WAGYU BEEF
What is it anyway?
Wagyu literally means "Japanese Cow." More specifically, Wagyu beef is a breed of cattle that originated in Japan. Wagyu cattle were originally bred specifically for their physical endurance, to serve as draft animals, thus developing intramuscular fat that could be used as stored energy when working. It wasn't until sometime later they discovered this high percentage of fat, when mixed with proper care and genetics, equated to enhanced marbling, which is what
makes this beef such a delicacy.
WHY WAGYU
"WA" = Japanese | "GYU" = Cow
Increased Marbling
Makes Wagyu some of the most tender, flavorful, melt-in-your-mouth beef available on the market today.
Less Cholesterol
Not only does the intramuscular fat of a Wagyu animal contain less cholesterol, it is lower in saturated fat than traditional beef.
Healthy (Yes, that's right, it's healthy!)
The extra intramuscular fat of these animals holds essential amino acids, such as Omega 3s and Omega 6 fatty acids, along with Conjugated Linoleic Acid (or CLA).
Possible Health Benefits
This all adds up to properties known to:
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Help the human body fight against high blood pressure, arthritis, and depression.
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Aid in potential weight loss and optimal heart health.
When it comes to Wagyu Beef, it's a win all the way around!
AMERICAN WAGYU
American Wagyu refers to the resulting animals from crossbreeding other breeds of cattle with Wagyu.
There are a few different categories of American Wagyu Beef...
F1
50% | 50%
The combination of a 50% Wagyu Animal with a 50% Black Angus. This would be the result of breeding a 100% Black Angus heifer or cow to a 100% Wagyu bull.
F2
75% | 25%
The combination of a 75% Wagyu Animal with a 25% Black Angus. This would be the result of breeding an F1 heifer or cow to 100% fullblood Wagyu bull.
(This is most of the American Wagyu at GCC)
F3
87.5%
An F3 animal is 87.5% Wagyu. This comes from breeding an F2 heifer or cow with a fullblood Wagyu bull.
F4
93.75%
An F4 animal is 93.75% Wagyu and is considered, by most, to be pureblood Wagyu. This is the result of the cross of an F3 animal with a fullblood Wagyu.
Gray Cattle Company American Wagyu are the result of using some of the best Black Angus genetics to cross with some of the best fullblood Wagyu bloodlines, equating to the perfect marbling and flavor everyone loves!
This process makes our animals more efficient on growth and fuller-bodied and that, inturn,
gives you a higher-quality product, without having to pay the price tag typically associated
with fullblood Wagyu meat.
Traditional Beef vs American Wagyu
While both are delicious in their own right, and have some similarities, there are many ways in which they differ that make Wagyu superior.
GCC's Black Angus beef is so delicious it tops any regular beef out there in terms of flavor and quality. But our Wagyu Beef offerings take it to the next level with a richer, sought-after flavor that is so tender it requires very little chewing. Top that off with the added health benefits of the intramuscular fat found in Wagyu and you have a delicacy you can enjoy guilt free! Order yours today and taste the difference Gray Cattle Company beef has to offer!
