acids, as well as more monounsaturated fatty acids (the good fat) than other beef. The percentage of fatty acids affect the texture and “feel” of food in the mouth, particularly in meats. This is one of the genetic benefits of the Wagyu breed and one of the reasons why Wagyu beef is regarded as the finest, most exclusive beef produced in the world.
Our Wagyu beef are born and raised on the ranch and nurtured on the pastures around the ranch house. The ranch like to give the animals a good and healthy life without stress and pressure. The high quality Wagyu we carry is grown without using any hormones or antibiotics.
We will have all cuts and Wagyu sections that are dry aging! Come in to order the best cuts.
Wagyu Beef FAQ
Where does wagyu beef come from?
The origins of Wagyu beef date back over 800 years ago when Japanese farmers began to breed cattle that were naturally friendly and docile with high yielding muscles. Wagyu beef can be traced back to Japanese farmers in the 18th century, who were looking for a way to breed cattle that would produce more meat and fat. They did this by cross-breeding the native Japanese cattle with European breeds like Angus and Shorthorn.
Can you substitute American Kobe with Wagyu Beef?
American Kobe has a similar flavor to Wagyu beef, but the two are not interchangeable. American Kobe is usually derived from Wagyu cattle crossbred with Angus or Hereford cattle, thus creating a hybrid. The final quality depends on the feed and how it is processed for consumption..
What makes Wagyu beef special?
Wagyu beef is full of flavor and has a higher marbling quality than other types of beef, which makes it more expensive. This is because Wagyu beef requires a special diet to develop the fat evenly throughout the meat. Wagyu cows are typically fed beer or sake rice as well as barley to promote marbling in their meat. The cattle have been bred with an emphasis on quality rather than quantity.
What is A5 Wagyu?
The highest yield grade and meat quality grade for Wagyu beef is A5, where A represents the yield grade, and 5 represents the meat quality grade. A5 Wagyu beef denotes meat with ideal firmness and texture, coloring, yield, and beef marbling score. Therefore from a grading and quality standpoint A5 is better than A1 Wagyu so correspondingly A5 Wagyu usually costs more per pound than A1 Wagyu beef.
What’s the best way to cook Wagyu?
Wagyu is also typically served seared or raw because it can be difficult to cook without compromising its tenderness.
Wagyu beef has a lot of fat, so it’s not recommended to cook it with too high of heat. A low and slow cook is a good way to cook Wagyu beef because this will not only help keep the meat moist but will also help preserve the flavour. Excess heat can dry out Wagyu beef quickly and reduce its marbling which leads to a less flavorful meal. A quick sear or fast grill is another method preferred by chefs.
Can Wagyu beef be eaten raw?
For a less juicy but more umami flavor, it is best to consume the beef uncooked as in a tartare. However, if you prefer a juicy yet flavourful bite, try cooking it medium-rare.
What breeds are Wagyu bred from?
Wagyu beef is a type of beef, originating in Japan, that is produced from specific breeds of cattle. Wagyu is the collective name for several breeds of Japanese cattle, including Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, Japanese Shorthorn Cross, Japanese Shorthorn Cross-Polled (also known as Japanese Red), Japanese Native Cattle (also known as Japanese Brown Cattle), and Japanese Polled (also known as Japanese Red Poll.
Pick up wagyu steaks, wagyu tenderloin, wagyu burgers and even dry aged wagyu steaks from Windsor Meats for an extraordinary culinary experience!
