Source / VirtualErn

Wagyū refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Ōmi beef and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive to extremely expensive.

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Wagyu Photos

  • Yakiniku YAZAWA
  • MJL20161011-143547MJLX2382-Edit-2-Edit
  • Trio
  • The best Wagyu on a plate
  • Wagyu are ready
  • Wagyu are ready
  • Japanese Butcher
  • Heavy Wagyu
  • The cutting
  • The Director
  • Wagyu on process
  • The cuttings
  • Seriously cut
  • Wagyu Japanese meat
  • Heavy job
  • Japanese Butcher

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